Black Bean Tostadas
Prep time
Cook time
Total time
Easy, healthy tostada recipe that serves 4
Recipe type: Main Meal
Cuisine: Mexican
Serves: 4
  • ¼ cup canola oil, plus more for frying
  • 4 corn tortillas
  • salt
  • 2 cans (15.5 oz) black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • ¼ cup chicken broth
  • freshly ground black pepper
  • 2 clove garlic, minced
  • 1 tablespoon ancho chili paste or adobo sauce
  • ¼ cup fresh lime juice
  • 2 teaspoons brown sugar (or Splenda instead)
  • 2 cups shredded cabbage
  • 1 bunch radishes, julienned
  • ½ bunch fresh cilantro, roughly chopped
  • ½ cup sour cream
  • 1 rotisserie chicken, skinned and shredded into large pieces (optional, I didn't use)
  • 1 cup mexican cheese (optional, I didn't use)
To make the tortilla and beans layer:
  1. Heat 1 to 2 teaspoons oil in small non-stick skillet over medium heat.
  2. Fry each tortilla until golden and crisp, about 2 minutes per side
  3. Add beans and cumin to the skillet and cook for about 1 to 2 minutes
  4. Add broth and smash the beans, stirring until saucy.
  5. Season with salt and pepper
To make the dressing:
  1. In a large bowl, stir garlic, chili paste, 2 tablespoons lime juice, sugar and ½ teaspoon salt.
  2. Slowly whisk in ¼ cup oil to make a salad dressing; add the cabbage, radishes, and cilantro and toss
To make the topping:
  1. In another bowl, mix sour cream with remaining lime juice and set aside
To assemble:
  1. Top each tortilla with beans, chicken (if using), and cheese (if using)
  2. If using cheese, place under broiler to melt cheese, about 1 to 2 minutes
  3. Top with cabbage mix, then sour cream
If adding chicken, use 1 can of black beans instead of 2
Recipe by Feeling Foodish at