Black Bean Tostadas
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 Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Lunch
Cuisine: Mexican
Keyword: Black Bean Tostadas, gluten-free Vegetarian Black Bean Tostadas, Vegetarian Tostadas
Servings: 4 tostadas
Author: Silvia Dunnirvine
- 4 yuca tortillas or your favorite GF tortillas
- 15 oz black beans (see notes) homemade is best
- 1 cup shredded cheddar cheese mozzarella
Toppings
- 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