These Black Bean Tostadas feature savory black beans layered with cheese, tomatoes, avocados, and a variety of peppers on a crispy gluten-free yuca tortilla. Crispy, crunchy goodness in every bite.

Black bean tostadas, lime, cilantro, tomatoes, avocados, cilantro.

These tostadas are super flavorful and packed with plant protein for a healthy snack, lunch or dinner. You can use a can of black beans but these tostadas taste especially good if you use this black beans with smoked kielbasa recipe. If you don’t have time to prepare them there are instructions below about using canned black beans.

What are tostadas?

A tostada is made with a tortilla that has been baked or fried, or in this recipe, roasted over an open flame. Similar in nature to a taco, as in the same toppings can be used for both, a tostada is served flat instead of folded.

Why You’ll Love This Recipe

Flavorful: There are so many different flavors in these tostadas from the beans and the toppings.

Easy: This recipe is definitely a quick and easy option for a busy weeknight or when you need to get a meal on the table quickly.

Customizable: Tostadas are easily modified based on your preferences or what you have on hand.

Perfect for Cinco De Mayo: If you are looking for a delicious way to celebrate Cinco De Mayo, this recipe is ideal.


  • Tortillas: Use these yuca tortillas or your favorite gluten free tortillas.
  • Black beans:  Homemade is best but canned beans will also work.
  • Shredded cheese: Use cheddar cheese or mozzarella.


  • Feta cheese: Feta cheese adds a natural saltiness but you can also use cotija cheese.
  • Tomatoes: Diced ripe tomatoes add color and a natural sweetness.
  • Jalapeno: A jalapeno pepper, thinly sliced, adds a touch of spice.
  • Fresno pepper: Thinly sliced Fresno peppers also add a touch of color and spice.
  • Avocado: A diced avocado adds some creaminess to contrast with the spice.
  • Lime: You’ll need the juice of one lime. Fresh is best but jarred will also work.
  • Cilantro: Fresh cilantro adds the finishing touch but if you aren’t a fan, use parsley.
Yuca tortillas, black beans, Fresno peppers, jalapenos, shredded cheese, feta cheese, tomatoes, lime, avocado and cilantro.

How To Make Black Bean Tostadas

  • Step 1: Toast the yuca tortillas on open fire to char to your liking.
  • Step 2: Transfer beans to a food processor and process until thickened but with some texture.
  • Step 3: Evenly spread the black beans on top of each tortilla.
  • Step 4: Top beans with shredded cheese and broil for 1-2 minutes or until cheese has melted
  • Step 5: Add your toppings, a splash of lime juice and garnish with cilantro.

Tips and Variations

Use a different type of bean. If you don’t have any black beans on hand you can use pinto beans or refried beans to spread on the tortillas.

Change up the tortilla. Use corn, flour or a multigrain tortilla if gluten free isn’t a concern.

Go dairy free: Use plant-based cheese or leave off the cheese altogether.

Add some guacamole: Instead of chopped avocados, turn them into guacamole.

Drizzle with salsa: Add another layer of flavor and drizzle salsa, traditional red or green salsa will both taste great.


Can i use a different tortilla for these tostadas?

Yes, any tortilla will work for these tostadas. The key is to toast or fry them so they are hard and crunchy.

Can I add some meat to the tostadas?

Yes, absolutely. You can throw on diced chicken, diced turkey, or ground beef.

Is this a vegetarian tostada recipe?

The beans used in this recipe were prepared with kielbasa but you can make your own black beans and not add any meat if you prefer vegetarian tostadas.

are these tostadas spicy?

This recipe calls for two peppers which are mild in flavor but you can use just one or eliminate them both based on your level of spice preference.

can i double this recipe?

If you are feeding a crowd, yes, you can double the quantities.

can i make these in advance?

These tostadas taste best right from the oven so it’s best not to layer the tortillas with the toppings until you want to eat them. There are some suggestions below about how to prep this recipe in advance.

Make Ahead and Storage

Make Ahead: If you want to get the prep for this recipe off your to-do list you can make the beans a few days ahead of time, chop the vegetables, and grate the cheese. However, don’t assemble and broil the tostadas until you are ready to eat them.

Storage: Leftover bean and cheese tostadas will keep for 2-3 days in the fridge though the tortilla may become a little soft. To crisp it back up you can place it in the oven or over the stove. Make sure to store the tostadas in an airtight container with a piece of parchment paper in between them.


Don’t let your cooked tostadas sit too long, they taste best straight from the oven when they are nice and crispy.

Black bean tostadas, jalapeno peppers, Fresno peppers, cilantro, and limes.

Looking for more recipes?

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
black bean tostadas

Black Bean Tostadas

by Silvia Dunnirvine
These Black Bean Tostadas feature savory black beans layered with cheese, tomatoes, avocados, and a variety of peppers on a crispy gluten-free yuca tortilla. Crispy, crunchy goodness in every bite.
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 4 tostadas


  • 4 yuca tortillas or your favorite GF tortillas
  • 15 oz black beans (see notes) homemade is best
  • 1 cup shredded cheddar cheese mozzarella


  • 1/2 cup feta cheese or cotija cheese
  • 1/2 cup tomatoes diced
  • 1 jalapeno thinly sliced
  • 1 fresno pepper thinly sliced
  • 1/2 avocado
  • 1 lime juiced
  • fresh cilantro


  • Toast the yuca tortillas on open fire over stove top, holding each tortilla with a metal spatula until charred to your liking (about 30 seconds each side)
  • Transfer beans to a food processor or blender and run it for a few seconds until the beans have thickened but still has some texture. I like my beans to be about 70% processed so there is plenty of texture left.
  • Top each tortilla with beans and then with a spatula spread evenly towards the edge of the tortilla leaving just about an inch uncovered.
  • Top beans with shredded cheese and broil for 1-2 minutes or until cheese has melted.
  • Add your toppings, a splash of lime juice and garnish with cilantro.


For this recipe I used homemade black beans but if you’re using canned beans I recommend that you drain and rinse the beans, and when processing or blending the beans, add a couple tablespoons of water to help reach the perfect consistency. 


Calories: 449kcal | Carbohydrates: 49g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 594mg | Potassium: 639mg | Fiber: 17g | Sugar: 3g | Vitamin A: 714IU | Vitamin C: 30mg | Calcium: 333mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Black Bean Tostadas, gluten-free Vegetarian Black Bean Tostadas, Vegetarian Tostadas
Course: Lunch
Cuisine: Mexican
Like this? Leave a comment below!
Black bean tostadas

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating