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Black Bean Tostadas

Tostada-767.jpg

Black Bean Tostadas

We love any excuse for a Mexican-inspired meal, and with Cinco de Mayo around the corner, it was the perfect time for another experiment!  This time we tried our hand at a tostada, a sort of Mexican open-faced sandwich or mini pizza. I’ll be the first to admit that I think each new Mexican dish we try is the “best one yet”!  Of course this one is no exception (though I did really love the Mexican pizza…and the vegetable tamale pies…and the sweet potato enchiladas…)

What I loved most about the dish was the flavor – the combination of the spicy beans, roasted tomato salsa, salty cheese, and cumin lime sour cream was to die for!  I really loved the roasted tomato salsa – we used purchased salsa to save time, but it inspired me to try our own version at some point. The original recipe called for queso fresco, which I’d been wanting to try, but since it wasn’t readily available we substituted a mild feta. Looks like you also can make your own version of that, which we’ll also be adding to our list.

The only hard part about this dish was eating it!  The tortilla (grilled instead of the traditional fried version) was quite hard to cut, so we ended up eating them with our hands. Apparently there is a fair amount of debate proper tostada-eating etiquette – see here for a helpful diagram. But the taste makes it worth the effort!

Give it a try, and let us know if you have any tips on how best to eat a tostada!

Black Bean Tostadas
 
by:
Makes: 4
What You Need
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 2 cups black beans (2 15-ounce cans)
  • ¼ teaspoon kosher salt
  • 2 teaspoons Mexican hot sauce (like Cholula)
  • 1 teaspoon chili powder
  • ¼ cup sour cream
  • ¼ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • 1 lime
  • 4 corn tortillas
  • Roasted tomato salsa
  • 3 ounces queso fresco (or feta cheese crumbles)
What To Do
  1. Preheat a grill.
  2. Mince 2 cloves garlic. If using canned beans, drain and rinse the beans. In a sauce pan, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for about 45 seconds until lightly browned. Add 2 cups black beans, ¼ teaspoon kosher salt, 2 teaspoons hot sauce, and 1 teaspoon chili powder. Heat until the beans are warm, and then cover and keep warm.
  3. In a bowl, whisk together ¼ cup sour cream, ¼ teaspoon cumin, ¼ teaspoon kosher salt, and the zest of ½ lime.
  4. Brush 4 tortillas with a bit of olive oil and grill each side for about 3 to 4 minutes, until just blackened.
  5. On each tortilla, place black beans, roasted tomato salsa, cumin sour cream, and crumbles of queso fresco or feta. Garnish with the extra lime zest and a wedge of lime.
Notes
Adapted from The Food Channel
 

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Comments 21

  1. Julie

    I have had good luck finding queso fresco at Saraga market near Lafayette Square. These look great! Also my favorite corn tortillas have come from Fresh Market – they have three kinds, white and yellow corn and chipolte…in the ethnic aisle, on sale this week 2/$4.00. We heat ours over the flame on our gas stove for about 15 seconds per side.

    1. Alex

      Thanks for the tip on Saraga! We thought about heading out there – but now we know for sure! And our tortillas were from Fresh Market :)

  2. Tammy

    So we just made your recipe for vegetable tamale pies. YUM! I did add shredded chicken but what a simple midweek meal and a huge hit. WE LOVED IT. Unfortunately my husband ended up digging into two of the ramekins instead of his one serving but that shows what a hit it was. Thanks for sharing!

    1. Alex

      I’m glad you enjoyed the tamale pies! Now you have another Mexican dish to load into the queue :)

  3. Wendy @ Cooking Quinoa

    This looks so amazing! I love the photography and can’t wait to try the recipe! I became a vegetarian last fall and have been looking for Mexican recipes that my husband will eat – this one looks amazing. Thanks for sharing!

  4. Brandie

    Looks so yummy! I have tostadas on my menu plan this month…may just have to try this version. Thank you for sharing it!

    1. Post
      Author
      Sonja

      Aw, thanks!! We really enjoyed making it — and taking the photos! Now that we have the roasted tomato salsa down, on to the homemade queso fresco… :)

  5. Harriet

    You guys are amazing. Thanks for another incredible recipe! This is one of the best things I’ve ever cooked!

  6. Aaron

    The Mexican guys that I work with fix the tostada all together, then break off pieces as they eat. So, instead of eating it like a big pizza, they eat them kind of like nachos.

  7. Dey

    My son is encouraging me to go vegetarian.
    this is one of the best recipes! So tasty. We added avacado and lime juice.
    We used the Feta and liked it better than the milkier mexican fresco.
    So many ingedients can be added, but great the way it is too. Yum!

  8. Jen

    These were super yummy. We added some leftover chicken and swapped the sour cream for avocado. Thanks for the recipe!

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