Quick Black Bean Tostadas Recipes

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

Ingredients

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

QUICK BLACK BEAN TOSTADAS

Quick Black Bean Tostadas image

Toasted tortillas topped with flavorful black beans and fresh vegetables make a quick and delicious light meal. This is also a great recipe for entertaining, because of its ease and high yield. To spice things up, top black bean tostadas with slices of fresh jalapeño just before serving. From Forks Over Knives Family

Categories Burgers & Wraps/">Burgers & Wraps

Time 30m

Number Of Ingredients 12

Ingredients

10 6-inch corn tortillas
2 15-oz. cans black beans, rinsed and drained
2 tablespoons lemon juice
1½ tablespoons onion powder
1½ tablespoons garlic powder
1 teaspoon ground cumin
Sea salt, to taste
Freshly ground black pepper, to taste
2 cups finely shredded romaine lettuce
1 green onion, thinly sliced (¾ cup)
1 medium tomato, finely chopped (½ cup)
3 tablespoons fresh cilantro, finely snipped

Steps:

Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.
Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add ½ cup of water and cook over medium heat 10 minutes, adding additional water, 1 to 2 Tbsp. at a time, if needed to prevent sticking.
Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.
To assemble, spread tortillas with bean mixture, using ¼ cup for each tortilla. Top with lettuce, green onions, tomato, and cilantro.

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

Ingredients

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 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

Ingredients

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

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