Black Bean Tostadas Recipes

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BLACK BEAN TOSTADAS



Black Bean Tostadas image

I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!

Provided by Nellie Fiorenzi

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 8

Number Of Ingredients 13

1 (16 ounce) can refried black beans
1 (16 ounce) can black beans
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
8 corn tostada shells
2 cups shredded Monterey Jack cheese
¼ cup salsa, or as desired
¼ cup shredded lettuce, or as desired
¼ cup sour cream, or as desired
¼ cup guacamole, or as desired

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
  • Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
  • Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
  • Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g

QUICK BLACK BEAN TOSTADAS



Quick Black Bean Tostadas image

Toasted tortillas topped with flavorful black beans and fresh vegetables make a quick and delicious light meal. This is also a great recipe for entertaining, because of its ease and high yield. To spice things up, top black bean tostadas with slices of fresh jalapeño just before serving. From Forks Over Knives Family

Categories     Burgers & Wraps/">Burgers & Wraps

Time 30m

Number Of Ingredients 12

10 6-inch corn tortillas
2 15-oz. cans black beans, rinsed and drained
2 tablespoons lemon juice
1½ tablespoons onion powder
1½ tablespoons garlic powder
1 teaspoon ground cumin
Sea salt, to taste
Freshly ground black pepper, to taste
2 cups finely shredded romaine lettuce
1 green onion, thinly sliced (¾ cup)
1 medium tomato, finely chopped (½ cup)
3 tablespoons fresh cilantro, finely snipped

Steps:

  • Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.
  • Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add ½ cup of water and cook over medium heat 10 minutes, adding additional water, 1 to 2 Tbsp. at a time, if needed to prevent sticking.
  • Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.
  • To assemble, spread tortillas with bean mixture, using ¼ cup for each tortilla. Top with lettuce, green onions, tomato, and cilantro.

BLACK BEAN AND BEEF TOSTADAS



Black Bean and Beef Tostadas image

Just a handful of ingredients add up to one of our family's favorites. Also easy to double for company! -Susan Brown, Kansas City, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/2 pound lean ground beef (90% lean)
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (16 ounces) refried beans, warmed
8 tostada shells
Optional toppings: shredded reduced-fat Mexican cheese blend, shredded lettuce, salsa and sour cream

Steps:

  • In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 4-6 minutes. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes. Stir in black beans; heat through., To serve, spread refried beans over tostada shells. Top with beef mixture; add toppings as desired.

Nutrition Facts : Calories 392 calories, Fat 14g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 1011mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 10g fiber), Protein 23g protein.

BLACK BEAN TOSTADAS WITH AVOCADO SALSA



Black bean tostadas with avocado salsa image

For a quick veggie health-boost make this speedy supper using flavourful corn tortillas, which make a really nice change from flour tortillas

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 11

8 corn tortillas (look for them near the other wraps or by the Mexican food)
2 tbsp olive oil
1 onion , chopped
3 garlic cloves , chopped
1 tbsp smoked paprika
1 tbsp ground cumin
5 tbsp cider vinegar
3 tbsp clear honey
3 x 400g cans black beans , rinsed and drained
choose a few toppings- chopped tomatoes, sliced red onion, diced avocado, sliced jalapeño peppers , coriander sprigs
crème fraîche or Tabasco chipotle sauce, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
  • In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
  • Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.

Nutrition Facts : Calories 675 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium

TOSTADAS WITH SMASHED BLACK BEANS OR VAQUEROS



Tostadas With Smashed Black Beans or Vaqueros image

Refried heirloom vaquero beans add a special touch to these tostadas, but black beans work, too. I have always had a weakness for black bean tostadas. These are not unlike Oaxacan tlayudas, though this recipe doesn't call for that dish's signature extra-large corn tortillas. I used luxurious black and white vaqueros from Rancho Gordo for these, but black beans will also work well. Cook them yourself (don't use canned), because you'll need the delicious broth. I don't refry them for as long as I normally would because I like them moist, and vaqueros are starchier than black beans.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 45m

Yield 8 tostadas, serving 4 to 8

Number Of Ingredients 10

1 tablespoon grape seed oil or canola oil
2 teaspoons cumin seeds, ground
4 cups simmered black beans or vaquero beans, with liquid
8 corn tortillas
3/4 pound ripe tomatoes, finely chopped
1 to 2 serrano or jalapeño chiles (to taste), minced
2 slices red or white onion, finely chopped and soaked for 5 minutes in water to cover, then drained, rinsed, and drained on paper towels
1/4 cup chopped cilantro (more to taste)
1 teaspoon fresh lime juice (optional)
1 small ripe Hass avocado, cut in small dice

Steps:

  • Heat oil over medium heat in a large, heavy pan (I use a heavy nonstick pan for this) and add cumin. When it is sizzling, add beans with their liquid and turn up heat to medium-high. Cook beans, mashing with the back of your spoon and stirring often, until they are thick but still fairly moist, about 10 to 15 minutes. Remove from heat. Every so often a layer of thick broth should begin to stick to the pan. Stir that into the beans - it has a lot of flavor. The smashed beans will continue to dry even after you remove from the heat.
  • Toast the tortillas. For really crisp tortillas, heat one at a time (2 if you have a large enough microwave to fit 2 without the tortillas overlapping) in a microwave for 1 minute on full power. Flip tortilla over and microwave for 30 seconds to a minute more on full power, until crisp. You can also toast them in a dry pan or directly over the flame, but this will not crisp the tortillas, it will just char them.
  • In a medium bowl, combine tomatoes, chiles, onion, and cilantro. Season to taste with salt. Stir in lime juice and the avocado. Let sit for 15 to 30 minutes for the best flavor.
  • Spread about 1/2 cup of the refried beans over each tortilla. Top with a generous spoonful of salsa. Place a handful of shredded lettuce or cabbage on top and if desired a little more salsa on the lettuce. Sprinkle on some white cheese, and serve.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 25 milligrams, Sugar 5 grams

BLACK-BEAN TOSTADAS WITH CORN RELISH



Black-Bean Tostadas with Corn Relish image

This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.

Provided by Martha Stewart

Categories     Lunch Recipes

Time 30m

Number Of Ingredients 12

2 limes
2 scallions
1 package (10 ounces) frozen corn kernels
3 tablespoons olive oil
Coarse salt and ground pepper
1 jalapeno chile
1 pint grape tomatoes
8 ounces Monterey Jack cheese, not sliced
4 flour tortillas (6-inch)
1 can (15 ounces) black beans
1 avocado
Reduced-fat sour cream, for serving (optional)

Steps:

  • Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.
  • Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
  • Shred Cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
  • Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
  • Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
  • Serve: Top tostadas with corn relish, and, if desired, sour cream.

Nutrition Facts : Calories 633 g, Fat 38 g, Fiber 11 g, Protein 25 g

BLACK BEAN TOSTADA



Black Bean Tostada image

Make and share this Black Bean Tostada recipe from Food.com.

Provided by MsBindy

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

8 corn tortillas
vegetable oil (for frying)
2 (16 ounce) cans black beans, drained
3 medium onions, chopped
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon minced chile
1/4 cup vegetable oil
1 medium tomatoes, chopped
2 oranges, juice of
salt
2 large ripe avocados
1 large garlic clove, minced
1 -1 1/2 lemon, juice of
salt
shredded lettuce
cheddar cheese or monterey jack cheese, shredded
sour cream
salsa

Steps:

  • Pour vegetable oil in a skillet to about 1/2 inch depth.
  • Heat until the oil is hot.
  • Fry the tortillas, one at a time, for about a minute on each side until they are crisp.
  • Drain the tortillas on paper towels and set aside.
  • To make the black beans, saute the onions, garlic, cumin, coriander, and chiles in teh oil using a large skillet until the onions are soft and translucent, about 5-10 minutes.
  • Add the drained black beans to the skillet. Mash with a potato masher or spoon until most of the beans are mashed.
  • Add the tomatoes and orange juice.
  • Cover and simmer on very low heat for 5-10 minutes. Add salt to taste.
  • For the quacamole, slice the avocados in half.
  • Remove the pits and scoop out the avocado flesh with a spoon.
  • In a mixing bowl, mash the avocado until fairly smooth.
  • Add the garlic, lemon juice, and salt to taste.
  • Or use a food processor for a very smooth guacamole.
  • To layer the tostadas: Start with a crisp tortilla, cover it generously with shredded lettuce and then black beans, topped with grated cheese, guacamole, and salta. Top with a dollop of sour cream.

BLACK BEAN BREAKFAST TOSTADAS



Black Bean Breakfast Tostadas image

These simple black bean breakfast tostadas are fresh, full of flavor, and ready to eat in just minutes.

Provided by Soup Loving Nicole

Categories     Tostadas

Time 9m

Yield 4

Number Of Ingredients 9

4 each tostada shells
1 (15.25 ounce) can black beans, rinsed and drained
1 medium avocado, peeled and pitted
2 tablespoons lime juice
4 slices pepper Jack cheese
1 tablespoon vegetable oil
4 large eggs eggs
¼ cup salsa
salt and freshly ground black pepper to taste

Steps:

  • Divide tostada shells between 4 plates.
  • Combine back beans, avocado, and lime juice in a bowl. Gently stir to combine. Divide mixture between tostada shells. Top each tostada with a slice of cheese.
  • Heat oil in a small skillet over medium-high heat. Crack an egg into the hot oil. Cook for 2 minutes. Flip and cook until set, 2 minutes more. Transfer egg to the top of one of the prepared tostada shells. Repeat with remaining eggs.
  • Top each egg with salsa. Season with salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 31.4 g, Cholesterol 201.2 mg, Fat 23 g, Fiber 11.5 g, Protein 17.8 g, SaturatedFat 6.3 g, Sodium 716.9 mg

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