Black Bean Tostadas with Crispy Shells | CookOS

Black Bean Tostadas

Name: Black Bean Tostadas with Crispy Shells
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1/4 medium yellow onion, diced; 1 (10 oz) pouch Cuban-style black beans; 1/4 tsp garlic powder; salt, to taste; black pepper, to taste; 4 tostada shells; 1/2 cup shredded Monterey Jack cheese, for topping; 1 cup shredded iceberg lettuce, for topping; Mexican crema, for topping

Black bean tostadas are a quick Mexican appetizer or light meal made by sautéing pre-seasoned Cuban-style black beans with onion, mashing them to a creamy consistency, and topping crispy tostada shells with cheese, lettuce, and crema.

🌍Mexican 🏷️Tostada 🏷️Black beans 🏷️Refried beans 🏷️Cuban-inspired Vegetarian

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

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Ingredients

1 tbsp olive oil
1/4 medium yellow onion, diced
1 (10 oz) pouch Cuban-style black beans
1/4 tsp garlic powderoptional
salt, to tasteoptional
black pepper, to tasteoptional
4 tostada shells
1/2 cup shredded Monterey Jack cheese, for toppingoptional
1 cup shredded iceberg lettuce, for toppingoptional
Mexican crema, for toppingoptional

10 Ingredients

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Instructions

1
Dice the yellow onion.
2
Heat olive oil in a skillet over medium heat.
3
Add the diced onion to the hot oil and sauté until softened and fragrant.
4
Pour the pouch of Cuban black beans into the skillet with the onions.
5
Using a potato masher, mash the beans directly in the pan until they reach a refried consistency.
6
For extra flavor, season the beans with garlic powder, salt, and black pepper to your liking. Stir to combine.
7
To assemble, spread a layer of the warm refried beans onto a tostada shell.
8
Top the tostada with shredded cheese, shredded lettuce, and a drizzle of Mexican crema. Serve immediately.

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Tips & Notes

Pro tips

Dice the onion small so it fully softens and integrates into the beans during sautéing.
Mash the beans while they're warm to achieve a creamy refried consistency without adding liquid.
Top tostadas immediately before serving to keep the shells crisp and the lettuce fresh.

Substitutions

Monterey Jack cheese → cotija cheese (crumbly, sharper flavor)
Iceberg lettuce → cabbage slaw (crunchier texture)
Mexican crema → sour cream mixed with lime juice (tangier)

Storage & make-ahead

Store the cooled bean mixture in an airtight container for up to 2 days; reheat gently before assembling. Assemble tostadas fresh to order.

Common Questions

Can I make the black bean mixture ahead of time?

Yes. Prepare the sautéed and mashed beans up to 2 days in advance. Store in an airtight container in the refrigerator and reheat gently before assembling tostadas.

What's the best way to keep tostada shells crispy?

Assemble tostadas just before serving. Add the bean mixture, then top with cheese, lettuce, and crema to minimize sogginess.

Can I use canned black beans instead of the pouch?

Yes. Use one 15 oz can of black beans (drained and rinsed), though you may need to add extra garlic powder or cumin to match the Cuban-style flavor profile.