Crispy Black Bean Tostadas
Crunchy tostada shells topped with seasoned black beans, fresh toppings, and a squeeze of lime. Ready in 15 minutes with zero fuss.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
casualquickmexicanvegetarianbeanscrispycreamyweeknight
Ingredients
- 6 shells tostada shells
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 cup shredded cheddar or Oaxaca cheese
- ¾ cup salsa (pico de gallo or jarred)
- 1 whole lime
- 2 tbsp fresh cilantro or diced red onion
Instructions
- 1
Heat a large skillet over medium-high. Toast tostada shells, two at a time, 30 seconds per side until warm and fragrant.
- 2
Add black beans to the skillet with a pinch of salt and pepper. Warm and lightly mash with a fork, ~2 minutes.
- 3
Lay toasted shells on a plate. Divide warm beans evenly among them, pressing gently onto each shell.
- 4
Top each tostada with cheese, salsa, cilantro, and a squeeze of fresh lime juice.
- 5
Serve immediately while shells are still crisp.
Tools you’ll need
- 12-inch skillet
- fork
- plate
- cutting board
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