Black Bean Tostadas


Black Bean Tostadas

Sarah Kaminski
Prep Time 15 mins
Cook Time 4 mins
Course Mains
Servings 2


  • 1 can black beans drained & rinsed
  • Juice of ½ lime
  • 6 corn tortillas
  • 4 ounces cheddar cheese shredded
  • Parchment paper

For the Topping

  • 2 ears of corn kernels cut from cob (approx. 1 c)
  • 2 tomatoes chopped
  • 1 red onion minced
  • ½ bunch fresh cilantro chopped
  • 2 avocados pitted & cubed
  • Juice of ½ lime
  • ½ tsp sea salt
  • 1 Tbsp avocado oil


  • Preheat oven to broil.
  • Combine black beans & juice of ½ lime in a food processor or blender until smooth.
  • Prepare topping by combining all ingredients in a large bowl. Toss to allow flavors to marry.
  • Line corn tortillas on a cookie sheet lined with parchment paper
  • Smear each tortilla with black bean puree & top with shredded cheese.
  • Place on the top rack of the oven for 3 minutes, just long enough to toast &; melt cheese.
  • Generously scoop topping onto each cooked tostada. You will probably have some topping left over. You should be totally cool with that. Eat it on the side!
  • Enjoy tostadas by folding in half like a taco or with a fork & knife if you’re feeling fancy
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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