If you’ve ever wondered if it were possible to make a real, satisfying, no-microwave-allowed meal in 10 minutes or less? The answer: Yes! Meet Bean Tostadas.
As a self-proclaimed kitchen slowpoke, even the most simple one-pan recipes for me take longer.
My typical pace in the kitchen hovers somewhere between “comfortable” and “seriously—what have I been doing in here for the past hour?”
I like to thoughtfully select garnishes, chat to whoever happens to be in the kitchen with me (even if it’s usually just my dog), sip on a Jalapeño Margarita, and just relax.
Therefore, for fun (and efficiency), I decided to give myself a challenge.
Could Erin make a healthy, wholesome dinner in just 10 minutes? (A.k.a. Something even faster than this 15-minute Mushroom Quesadilla.)
The resulting masterpiece (clocking in at 9 minutes and 54 seconds) is this healthy black bean tostada recipe.
Tip!
Keep it simple. The secret to my 10-minute success with this recipe was to not get too carried away with toppings.
Pre-shredded cabbage, easy-to-crumble queso fresco, diced tomato, and cilantro kept my chopping and prep to a minimum without sacrificing flavor.
5 Star Review
“I made these tonight and they were really good! They were really easy and quick. I will make again!”
— Nancy —
How to Make Bean Tostadas
Though I won’t be entering any speed-oriented cooking competitions anytime soon, I’m happy to have this quick and easy bean tostada recipe in my arsenal (along with these other 30-minute meals).
The Ingredients
- Black Beans. Containing more protein than a chicken drumstick, black beans are one of my favorite plant-based protein sources for vegetarian Mexican recipes (like these Sweet Potato Black Bean Quesadillas).
- Salsa. My quick and easy method for seasoning the beans and infusing them with tons of yummy Mexican flavors (also my trick to this Taco Pasta). Choose your favorite homemade salsa or store-bought variety.
- Onion. Adds some extra texture, zip, and aromatic flavor to this simple 10-minute bean tostada recipe.
- Tortillas. Save the flour tortilla for Flank Steak Tacos. For the best bean tostada recipe, you’ll want to use high-quality yellow corn tortillas. Traditionally fried, I like to make bean tostadas in then oven to cut both fat and calories from even serving.
Bean Tostada Toppings
Here are just a few of my favorite toppings for bean tostadas:
- Sliced avocado or guacamole
- Salsa or pico de gallo
- Warm homemade queso
- Diced onion
- Diced tomatoes
- Freshly chopped cilantro
- A squeeze of fresh lime juice
- Shredded Mexican cheese
Keep in mind, if you like a lot of toppings then you may need more than 10 minutes to fully prepare this recipe. Regardless, it is still a quick, healthy, and delicious meal!
The Directions
- Sauté the onion.
- Stir in the black beans and salsa, cooking until heated through. Mash the bean mixture and set aside.
- Meanwhile, arrange the tortillas on a baking sheet, and bake until crisp.
TIP!
For the BEST crispy baked corn tostada shells, flip the tortillas once halfway through cooking to ensure they cook evenly.
- Spoon the black bean mixture over the tortillas, then pile on the toppings. ENJOY!
Storage Tips
- TO STORE: Bean tostadas are best enjoyed right after serving. However, leftover bean mixture may be stored in the refrigerator for up to 4 days in a covered container.
- TO REHEAT: Warm the bean mixture in a skillet over medium heat until heated through. Then spread over freshly baked tortillas and top as desired. Alternatively, you may also microwave the beans, in a microwave-safe container, until steaming.
- TO FREEZE: The bean mixture may be stored in the freezer, in an airtight container, for up to 3 months. Defrost overnight in the refrigerator before warming.
Meal Prep Tip
Make this recipe even FASTER by preparing the bean mixture a day ahead. Then, rewarm in a skillet or microwave and spread over freshly baked crispy tortillas with toppings for a quick on-the-fly lunch.
What to Serve with Bean Tostadas
Recommended Tools to Make this Recipe
- Skillet. My favorite everyday pan for simple stovetop recipes, like this Taco Skillet.
- Sheet Pan. For baking up the tortilla shells perfectly crisp—no frying required.
- Sectioned Serving Platter. For “build-your-own” recipes where an array of toppings are involved, I love divided serving platters like this one.
The Best Cast Iron Skillet
This Le Creuset 12-inch cast iron skillet has the highest quality enamel interior for optimal heat distribution and frying or cooking with little oil.
The gauntlet has been laid: 9 minutes, 54 seconds.
Can you beat my 10-Minute black bean tostada record? If you try, I’d love to hear how it goes!
Frequently Asked Questions
Sure! If you don’t have black beans or would prefer to use a different type of bean for your tostadas feel free to swap. As long as you cook the beans before starting the recipe and enjoy them with Mexican flavors the tostadas will be delicious!
Traditionally tostada shells are fried in oil and topped with plenty of cheese and meat. While delicious they’re often high in both fat and calories. My bean tostada recipe is a healthy twist on the classic recipe opting for baked tostada shells, mashed black beans (not refried), and tons of healthy fresh toppings. Go ahead and have seconds!
Tostadas and tacos are both two popular traditional Mexican recipes that can both have an array of toppings and fillings. Where they differ is that a tostada’s toppings are served on top of a crispy, flat corn tortilla, whereas tacos, while they can be crispy, are folded in half and filled with their choice of toppings.
Bean Tostada
Ingredients
For the Tostadas:
- 4 corn tortillas (6-inch)
- 1 tablespoon olive oil
- 1/2 small red onion
- 1/4 teaspoon kosher salt
- 1 can reduced-sodium black beans (15 ounces) rinsed and drained
- 1/3 cup prepared salsa plus additional for serving
Optional Toppings:
- Diced avocado
- Diced red onion
- Sliced cabbage
- Shredded cheese (I used queso fresco)
- Sour cream or plain Greek yogurt
- Salsa
- Diced tomatoes
- Jalapeño slices
- Fresh cilantro
- Freshly squeezed lime juice
Instructions
- Preheat the oven to 400 degrees F. In a medium saucepan, heat 1 tablespoon olive oil over medium-high. Dice the onion, then add it and the salt and cook 2 minutes, until just beginning to soften.
- Add the black beans and 1/4 cup salsa and stir to coat with the oil and onions. Cook, stirring periodically, until heated through, about 4 minutes. Mash and set aside.
- Meanwhile, spread the tortillas in a single layer on a baking sheet, then place in the oven until crisp, about 6 minutes, flipping the tortillas once halfway through. Prepare any desired toppings.
- To serve, spoon the black beans over the crisp tortillas, then pile on the toppings. Enjoy immediately.
Notes
- TO STORE: Bean tostadas are best enjoyed right after serving. However, leftover bean mixture may be stored in the refrigerator for up to 4 days in a covered container.
- TO REHEAT: Warm the bean mixture in a skillet over medium heat until heated through. Then spread over freshly baked tortillas and top as desired. Alternatively, you may also microwave the beans, in a microwave-safe container, until steaming.
- TO FREEZE: The bean mixture may be stored in the freezer, in an airtight container, for up to 3 months. Defrost overnight in the refrigerator before warming.
- NOTE: Depending upon how quickly your oven preheats and how many garnishes are selected, you may need more than 10 minutes to fully prepare this recipe. That said, it is still a quick, healthy, and delicious meal!
Nutrition
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We grow Dutch ‘soldier beans’ – a type of white kidney bean. Would this work instead of the black beans you think?
Hi! As long as you cook the beans before starting the recipe and enjoy them with Mexican flavors, I think that they will be great!
I made these tonight and they were really good! They were really easy and quick. I will make again!
I’m so happy that you enjoyed them, Nancy! Thank you for sharing this kind review!