Black Bean Tostadas

Whew! It makes for a whirlwind when the Derby and Cinco de Mayo fall on the same weekend. We had lots of activities and the Derby! Did you watch? It was the most exciting I have ever seen! I’ve decided that we need to have Derby parties in future years and also to always make sure we have ICE ready to go before bourbon time and that I need to learn 100% more about horse racing before said Derby party.

Also our towers of boxes have now been whittled down to scatterings throughout our home, so progress is being made all around.

Here is a fun and easy tostada recipe that uses smashed black beans (much like these tacos!). I am really liking smashed black beans because you can doctor them up however you like and they have a much more interesting texture than regular refried beans. Plus, they feel less heavy and probably they are healthier?

Corn tortillas get oiled and layered with cheese and smashed black beans and then baked until the cheese is melted and tortillas are crisp. Then they’re smeared with sour cream and topped with limey corn salsa.

This is a fun, easy weeknight meal that feels substantial and is filling without being heavy. A very good Meatless Monday option that will also get you in the zone for Taco Tuesday!

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Black Bean Tostadas

An easy, healthy, vegetarian tostada that’s perfect for Meatless Monday and will get you geared up for Taco Tuesday. Smashed black beans and cheese get baked on a corn tortilla, then slathered in sour cream and topped with homemade corn salsa.

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Servings: 4

Ingredients

• 1 (14.5 ounce) can black beans, drained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 2 tablespoons olive oil
• 6 corn tortillas
• 1 cup shredded colby jack cheese
• 1 (1 pound) bag frozen corn, thawed
• 1 pint grape tomatoes, halved
• 1 avocado, diced
• 1 small red onion, diced
• 1 jalapeño, diced
• 1 teaspoon salt
• Juice of 1 lime
• Sour cream

Directions

• Preheat oven to 450 degrees. In a medium bowl, mash together beans, chili powder, and cumin.

  In a large bowl, combine corn, tomatoes, avocado, onion, jalapeño, salt, and lime juice.

  Brush both sides of the tortillas with the oil and arrange on a sheet pan. Sprinkle with cheese and spread with mashed beans. Bake 5 minutes on top rack. Rotate pan and bake an additional 2-3 minutes, until tortillas are crisp, cheese is melted, and beans begin to brown. 

  Spread each tostada with sour cream and top with corn salsa. Serve immediately.

Notes

This recipe makes more corn salsa than you will use on tostadas. We like the leftovers on chips, salads, tacos, and eggs.