Black Bean Tostadas with Pepper Jack and Avocado Recipe
These Black Bean Tostadas are a quick, flavorful vegetarian dish perfect for a satisfying lunch or dinner. Crispy tostadas are topped with a warm, seasoned black bean mixture, melted pepper Jack cheese, creamy avocado slices, and a drizzle of hot sauce for a delightful combination of textures and bold flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 tostadas 1x
- Category: Lunch
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Black Bean Mixture
- 2 (15-oz.) cans black beans, rinsed, drained
- 1 tsp. kosher salt (or more, to taste)
- 1/2 tsp. chili powder
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. ground cumin
Assembly
- 8 tostadas
- 2 cups shredded pepper Jack cheese
- Thinly sliced avocados, for serving
- Hot sauce, for serving
Instructions
- Prepare the Bean Mixture: Arrange a rack in the center of the oven and preheat it to 350°F. In a small saucepan over medium heat, combine the rinsed and drained black beans, kosher salt, chili powder, freshly ground black pepper, and ground cumin. Bring the mixture to a simmer and cook, stirring occasionally, until the beans are warmed through, about 10 minutes. Use a wooden spoon to smash most of the beans, leaving some whole for texture; add a splash of water if needed to achieve a smoother consistency. Taste and adjust salt as necessary.
- Prepare the Tostadas: While the beans are cooking, arrange the tostadas on a large baking sheet in a single layer. Evenly sprinkle the shredded pepper Jack cheese over each tostada.
- Bake the Tostadas: Place the baking sheet with the cheese-covered tostadas into the preheated oven. Bake for about 5 minutes, or until the cheese is thoroughly melted and bubbly.
- Assemble and Serve: Remove the tostadas from the oven. Spoon the warm black bean mixture evenly over each tostada. Top with thin slices of avocado, then drizzle with your favorite hot sauce. Serve immediately and enjoy!
Notes
- For a spicier dish, add a pinch of cayenne pepper to the bean mixture.
- If you prefer a smoother bean texture, continue to mash the beans until fully smooth.
- To add extra crunch and flavor, consider topping with shredded lettuce, diced tomatoes, or fresh cilantro.
- Use gluten-free tostadas to make this dish gluten-free.
- Store any leftover bean mixture separately in an airtight container in the refrigerator for up to 3 days.
Keywords: black bean tostadas, vegetarian tostadas, easy Mexican recipe, baked tostadas, pepper Jack cheese tostadas
