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Black Bean Tostadas with Jalapeño-Feta Sauce
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5 from 4 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 Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Entree
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Servings: 4
Author: Jamie Vespa MS, RD

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

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