Black Bean Tostadas

5 from 3 votes
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Black Bean Tostadas with Jalapeño-Feta Sauce come together in just 30 minutes. These vegetarian tostadas are packed with bold flavors and the most dynamite sauce.

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Four black bean tostadas styled on a light blue serving platter.
Read more: Black Bean Tostadas

Chipotle-spiced black beans, tangy feta, chunks of avocado, and a creamy, slightly spicy sauce to tie it all together.

If you’re familiar with the famous jalapeño sauce at Taco Bell (the one they lather on all their quesadillas), this Jalapeño-Feta Sauce tastes almost identical. (Except made with better-for-you ingredients!)

And the recipe purposefully makes a double batch, so feel free to use leftovers on tacos, taco salads, or as a dipper for chips or veggies.

The first time I made these, Kyle and I hovered over the kitchen island polishing off almost an entire batch.

Between the crunch of the tostada cheese, and fresh, flavorful toppings, they are just the whole package!

And bonus points for them clocking in at 30 minutes of prep time start to finish.

If you love using black beans as the star protein in Mexican recipes, also check out my crispy Black Bean Tacos and Black Bean Salsa.

How to Make Black Bean Tostadas:

These black bean tostadas are a healthy, fast, vegetarian Mexican recipe (like these Vegan Chorizo Tacos) that even the most ardent meat-lovers will enjoy.

And if you’re not a tostada fans, they can be easily be made into tacos using your favorite tortillas!

(Of course, for a non-vegetarian option, there’s always my Baja Fish Tacos.)

The Ingredients:

Recipe ingredients in separate bowls arranged on a wooden serving platter with labels.
  • Black Beans: You need 2 cans of black beans, should be drained but not rinsed. Black beans are a fantastic source of fiber, plant protein, and important minerals like iron and magnesium.
  • Broth: A little broth helps bring the black bean mixture together.
  • Spices: Taco seasoning (homemade or store-bought), cumin, and garlic powder add layers of flavor here. I like using Siete brand of taco seasoning, which you can purchase in mild, medium, or hot.
  • Chipotle Chiles: Spicy and smoky, canned chipotle chiles really make the black bean mixture pop!
  • Feta: Creamy and tangy, these black bean tostadas get a double installment of feta in the sauce and as a garnish.
  • Mayo: Look for mayonnaise made with avocado oil, such as Chosen Foods brand, which offers more heart-healthy fats.
  • Lime Juice: For a punch of brightness and acidity.
  • Cilantro: For a pop of freshness in the black beans, and to use as a garnish.
  • Pickled Jalapeños: We use both the jalapeños AND the brine in the Jalapeño-Feta Sauce. The brine is a secret weapon for adding extra briny, salty flavor.
  • Red Onion: Red onion becomes sweeter and more delicate once cooked. This helps bring some aromatic goodness to the black beans.
  • Tostada Shells: You can either purchase tostada shells, or make them yourself using your favorite tortillas (more on this below!).

For a complete list of ingredients and quantities, see the recipe card below.

The Directions:

Step 1: Prepare Jalapeño-Feta Sauce by combining mayonnaise, feta, pickled jalapeños and brine, lime juice, and taco seasoning; blend until smooth. Transfer to a bowl.

Jalapeño-feta sauce being blended until smooth in a blender, and poured into a clear glass jar.

Step 2: Cook Onion until soft, about 4 to 5 minutes. Stir in chipotle chiles, cumin and garlic powder.

Step 3: Add Black Beans and Broth, and bring mixture to a simmer.

Onion, chiles, and spices being sautéed in a skillet, and black beans being poured in.

Step 4: Partially Mash Beans, binding everything together. Continue simmering until mixture thickens, about 5 to 6 minutes. Lastly, stir in lime juice.

Step 5: Assemble Black Bean Tostadas by spreading bean mixture evenly on tostada shells. Top evenly with avocado, red onion (optional), jalapeño-feta sauce, extra feta, and cilantro.

Mashed black beans in a skillet, and being assembled on tostada shells on a platter.

How to Make Homemade Tostada Shells:

  1. Preheat oven to 400°F. Spray a baking sheet with cooking spray.
  2. Lightly spray both sides of tortillas with cooking spray (or brush with oil) and place in a single layer on prepared baking sheet (you’ll likely only be able to fit 4 at a time). Lightly season with salt.
  3. Bake for 5 minutes, flip, and bake for another 6 to 9 minutes, until the tortillas are crispy like a chip. Repeat with second batch of tortillas.

Make-Ahead and Storage Tips:

  • Make-Ahead. Make this recipe even FASTER by preparing the bean mixture a day ahead. Then, rewarm in a skillet or microwave and spread over crispy tostadas when ready to enjoy. You may want to add another splash of broth to the beans to help rehydrate them.
  • Store. Black Bean Tostadas are best enjoyed FRESH, which is when the tostada shells are crispiest. However, leftover bean mixture may be stored in the refrigerator for up to 4 days in a covered container. You can store leftover Jalapeño-Feta sauce for up to 2 weeks. Add fresh garnishes upon rewarming/enjoying leftovers.
Black bean tostada topped with avocado, cilantro, and jalapeño-sauce sauce on a platter.

Serving Suggestions:

These black bean tostadas are a full meal on their own, however they also pair well with many sides. Here are a few favorites:

Recipe FAQs:

What is the Difference Between a Tostada and a Taco?

A tostada’s toppings are served on top of a crispy, flat tortilla. A taco on the other hand, while it can be crispy, are folded in half and filled with their choice of toppings.

Can I Use a Different Bean?

Yes, pinto beans also work beautifully in this recipe! Pinto beans are used in most traditional refried bean recipes.

Are Tostadas Healthy?

Traditional tostada shells are fried in oil and topped with plenty of cheese and meat. While delicious, they often are high in saturated fat and calories. These black bean tostadas, on the other hand, use baked tostada shells, mashed black beans (not refried), and tons of healthy, fresh toppings.

A large serving platter with four styled black bean tostadas arranged with wedges of lime.

More Healthy Vegetarian Taco Recipes:

If you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations! And be sure to follow dishingouthealth on Pinterest and Facebook for the latest recipes.

5 from 3 votes

Black Bean Tostadas

Black Bean Tostadas with Jalapeño-Feta Sauce come together in just 30 minutes. These vegetarian tostadas are packed with bold flavors and the most dynamite sauce.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Equipment

  • Blender
  • Large skillet

Ingredients  

Jalapeño-Feta Sauce (makes a double batch)

  • 1/2 cup mayonnaise (I use avocado oil mayo)
  • 4 oz. feta cheese, plus more for garnish
  • 1/4 cup pickled jalapeños (plus ¼ cup pickled jalapeño brine)
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. taco seasoning (I use Siete brand)

Black Bean Tostadas

  • 2 Tbsp. extra-virgin olive oil
  • 1 cup diced red onion (plus more for optional garnish)
  • 1 Tbsp. minced chipotle chiles (from a can of chipotle chiles in adobo sauce)
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 2 (15-oz.) cans black beans, drained but not rinsed
  • 1/4 cup water or vegetable broth
  • 1/2 tsp. kosher salt
  • 8 tostada shells (store-bought or homemade using corn tortillas – see notes)
  • Chopped fresh cilantro and diced avocado for garnish
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Instructions 

  • Prepare Jalapeño-Feta Sauce: To a blender, combine mayonnaise, feta, pickled jalapeños and brine, lime juice, and taco seasoning; blend until smooth. Transfer to a bowl or glass jar.
  • Prepare black bean mixture: Heat olive oil in a large skillet over medium. Add onion; cook 4 to 5 minutes, until soft. Stir in chipotle chiles, cumin, and garlic powder.
    Add black beans, broth, and salt; bring mixture to a simmer. Use a spatula, wooden spoon, or potato masher to partially mash the black beans, binding everything together. Continue simmering until mixture thickens, about 5 to 6 minutes. Stir in lime juice; taste and adjust seasonings as needed.
  • Assemble tostadas: Spread black bean mixture evenly on tostada shells. Top evenly with chunks of avocado, minced red onion (optional), a drizzle of jalapeño-feta sauce, additional crumbled feta, and fresh cilantro.

Notes

To Make Homemade Tostada Shells:
    1. Preheat oven to 400°F. Spray a baking sheet with cooking spray.
    1. Lightly spray both sides of corn tortillas with cooking spray (or brush with oil) and place in a single layer on prepared baking sheet (you’ll likely only be able to fit 4 at a time). Lightly season with salt.
    1. Bake for 5 minutes, flip, and bake for another 6 to 9 minutes, until the tortillas are crispy like a chip. Repeat with second batch of tortillas.
  • Make-Ahead. Prepare the bean mixture up to 1 day ahead. Rewarm in a skillet or microwave and spread over crispy tostadas when ready to enjoy. You may want to add another splash of broth to the beans to help rehydrate them.
  • Store. Tostadas are best enjoyed FRESH, which is when the tostada shells are crispiest. However, leftover bean mixture may be stored in the refrigerator for up to 4 days in a covered container. You can store leftover Jalapeño-Feta sauce for up to 2 weeks. Add fresh garnishes upon rewarming/enjoying leftovers.

Nutrition

Serving: 2fully assembled tostadas | Calories: 550kcal | Carbohydrates: 58g | Protein: 20g | Fat: 28g | Saturated Fat: 4.5g | Sodium: 980mg | Fiber: 15g | Sugar: 3g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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3 Comments

  1. Jennifer says:

    5 stars
    Delish just like all of your recipes! Used Violife feta in the sauce and it worked great. The boys added chopped chicken to their tostados. One note though – you mention stirring in lime juice to the beans but I don’t see a qty … only the juice for the sauce. So we guessed and it all worked out.

  2. Corinne says:

    5 stars
    These were so unexpected and delicious! I agree that the sauce tastes like Taco Bell quesadilla sauce. We will try the leftover sauce on burgers this weekend!

  3. Heather says:

    5 stars
    OMG! These are sooooo good! And an easy dinner. My husband ate 4 of them. Thank you for the note on the at home tostada making. We had open corn tortillas and a perfect us for them.