Crispy Cheese & Black Bean Tostadas
Toasted tostada shells topped with seasoned black beans, melted cheese, and fresh toppings. A satisfying vegetarian dinner ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 410
- Protein
- 14g
Ingredients
- 4 tortillas corn tortillas (6-inch)
- 1 can (15 oz) black beans, canned
- 1 cup cheddar or Oaxaca cheese, shredded
- ½ tsp cumin
- 1 pinch to taste salt and pepper
- 2 tbsp olive oil
- ½ cup salsa (fresh or jarred)
- 1 serving fresh toppings (avocado, cilantro, lime, sour cream)
Instructions
- 1
Drain and rinse black beans. Stir in cumin, 1/4 tsp salt, and pinch of pepper.
- 2
Warm the bean mixture in a small pot over medium heat, stirring occasionally, until steaming.
- 3
Heat oil in a 10-inch skillet over medium-high until shimmering, about 60 seconds.
- 4
Fry each tortilla 90 seconds per side until golden and crispy, press gently with tongs.
- 5
Transfer fried tortillas to a plate lined with paper towels.
- 6
Spread 2–3 tablespoons warm beans on each crispy tortilla.
- 7
Top each with 1/4 cup shredded cheese. Add salsa and toppings as desired.
- 8
Serve immediately while cheese is melting.
Tools you’ll need
- 10-inch skillet
- small pot
- tongs
- paper towels
- cutting board (for toppings)
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