Vegan Black Bean Tostadas

Why You’ll Love This Recipe

These Vegan Black Bean Tostadas are quick to prepare, satisfying, and incredibly versatile. The combination of crispy tostada shells, seasoned black beans, fresh vegetables, and creamy avocado offers a fantastic contrast of textures and flavors in every bite. Whether you’re vegan, vegetarian, or just looking to eat more plant-based meals, this dish is sure to become a family favorite. It’s packed with fiber, protein, and healthy fats, making it a balanced, nutrient-rich option that’s both filling and delicious. Plus, you can customize it with your favorite toppings, from salsa and cilantro to pickled onions or a drizzle of hot sauce.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 4 tostada shells (store-bought or homemade)
• 1 avocado, sliced
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• Optional toppings: salsa, hot sauce, vegan sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
2. Add the black beans to the skillet, along with the cumin, chili powder, garlic powder, salt, and pepper. Stir to combine, and cook for another 3-4 minutes, allowing the flavors to meld together.
3. While the beans are cooking, prepare your toppings. Slice the avocado, chop the cilantro, and dice the tomatoes.
4. Warm the tostada shells in the oven according to package instructions or in a skillet for 1-2 minutes on each side.
5. Once the beans are ready, assemble the tostadas. Spread a generous layer of the seasoned black beans on each tostada shell.
6. Top the beans with shredded lettuce, diced tomatoes, avocado slices, cilantro, and a drizzle of lime juice.
7. Optionally, add salsa, hot sauce, or vegan sour cream for extra flavor.
8. Serve immediately and enjoy!

Servings and timing

This recipe makes 4 tostadas and takes about 15-20 minutes to prepare.

Variations

• Add vegan cheese: Sprinkle some dairy-free cheese on top of the beans before adding the toppings for a cheesy, melt-in-your-mouth effect.
• Spicy version: Add sliced jalapeños or a spicy salsa to give your tostadas a kick of heat.
• Add grains: For extra heartiness, you can add a scoop of cooked quinoa or rice to the black beans.
• Different beans: If you’re not a fan of black beans, you can substitute them with pinto beans or refried beans for a different texture and flavor.
• Extra crunch: Toss in some crunchy tortilla strips or crushed tortilla chips for added texture.

Storage/Reheating

• Storage: Store any leftover black beans and toppings separately in airtight containers in the refrigerator for up to 3-4 days.
• Reheating: To reheat, warm the beans in the microwave or on the stove. The tostada shells should be crisped again in a dry skillet or oven for 1-2 minutes before serving.

FAQs

1. Can I use other types of beans for this recipe?

Yes, you can use pinto beans, kidney beans, or refried beans as alternatives to black beans.

2. Are tostada shells gluten-free?

Many tostada shells are gluten-free, but be sure to check the packaging or opt for homemade tostada shells if you’re following a gluten-free diet.

3. How can I make this dish spicier?

To add some heat, incorporate sliced jalapeños, hot sauce, or spicy salsa to your toppings.

4. Can I make the black beans ahead of time?

Yes, you can cook the black beans in advance and store them in an airtight container in the fridge for up to 3-4 days.

5. How do I make homemade tostada shells?

To make homemade tostada shells, simply bake corn tortillas in the oven at 400°F for 10-12 minutes or fry them in a skillet with a bit of oil until crispy.

6. Is this recipe suitable for meal prep?

Yes, you can prepare the black beans and toppings ahead of time for a quick meal during the week. Store the beans and toppings separately and assemble the tostadas when you’re ready to eat.

7. Can I use store-bought guacamole?

Yes, if you’re short on time, you can use store-bought guacamole as a topping in place of fresh avocado.

8. Can I freeze the black beans for later use?

Yes, you can freeze the cooked black beans in an airtight container or freezer bag for up to 3 months. Reheat before using them for your tostadas.

9. How do I make this recipe oil-free?

To make this dish oil-free, simply sauté the onions in water or vegetable broth instead of olive oil.

10. Can I make this recipe for a crowd?

Yes, you can

Vegan Black Bean Tostadas

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These Vegan Black Bean Tostadas are a perfect combination of crunchy tostada shells, seasoned black beans, and fresh toppings, making for a healthy, satisfying meal. Packed with fiber, protein, and healthy fats, this plant-based recipe is ideal for vegans and anyone looking to enjoy a flavorful, quick dinner or meal for a crowd. Customize with your favorite toppings like salsa, avocado, and cilantro for a delicious, nutrient-packed dish that will please everyone.

• Author: Laura
• Prep Time: 10min
• Cook Time: 15min
• Total Time: 20min
• Yield: 4 tostadas
• Category: Main Course
• Method: Sauté, Assemble
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• 4 tostada shells (store-bought or homemade)
• 1 avocado, sliced
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• Optional toppings: salsa, hot sauce, vegan sour cream

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Instructions

• Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
• Add the black beans, cumin, chili powder, garlic powder, salt, and pepper. Stir to combine, and cook for another 3-4 minutes.
• While the beans cook, prepare your toppings: slice the avocado, chop cilantro, and dice tomatoes.
• Warm the tostada shells in the oven or in a skillet for 1-2 minutes on each side.
• Once the beans are ready, assemble the tostadas by spreading a generous layer of seasoned black beans on each shell.
• Top with shredded lettuce, diced tomatoes, avocado slices, cilantro, and a drizzle of lime juice.
• Optionally, add salsa, hot sauce, or vegan sour cream. Serve immediately and enjoy!

Notes

• Spicy Option: Add sliced jalapeños or spicy salsa for an extra kick.
• Vegan Cheese: For a cheesy twist, sprinkle dairy-free cheese on top before adding the toppings.
• Grains: Add cooked quinoa or rice to the black beans for a heartier meal.
• Storage: Store leftovers in airtight containers in the fridge for up to 3-4 days. Reheat beans and crisp the tostada shells before serving.
• Freezing: You can freeze cooked black beans for up to 3 months.