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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.

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

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

Find it online: https://thefamilycooking.com/mini-black-bean-tostadas-with-chipotle-cream/