Blackbeantostada Recipes

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BLACK BEAN TOSTADAS



Black Bean Tostadas image

I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!

Provided by Nellie Fiorenzi

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 8

Number Of Ingredients 13

1 (16 ounce) can refried black beans
1 (16 ounce) can black beans
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
8 corn tostada shells
2 cups shredded Monterey Jack cheese
¼ cup salsa, or as desired
¼ cup shredded lettuce, or as desired
¼ cup sour cream, or as desired
¼ cup guacamole, or as desired

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
  • Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
  • Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
  • Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g

SHEET-PAN TOSTADAS WITH BLACK BEANS AND PEPPERS



Sheet-Pan Tostadas With Black Beans and Peppers image

In this vegetarian sheet-pan meal, crisp tortillas are topped with chile-laced black beans, sweet roasted peppers, avocado and plenty of crumbled queso fresco or grated Cheddar. A cumin salt, flecked with lime zest and sprinkled on right at the end, adds both brightness and a musky spice flavor. You will need 3 sheet pans for this. If you have only 2, crisp the tortillas in a skillet on the stovetop instead of in the oven.

Provided by Melissa Clark

Categories     dinner, weekday, tacos, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

3 medium bell peppers, thinly sliced (preferably at least one red and one yellow)
1 medium yellow onion, sliced
1/2 cup extra-virgin olive oil, plus more as needed
2 teaspoons kosher salt, plus more as needed
1 tablespoon chopped fresh sage
4 thyme sprigs
2 (14- to 16-ounce) cans black beans, drained
1 cup canned diced tomatoes with their liquid
1 chipotle chile in adobo, chopped, plus 1 teaspoon adobo sauce
2 large garlic cloves, finely grated or minced
1 teaspoon dried oregano
3/4 teaspoon ground cumin
8 (6-inch) corn tortillas
1 lime
Sliced avocado, for serving
Crumbled queso fresco or grated white Cheddar, for serving (optional)
Chopped cilantro leaves, for serving

Steps:

  • Heat oven to 400 degrees and arrange racks in the top and bottom thirds of oven. On a rimmed sheet pan, toss together peppers, onion, 1/4 cup oil, 1/2 teaspoon salt and sage, then spread vegetables out in an even layer. Top with thyme sprigs, and roast on the top rack until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so.
  • On a separate rimmed sheet pan, toss together beans, tomatoes, 1/4 cup oil, chipotle chile and sauce, garlic, oregano, 1/2 teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes.
  • Brush tortillas on both sides with oil, then arrange in an even layer on a third rimmed baking sheet (it's O.K. if the tortillas overlap slightly). Bake until crisp, about 5 to 7 minutes. Immediately sprinkle with salt while they are still hot.
  • To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 1/2 teaspoons salt, and remaining 1/4 teaspoon cumin. Cut naked lime into wedges.
  • To serve, top tortillas with beans, peppers, avocado, queso fresco (if desired), cilantro and a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 20 grams, Fiber 16 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 787 milligrams, Sugar 6 grams

BUTTERNUT SQUASH AND BLACK BEAN TOSTADAS



Butternut Squash and Black Bean Tostadas image

A vegetarian main course that's good for you.

Provided by Kara Ceschini

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 40m

Yield 10

Number Of Ingredients 10

1 medium butternut squash - peeled, seeded, and chopped into small cubes
1 tablespoon olive oil
4 cloves garlic, minced
salt and ground black pepper to taste
2 (15 ounce) cans black beans, drained
5 cloves garlic, minced
2 teaspoons ground cumin
1 pound fresh spinach
10 corn tortillas
2 tablespoons chipotle-lime crema, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.
  • Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.
  • While squash is baking, empty beans into a small pot over low heat. Add garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside.
  • Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes.
  • Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 43.1 g, Cholesterol 4.1 mg, Fat 3.9 g, Fiber 11.1 g, Protein 9.5 g, SaturatedFat 1.1 g, Sodium 396.7 mg, Sugar 3.3 g

BLACK BEAN TOSTADA



Black Bean Tostada image

Make and share this Black Bean Tostada recipe from Food.com.

Provided by MsBindy

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

8 corn tortillas
vegetable oil (for frying)
2 (16 ounce) cans black beans, drained
3 medium onions, chopped
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon minced chile
1/4 cup vegetable oil
1 medium tomatoes, chopped
2 oranges, juice of
salt
2 large ripe avocados
1 large garlic clove, minced
1 -1 1/2 lemon, juice of
salt
shredded lettuce
cheddar cheese or monterey jack cheese, shredded
sour cream
salsa

Steps:

  • Pour vegetable oil in a skillet to about 1/2 inch depth.
  • Heat until the oil is hot.
  • Fry the tortillas, one at a time, for about a minute on each side until they are crisp.
  • Drain the tortillas on paper towels and set aside.
  • To make the black beans, saute the onions, garlic, cumin, coriander, and chiles in teh oil using a large skillet until the onions are soft and translucent, about 5-10 minutes.
  • Add the drained black beans to the skillet. Mash with a potato masher or spoon until most of the beans are mashed.
  • Add the tomatoes and orange juice.
  • Cover and simmer on very low heat for 5-10 minutes. Add salt to taste.
  • For the quacamole, slice the avocados in half.
  • Remove the pits and scoop out the avocado flesh with a spoon.
  • In a mixing bowl, mash the avocado until fairly smooth.
  • Add the garlic, lemon juice, and salt to taste.
  • Or use a food processor for a very smooth guacamole.
  • To layer the tostadas: Start with a crisp tortilla, cover it generously with shredded lettuce and then black beans, topped with grated cheese, guacamole, and salta. Top with a dollop of sour cream.

BLACK BEAN TOSTADA



Black Bean Tostada image

These little crispy treats are great served in wedges as an appetizer or whole as an entree. They are simply a mexican tortilla "pizza" with homemade enchilada sauce, seasoned black beans and traditional toppings. Adjust the amount of toppings to suit your taste. Easy to make and of course delicious! The prep time and cook time overlap, so it doesn't take as long as it seems.

Provided by Chef Jean

Categories     Mexican

Time 38m

Yield 8-16 serving(s)

Number Of Ingredients 12

8 corn tortillas, 6 inch
1 (15 1/4 ounce) can black beans
1 (15 ounce) can tomato sauce
2 tablespoons chili powder
2 teaspoons dried onion, minced
2 teaspoons salt
1 cup cheddar cheese, shredded
2 cups iceberg lettuce, shredded
1/2 cup tomatoes, diced
16 slices jalapenos (fresh or canned)
1/2 avocado, diced
1/2 cup sour cream

Steps:

  • Heat oven to 400 degrees. Lay the tortilla on 2 baking sheets(or make them in two batches). Spray lightly with non-stick cooking spray. Place in oven for 5 minutes or until they just start to get crispy.
  • Heat the tomato sauce, chili powder, salt and dried onion in a sauce pan and let simmer for 5 minutes. Rinse the beans and add to the sauce, mash the beans slightly to thicken the sauce. Allow to cool while you prepare the toppings.
  • Top each tortilla with the sauce and beans, leaving about 1/2 inch around the edge of the tortilla. Each one will take about 1/4-1/3 cups.
  • Top with the cheese and back for 8 minutes or until the cheese is melted and the tortilla is crisp around the edges.
  • Allow to cool slightly and top with the lettuce, tomatoes, avocado, sour cream and 2 slices of jalapeno each.
  • Cut in quarters to serve as appetizers.

BLACK-BEAN TOSTADAS WITH CORN RELISH



Black-Bean Tostadas with Corn Relish image

This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.

Provided by Martha Stewart

Categories     Lunch Recipes

Time 30m

Number Of Ingredients 12

2 limes
2 scallions
1 package (10 ounces) frozen corn kernels
3 tablespoons olive oil
Coarse salt and ground pepper
1 jalapeno chile
1 pint grape tomatoes
8 ounces Monterey Jack cheese, not sliced
4 flour tortillas (6-inch)
1 can (15 ounces) black beans
1 avocado
Reduced-fat sour cream, for serving (optional)

Steps:

  • Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.
  • Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
  • Shred Cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
  • Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
  • Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
  • Serve: Top tostadas with corn relish, and, if desired, sour cream.

Nutrition Facts : Calories 633 g, Fat 38 g, Fiber 11 g, Protein 25 g

BLACK BEAN AND BEEF TOSTADAS



Black Bean and Beef Tostadas image

Just a handful of ingredients add up to one of our family's favorites. Also easy to double for company! -Susan Brown, Kansas City, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/2 pound lean ground beef (90% lean)
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (16 ounces) refried beans, warmed
8 tostada shells
Optional toppings: shredded reduced-fat Mexican cheese blend, shredded lettuce, salsa and sour cream

Steps:

  • In a large skillet, cook and crumble beef over medium-high heat until no longer pink, 4-6 minutes. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes. Stir in black beans; heat through., To serve, spread refried beans over tostada shells. Top with beef mixture; add toppings as desired.

Nutrition Facts : Calories 392 calories, Fat 14g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 1011mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 10g fiber), Protein 23g protein.

BLACK BEAN TOSTADAS WITH AVOCADO SALSA



Black bean tostadas with avocado salsa image

For a quick veggie health-boost make this speedy supper using flavourful corn tortillas, which make a really nice change from flour tortillas

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 11

8 corn tortillas (look for them near the other wraps or by the Mexican food)
2 tbsp olive oil
1 onion , chopped
3 garlic cloves , chopped
1 tbsp smoked paprika
1 tbsp ground cumin
5 tbsp cider vinegar
3 tbsp clear honey
3 x 400g cans black beans , rinsed and drained
choose a few toppings- chopped tomatoes, sliced red onion, diced avocado, sliced jalapeño peppers , coriander sprigs
crème fraîche or Tabasco chipotle sauce, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
  • In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
  • Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.

Nutrition Facts : Calories 675 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium

BLACK BEAN & SWEET POTATO TOSTADAS



Black Bean & Sweet Potato Tostadas image

These spicy veggie-packed tostadas won over my meat-loving husband. To make them even faster, shop for baked tostada shells. -Lauren Delaney-Wallace, Glen Carbon, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1 medium sweet potato, peeled and cut into 1/2-in. cubes
1/4 cup fat-free mayonnaise
2 teaspoons lime juice
1 to 3 teaspoons minced chipotle pepper in adobo sauce
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
8 corn tortillas (6 inches)
Cooking spray
1 cup shredded Monterey Jack cheese
Shredded lettuce, optional

Steps:

  • Preheat broiler. Place sweet potato in a microwave-safe bowl; microwave, covered, on high until tender, 2-3 minutes. For sauce, mix mayonnaise, lime juice and chipotle pepper., In a large saucepan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in beans; heat through. Stir in sweet potato; keep warm., In two batches, spritz both sides of tortillas with cooking spray and place on a baking sheet; broil 4-5 in. from heat until crisp and lightly browned, about 1 minute per side. Sprinkle immediately with cheese. To serve, top tortillas with sauce, bean mixture and, if desired, lettuce.

Nutrition Facts : Calories 407 calories, Fat 15g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 676mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 10g fiber), Protein 16g protein.

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From alittleandalot.com


VEGAN BLACK BEAN TOSTADAS - HAUTE & HEALTHY LIVING
2020-02-12 Preheat the oven to 450 degrees F. Place the tortillas on a baking sheet in a single layer (you may require two baking sheets to fit them all). Evenly distribute the bean mixture over each tortilla, leaving about an inch around the edge. Place the baking sheets on the middle wrack and bake for 5 minutes.
From hauteandhealthyliving.com


QUICK AND EASY BLACK BEAN TOSTADAS – MEATLESS MONDAY MEAL
2018-07-08 Preheat oven to 350. Place olive oil, lime juice, beans, and spices in blender. Blend until mixture reaches a dip like consistency. Spread bean dip onto tostadas, and top with cheese. Bake for 5-10 minutes, or until cheese has melted. Feel free to top with cilantro, onion, tomato, avocado, sour cream, and salsa.
From jasperandwillow.com


BLACK BEAN TOSTADAS RECIPE | EATINGWELL
Step 1. In a medium saucepan, stir together beans, salsa, and cumin. Heat through. Advertisement. Step 2. Meanwhile, heat tostada shells in a microwave according to package directions. Divide bean mixture evenly among tostada shells. Spoon 1 tablespoon of the guacamole onto each. Top with romaine.
From eatingwell.com


LAWSON STATE: BLACK BEAN TOSTADAS - WBRC.COM
1 day ago To toast in the oven, preheat the oven to 425 degrees Place the tortillas on a baking sheet and brush both sides with the oil or use an olive oil spray on both sides. Sprinkle the tortillas with salt. Bake for 5 to 6 minutes, then flip and bake for 5 to 6 minutes more. To serve the tostadas, add a few spoonfuls of the black bean mixture right ...
From wbrc.com


BUTTERNUT SQUASH BLACK BEAN TOSTADA RECIPE
In a large bowl, add the butternut squash, olive oil, cumin, lime juice, salt, and pepper. Toss until squash is well coated. Spread the squash out in a single layer on a large baking sheet. Place in the 400 degree F oven and roast until the squash is tender and starts to caramelize on the edges, about 30-35 minutes. 3.
From twopeasandtheirpod.com


BLACK BEAN VEGETARIAN TOSTADAS WITH FAJITA VEGGIES
Preheat the oven to 450F (230C). Arrange oven racks in the upper third and center of the oven. Spread the refried beans evenly over the tostadas and arrange on sheet pans. Sprinkle a bit of cheese over the beans, about 1 - 2 each (or more as desired). Top …
From vanillaandbean.com


I CAN'T STOP EATING THIS BLACK BEAN TOSTADA | WELL+GOOD
2020-03-12 Vegan black bean ceviche tostada recipe. 1. Mix all ingredients in a bowl. 2. Serve with corn tostadas. This Mexican corn salad is the perfect side dish for bigger meals: If …
From wellandgood.com


GRILLED CHICKEN TOSTADA RECIPE - GREAT GRUB, DELICIOUS TREATS
16 hours ago Instructions. Heat oil in a large frying pan over medium-high heat. Add onions, bell pepper and jalapeno, stir and cook until tender. Remove from the pan and set aside. Add chicken and diced green chilies to the same pan and heat over medium heat. Cook for 5-7 minutes or until heated through.
From greatgrubdelicioustreats.com


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