These easy vegan black bean tostadas are chock full of flavor and make a great weeknight dinner option. Pick up a can of beans and corn tortillas and you are halfway to a healthy meal!
Since we are all depending on our pantries more these days for creating wholesome meals at home, I wanted to share a new tasty recipe that uses up a staple we all love – black beans! These easy vegan black bean tostadas are simple to whip up and can jazzed up however you like.
What is a Tostada?
A tostada is a traditional Mexican dish that translates to “toasted” in Spanish. The base is a crispy (toasted) tortilla that is loaded up with beans, meat, cheese, lettuce, and more. They are super simple to make at home and can be customized in a hundred different ways depending on what ingredients you have on hand at home.
Ingredients for these tostadas
- Corn Tortillas: I like using corn tortillas for the base of my vegan tostadas, but you can also use flour tortillas. To toast the tortillas and add some char marks, I just toss them directly on my gas burners on the stove for about 30 seconds on each side. (Use tongs to flip!)
- Black Beans: You’ll use canned black beans to make simple skillet refried beans that will be spread on the tortillas. You can make these even faster if you want by buying refried beans!
- Taco Seasoning: You’ll use this to add some flavor to your black beans.
- Vegan Cheese: I really like the shredded classic blend from Daiya because it melts well under the broiler. Feel free to use whatever vegan cheese you like.
- Corn: I topped my tostadas with a super simple corn salsa that you can whip up while the beans cook. I used frozen corn that I just defrosted in the microwave, but cooked fresh corn would be tasty too.
- Cilantro: You’ll need some fresh cilantro for the simple corn salsa as well as some for garnish.
Tips for making these Easy Vegan Black Bean Tostadas
- No need to drain your canned black beans for this recipe. You need the liquid from the can to add moisture to the black bean filling as you cook it.
- Some taco seasoning blends have more salt than others so adjust accordingly when making your refried black beans.
- Use the back of a wooden spoon to smash the black beans as they cook. You can also use a potato masher if you have one.
- Don’t have black beans? This recipe would work just as well with pinto beans.
Looking for more tasty Mexican-inspired recipes? Check these ones out!
- Vegan Lentil Tacos
- Taco Skillet with Quinoa
- Vegan loaded sweet potatoes
- Easy vegan breakfast tacos
- Vegan tempeh nachos
- Southwest sheet pan dinner
Easy Vegan Black Bean Tostadas
tostadas
These easy vegan black bean tostadas are chock full of flavor and make a great weeknight dinner option. Pick up a can of beans and corn tortillas and you are halfway to a healthy meal!
Ingredients
For the tostadas:
- 2 tablespoons olive oil
- 1/3 cup chopped red onion
- 2 cloves garlic
- 2 tablespoons taco seasoning
- 1 15 oz can black beans
- 1 teaspoon red wine vinegar
- 1/8 teaspoon sea salt adjust as needed, to taste
- 4 corn tortillas
- 1/2 cup shredded vegan cheese
For the corn salsa:
- 1 cup corn defrosted frozen corn OR fresh cooked corn
- 2 tablespoons finely chopped red onion
- Juice from 1/2 lime
- 1 teaspoon red wine vinegar
- 3 tablespoons chopped fresh cilantro
- Sea salt and ground black pepper to taste
Instructions
- Add the olive oil to a non-stick skillet over medium-high heat and heat for 1 minute.
- Add the onion and sauté for 2-3 minutes or until translucent.
- Stir in the garlic and taco seasoning. Cook for 1 minute.
- Stir in the black beans (including the liquid from the can). Bring to a simmer and mash with back of a wooden spoon until mixture is thick and most of the beans are mashed.
- Stir in the red wine vinegar and salt (if needed).
- Toast corn tortillas over gas burners on the stove or in toaster oven. (If you have a gas stove, I just set the tortilla directly on the burner over medium to high heat. Let it cook 30-45 seconds or until charred and flip to repeat on the other side.)
- Turn oven broiler on high. Add corn tortillas to a baking sheet and spread with 1/4 of bean mixture on each. Sprinkle cheese on each, dividing evenly between to 4 tostadas. Broil until cheese is melted, 1-2 minutes.
- Make corn salsa by mixing all the ingredients together in a small bowl.
- Add corn salsa to the tostadas and top with more fresh cilantro, chopped avocado, hot sauce or other desired toppings.
- Serve immediately.
Notes
- Some taco seasoning brands can be pretty salty, so make sure to look at the label if you need to monitor your sodium intake.
Nutrition
Serving: 2tostadas | Calories: 620kcal | Carbohydrates: 84g | Protein: 26g | Fat: 22g | Saturated Fat: 5.5g | Polyunsaturated Fat: 16.5g | Sodium: 575mg | Fiber: 21.5g | Sugar: 9.5g
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Comments & Reviews
Great recipe thank you for sharing! I followed the instructions as stated and it turned out great for me. I definitely recommend!