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 Tostadas.

10 Minute Tostadas. This recipe saves weeknight dinner!

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.)

10 Minute Tostadas. A black bean tostada recipe that's made for hectic weeknights!

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.

10 Minute Tostadas. The ultimate quick and healthy dinner recipe!

Easy Black Bean Tostada Recipe

How to Make Tostadas Everyone Will Love

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.

10 Minute Black Bean Tostada Recipe

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.

What to Serve with Tostadas

More Delicious Black Bean Recipes

A healthy black bean tostada recipe that's ready in only 10 minutes!

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 Tostadas. This recipe saves weeknight dinner!

10 Minute Black Bean Tostadas

5 from 2 votes
A delicious and healthy black bean tostada recipe that's ready in 10 minutes!

Total: 10 mins

Servings: 4 tostadas


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


  • 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 half way through. Prepare any desired toppings.
  • To serve, spoon the black beans over the crisp tortillas, then pile on the toppings. Enjoy immediately.


Depending upon how quickly your oven preheats and the garnishes selected, you may need more than 10 minutes to fully prepare this recipe. That said, it is still a quick, healthy, and delicious meal!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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!

  2. 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!

  3. 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 :)

  4. 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!!

    1. Thank Shawnna! It sounds like you are a master of throwing things together on the fly. I need to learn some of your ways!

  5. 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!

    1. 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!

  6. 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! 

  7. 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!

  8. Erin, the “fastness” aside . . these tostadas are gorgeous! Beautifully photographed! 

  9. These tostadas look incredible! Love how quickly these come together and that you timed it too :) 

  10. 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.  

  11. Wow these look wonderuful Erin! I love that they were made in 10 minutes! My kind of meal! 

  12. 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! 

  13. Mmm those tostadas look SO delicious and flavorful! Definitely need to try them out!! Pinned :)

  14. We grow Dutch ‘soldier beans’ – a type of white kidney bean. Would this work instead of the black beans you think?

    1. 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!