Tostadas Recipes
Crispy tostadas for busy nights — black bean tostadas, chicken tinga, Mexican street corn, quick beef, and breakfast tostadas the whole table can build.
★ dinner
dinnerEasy 15 minute Black Bean Tostadas
Well balanced in health, flavor, and CRUNCH! Highly recommend
Professor PepperIngredients
- 4 Tostadas
- 1/2 Avocado
- 2 cups Cherry Tomato
- 1 Can Black Beans
- 1 Can Refried Beans
- 1 Lime
- 1 tbsp Feta Cheese
- to taste Seasonings
- to taste Hot sauce
Instructions
- 1Heat your tostada in the oven or air fryer at 350 for a couple minutes
- 2Add a thin layer of olive oil to a pan and heat on medium until hot, then add the black beans with a bit of their juice and crush them with a spatula
- 3After a few minutes add the refried beans and stir to combine, season to taste with salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika - whatever else you’re feeling
- 4Cut cherry tomatoes in half and cut avocado into small parts
- 5Remove tostadas and put on plate
- 6Add lime juice to beans, stir one last time, and layer on your tostadas. You’ll likely have extra if you used two full cans
- 7Add your tomatoes, avocado, crumble the feta, and add hot sauce and enjoy!
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Open in Pepper →Dinner You Can Pile High And Pass Around
A tostada is dinner without a lot of fuss. You crisp the tortilla, warm up beans or meat, and let everyone stack what they want on top — no plates of leftovers nobody touched.
Cooks on Pepper reach for these on the nights when the fridge has a little of this and that, or when the kids want to make their own supper and you want to be done in 20 minutes.
Every recipe here works on a weeknight, from Easy 15 Minute Black Bean Tostadas and Chicken Tinga Tostadas to Mexican Street Corn Tostadas, Ground Turkey Tostadas, Breakfast Tostadas with eggs and queso fresco, and Tuna and Avocado Tostadas for a no-cook night.
Quick Tips
- 1
Crisp your own tortillas
Brush corn tortillas with oil and bake at 400°F for 8 to 10 minutes, flipping once, until they snap instead of bend.
- 2
Spread beans to the edge
A thin layer of refried beans glues the toppings down. Use about 3 tablespoons per tostada so nothing slides off on the first bite.
- 3
Drain wet toppings well
Pat tomatoes, corn, and tuna dry before they hit the shell, or the tostada goes soggy within 5 minutes.
- 4
Top right before serving
Keep hot meat, cold toppings, and shells separate, then build plates at the table so each one stays crunchy.
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