Description
These Quick and Easy Black Bean Tostadas are a weeknight dinner dream!
Crispy tostada shells layered with homemade refried black beans—made with canned beans and warm spices—smoky charred corn, and a drizzle of creamy avocado crema.
Every bite is crunchy, creamy, and packed with bold flavor—and the best part? They’re ready in 30 minutes or less!
Ingredients
Scale
- 6-8 tostada shells, warmed as desired
- 2 ears sweet corn, husked
- 1 medium yellow onion, diced
- 4 cloves garlic, finely chopped or grated
- two 14-ounce cans black beans, mostly drained (do not rinse)
- 2 tablespoons olive oil
- 1 heaping teaspoon chili powder
- 1 heaping teaspoon ground cumin
- 1 heaping teaspoon smoked paprika
- ¼ cup vegetable broth or water
- 2 large, juicy limes, juiced
- kosher salt and ground black pepper, to season
for the avocado crema:
- 1 large avocado, pitted and peeled
- 1 large jalapeño, deseeded as desired
- 1 clove garlic
- 2 large, juicy limes, juiced
- ⅓ cup packed cilantro leaves and tender stems
- ⅓ cup sour cream or full-fat yogurt
- 2-3 tablespoons water
- kosher salt and ground black pepper, to season
Instructions
*Prep note: Once you start cooking, these black bean tostadas come together quickly. Have everything chopped, measured, and within arm’s reach of the stovetop before you begin.
- Mix the avocado crema: Add all listed ingredients (except water) to a food processor. Season with ½ teaspoon kosher salt and ground black pepper. Pulse to break up the avocado and cilantro, then blend until smooth and creamy. Add water, 1 tablespoon at a time, to reach your desired consistency. Set aside or store in an airtight container in the refrigerator for up to 2 days.
- Char the sweet corn: Place the sweet corn directly over a gas burner, then light to a medium-high flame. Cook 2 minutes per side or until charred as desired. Transfer to a cutting board and carefully slice the kernels off the cob. (No gas stove? Use an outdoor grill, grill pan, or broil the corn in the oven.)
- Sauté the aromatics: Meanwhile, as the corn chars, heat olive oil in a medium skillet over medium heat. Add the onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until translucent and fragrant, 3-4 minutes. Add the garlic, chili powder, cumin, and smoked paprika, stirring to coat. Cook 1-2 minutes, until very fragrant.
- Make the black bean filling: Stir in the black beans and cook 1-2 minutes until warm. Add vegetable broth/water and bring to a gentle simmer. Using a spatula or wooden spoon, mash some of the black beans to create a creamy, cohesive texture. If needed, cook another 1-2 minutes to thicken slightly. Squeeze in lime juice and season with additional salt and black pepper as desired. Remove from heat.
- Assemble black bean tostadas: If desired, warm tostada shells according to package directions. Spread black bean topping over each tostada shell. Top with charred corn, a drizzle of avocado crema, and any other toppings you love–chopped cilantro, cotija cheese, shredded lettuce, etc. Enjoy!
Notes
Jess’ Tips and Tricks:
- Dietary Restrictions: As written, the black bean tostada topping is completely vegan, though the avocado crema is not. For a fully vegan dish, swap the sour cream or yogurt in the crema with your favorite dairy-free alternative or try my Vegan Cashew Crema instead.
- 15-Minute Meal Prep: Most of the active prep work for these tostadas comes from making the avocado crema and chopping the veggies. Prep either or both in advance for a great head start on dinner—it takes 15 minutes, tops:
- Dice one medium yellow onion and store it in an airtight container in the refrigerator for up to 5 days (<5 minutes active prep).
- Mix the avocado crema according to Step 2 of the Recipe Directions. Store in an airtight container in the refrigerator for up to 2 days (10 minutes active prep).
Storage and Reheating:
- Once assembled, black bean tostadas are best enjoyed immediately. However, the black bean topping stores well—keep it in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through, then assemble tostadas as desired.