10 Minute Tostadas
My typical pace in the kitchen hovers somewhere between “comfortable” and “seriously—what have I been doing in here for the past hour?” I dither. I thoughtfully select garnishes. I relax. And then I wonder how it became 9:15 p.m. and we haven’t even sat down yet. For fun (and efficiency), I decided to give myself a challenge: could I, a self-professed kitchen slowpoke make a real, satisfying, no-microwave-allowed meal in 10 minutes or less? The answer: Yes! Meet 10 Minute Black Bean Tostadas.
Honestly, I didn’t think that I could do it. My style in life is marathon, not sprint. I can’t even get out of a grocery store in less than 10 minutes, so I thought having a nutritious meal that actually tasted good on the table in the same amount of time would be impossible. I was wrong. This black bean tostada recipe is healthy, filling, and was on my plate in 9 minutes and 54 seconds. (Yes, I actually timed it. Next time, I’m video taping for instant replay.)
Meeting the 10-minute mark did take some hustle on my part—not a full-on, sweating-through-my-apron level of urgency, but I did need to stay very focused to make the time. At my typical leisurely pace, these black bean tostadas would take closer to 15 minutes, which in my opinion is still pretty darn impressive for a full meal.
The secret to the tostadas’ speed is a trifecta of protein-rich black beans, your favorite salsa (I opted for a fresh, chunky-style salsa with medium heat), and diced red onions that are flash sautéed before adding the beans. A quick mash, and our zesty black beans are ready to be piled high atop toasted corn tortillas.
From here, it’s a fixin’-palooza. Though in a true rush, you can certainly eat the tostadas unadorned or with a quick dollop of sour cream or a little extra salsa and red onion, I found it worthwhile to sneak over the 10-minute mark and really gussy them up: sliced jalapeños, fresh cilantro, crunchy cabbage, queso fresco, and sliced avocados are all dynamite. Choose the toppings you love and have time to prepare.
Though I won’t be entering any speed-oriented cooking competitions anytime soon (and it still took me 25 minutes to pick up four things at the grocery store yesterday), I’m happy to have this fast tostada recipe in my arsenal. I plan to make it again for Cinco de Mayo next week, then invest the time I saved in a round of Fizzy Grapefruit Margaritas or Jalapeño Peach Margaritas. Qué bueno.
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!
10 Minute Black Bean Tostadas
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
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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.
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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 half way through. Prepare any desired toppings.
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To serve, spoon the black beans over the crisp tortillas, then pile on the toppings. Enjoy immediately.
Recipe Notes
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
I cannot believe you timed yourself! I definitely want to see that. Make the video! ;)
These look great enough to eat even if you took 10 minutes and five seconds. Or longer!
I’m seriously impressed that you pulled off such a lovely meal in less than 10 minutes! The only “dinner” (and I put that in quotes because it’s kind of iffy whether this even qualifies as dinner) I’ve made in that amount of time is eggs on toast with a side of frozen veggies. I love that this uses ingredients that I typically have on hand, so it’s like a double time saver!
Proof that dinner can be easy and quick, not to mention healthy. I love it! I’m in and out of the grocery store in a blink usually, so this super quick recipe is perfect for lunch or dinners when id rather get takeout to avoid cooking :)
Oh yummy, yummy,yummy!! I just love Mexican food!! I make stuff like this all of the time!! Just throw things together last minute( ha) so cool!!
Thank Shawnna! It sounds like you are a master of throwing things together on the fly. I need to learn some of your ways!
I can’t believe you are a slowpoke at ANYTHING! But it makes me happy to hear that – especially in the kitchen! Me, too! I can also dawdle in grocery stores for hours! This tostada dish looks beautiful and sounds fabulous! I can’t wait to make it! I’m positive I WON’T be timing myself! Thanks, Erin!
Laurie, while I’m a go-getter in most aspects of my life, in the kitchen things just slow down for me. Glad I’m not the only one too :-) If you try this recipe, I hope you enjoy every bite, timer or not!
Another total kitchen slowpoke right here! I’m slowly learning to embrace it (slowly…haha). Anyways, love black beans and Cinco de Mayo and salsa, so you know I’m game. I’ll bring the chips and margaritas!
I may need to visit you and see this “slowpoke” you speak of in action! And I loved that you timed yourself. I do it all the time…..yes, totes weird. Now, these tostadas, I’ll take 27!
Erin, the “fastness” aside . . these tostadas are gorgeous! Beautifully photographed!
I want a video of this. It can be a new special “10 minute meals with Erin.”
So much yumminess in such little time! I like the addition of cabbage as well!
These tostadas look incredible! Love how quickly these come together and that you timed it too :)
Oh girl – you are speaking my language on this one. First the fizzy grapefuit margaritas and now this? Quick, easy, & healthy mexican?! My husband thinks I’m part mexican – I can’t get enough tequila, salasa, guacamole, and the like. Definitely trying this ASAP.
Wow these look wonderuful Erin! I love that they were made in 10 minutes! My kind of meal!
Awesome photos! We’d love it if you’d submit it to JalapenoMania.com!
These tostadas are my kind of meal! I need to make these soon!!!
You are like the FLASH!! Super hero tostadas!!
Not only do I dither, I also manage to make a colossal mess. Thanks goodness I have an understanding husband. :) I’m definitely up for a dinner that I can make in 10 minutes – especially one that looks this tasty!
Mmm those tostadas look SO delicious and flavorful! Definitely need to try them out!! Pinned :)
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!
My mouth is watering. I want to eat that!