Mini Black Bean Tostadas with Chipotle Cream

Why You’ll Love This Recipe

These mini tostadas pack all the flavors of Mexican street food into small, manageable bites. The hearty black beans, vibrant fresh toppings, and smoky chipotle cream create dynamic texture and contrast. They’re customizable, easy to make ahead, and always a hit with guests.

Ingredients

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

For the Mini Tostadas

• Mini tortillas or rounds (corn or flour, 4–5 inches / 10–13 cm)
• Oil for brushing or spraying (such as olive or vegetable)
• Cooked black beans (canned, drained & rinsed, or home‑cooked)
• Onion (finely chopped)
• Garlic (minced)
• Ground cumin
• Chili powder
• Salt and pepper
• Lime juice
• Fresh cilantro (chopped)
• Optional: shredded cheese (cheddar, Monterey Jack, or queso fresco)

For the Chipotle Cream

• Sour cream or Mexican crema (or Greek yogurt)
• Chipotle in adobo (1 pepper + some sauce)
• Lime juice
• Garlic (minced or garlic powder)
• Salt and pepper
• Water or milk (to thin, optional)

For Toppings / Garnish

• Diced tomatoes or pico de gallo
• Shredded lettuce or cabbage
• Sliced avocado or diced
• Sliced green onions
• Fresh cilantro leaves
• Lime wedges

Directions

1. Preheat and crisp the mini tortillas:
   Preheat your oven to about 400 °F (200 °C). Brush or spray both sides of each mini tortilla lightly with oil. Place them on baking sheets in a single layer and bake for 5 to 7 minutes, then flip and bake another 3 to 5 minutes, until they are crisp and lightly golden. Watch closely so they don’t burn. Remove and let cool slightly.
2. Make the black bean filling:
   In a skillet over medium heat, sauté onion until soft and translucent. Add garlic and cook briefly until fragrant. Stir in the black beans, cumin, chili powder, salt, and pepper. Add a splash of lime juice and mash some portion of the beans (leaving some whole) for texture. Stir in chopped cilantro. Remove from heat.
3. Mix the chipotle cream:
   In a bowl or blender, combine sour cream (or crema), chipotle pepper plus a bit of the adobo sauce, lime juice, garlic, salt, and pepper. Blend or whisk until smooth. If it’s too thick, add a little water or milk until you reach a drizzling consistency.
4. Assemble the mini tostadas:
   Place the crisp mini tortillas on a serving platter. Spoon or spread a layer of the black bean mixture onto each one. If using cheese, you can sprinkle some over the beans while they’re still warm so it melts slightly.
5. Add toppings and finish:
   Top each tostada with fresh tomatoes (or pico de gallo), shredded lettuce or cabbage, sliced avocado, green onions, and cilantro. Drizzle chipotle cream generously over the top. Serve immediately so the shells stay crisp.

Servings and timing

Makes about 12–16 mini tostadas (depending on tortilla size and amount of filling).
Total time: ~30 minutes (10 minutes prep + 10 minutes cooking the beans + 5–7 minutes crisping tortillas + assembly).

Storage/Reheating

• Storage: Store the black bean filling and chipotle cream separately in airtight containers in the refrigerator for up to 2 days. Do not assemble until just before serving.
• Reheating: Warm the bean filling gently in a skillet over low heat, stirring to prevent sticking. Re‑crisp tortillas in a hot oven (about 375 °F / 190 °C) for a few minutes. Stir the chipotle cream before using if it separates.

Variations

• Vegan version: Use a vegan sour cream or cashew cream in place of dairy, and omit or use a dairy‑free cheese.
• Spice adjustment: Use more or fewer chipotle peppers to control heat. You can also stir in a little hot sauce to the bean filling.
• Add protein: Mix in shredded chicken, tofu crumbles, or textured vegetable protein tossed in Mexican spices with the beans.
• Different toppings: Try pickled red onions, corn kernels, radish slices, or crumbled queso fresco.
• Smoky twist: Add smoked paprika or a bit of smoked salt to the bean mixture for extra depth.

FAQs

How small should the mini tortillas be?

Approximately 4 to 5 inches (10 to 13 cm) in diameter works well—large enough to top, small enough for bite size.

Can I use store‑bought tostada shells?

Yes. If you find small tostada shells, you can use them instead of crisping tortillas yourself.

Why are my tostadas getting soggy?

Because of moisture from the fillings. To prevent this, crisp the tortillas well, drain any excess liquid from the beans, and assemble just before serving.

Can I make the chipotle cream ahead?

Yes. You can prepare the sauce a day ahead and store it in the fridge. Stir well before using.

How can I reduce heat if it’s too spicy?

Use only half a chipotle pepper or reduce the adobo sauce. You can also use plain sour cream or crema to mellow the spice.

Can I make this gluten‑free?

Yes, if your tortillas (or tostada shells) are made from 100% corn (check packaging) and all other ingredients are gluten-free.

What if my beans are too dry or thick?

Add a little water, broth, or tomato juice to loosen them. The mash will help bind the mixture.

Can I batch make these for a party?

Yes — keep bean filling and cream separate until serving, crisp tortillas just before guests arrive, and assemble quickly.

Will leftovers be good?

Leftovers aren’t great once assembled (they lose crispness), but the bean filling and sauce store well separately.

Conclusion

Mini Black Bean Tostadas with Chipotle Cream are flavorful, fun, and perfect for gatherings or casual meals. The combination of seasoned beans, fresh toppings, and smoky cream offers layers of texture and taste. Since you keep the components separate until serving, they’re also practical for prepping ahead. Try making a batch and you’re sure to impress your guests with these bold, bite‑sized Mexican‑inspired treats.

Mini Black Bean Tostadas with Chipotle Cream

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Mini tostadas topped with seasoned black beans, fresh veggies, and a smoky chipotle cream drizzle. Perfect as bite-sized appetizers or fun party snacks with bold Mexican flavors.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 12–16 mini tostadas
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 12–16 mini corn or flour tortillas (4–5 inches)
• 1–2 tbsp oil (for brushing or spraying)
• 1 (15 oz) can black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro
• 1/4 cup shredded cheese (cheddar, Monterey Jack, or queso fresco, optional)
• 1/2 cup sour cream, Mexican crema, or Greek yogurt
• 1 chipotle pepper in adobo + 1 tsp adobo sauce
• 1 tbsp lime juice
• 1 small garlic clove or 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1–2 tbsp water or milk (to thin, if needed)
• Diced tomatoes or pico de gallo
• Shredded lettuce or cabbage
• Sliced avocado
• Sliced green onions
• Fresh cilantro leaves
• Lime wedges, for serving

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Instructions

1. Preheat oven to 400 °F (200 °C). Brush or spray both sides of the mini tortillas with oil and arrange on a baking sheet. Bake for 5–7 minutes, flip, and bake an additional 3–5 minutes until crisp and lightly golden. Let cool slightly.
2. In a skillet over medium heat, sauté onion until soft. Add garlic and cook for 1 minute more. Stir in black beans, cumin, chili powder, salt, pepper, and lime juice. Mash some of the beans for a creamy texture while keeping some whole. Stir in chopped cilantro and remove from heat.
3. In a bowl or blender, combine sour cream, chipotle pepper, adobo sauce, lime juice, garlic, salt, and pepper. Blend or whisk until smooth. Thin with a bit of water or milk if needed to reach drizzling consistency.
4. Spread black bean mixture on each crispy tortilla. Sprinkle cheese over warm beans if using so it melts slightly.
5. Top with diced tomatoes, shredded lettuce, avocado slices, green onions, and cilantro. Drizzle generously with chipotle cream.
6. Serve immediately with lime wedges. Enjoy while shells are crisp.

Notes

• Assemble just before serving to keep tostadas crisp.
• Make vegan with plant-based sour cream and cheese, or omit cheese altogether.
• Store components separately in the fridge for up to 2 days.
• Control spice by adjusting amount of chipotle or adobo sauce.
• Use store-bought mini tostada shells to skip baking step.

Nutrition

• Serving Size: 1 tostada
• Calories: 120
• Sugar: 1g
• Sodium: 180mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 5mg