QUICK BLACK BEAN TOSTADA RECIPE

“Life is really simple, but we insist on making it complicated.”
– Confucius

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I really do love to cook but let’s face it…………😲 there are a LOT of meals to make. No wonder people talk about the next meal while they’re eating. It seems like you just get done with one and another pops up.

Many of my meals are quick and simple, but I also want it them to be tasty! One of the ways to do that is to bring in fresh herbs or a special twist, like the salad here.

This quick black bean tostada recipe is been a family favorite for years. They can be made in 15 minutes…..AND BONUS, EVERYONE CAN MAKE THERE OWN. Set them out bar style, and each person gets to make it with what they like. This definitely can help with picky eaters, and we have more tips on that here too.

If you make your own beans, this is one way to use up all them up, and our burrito bowl recipe is another. Plus, it is a great “fridge cleanse” aka using up what you have on hand….roasted corn, meats, guacamole, eggs (poached is great on this), etc.

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A COUPLE OF NOTES~

If you don’t make your own beans, I recommend the Bush’s seasoned beans for this (not sponsored). The seasoning is already in there so it reduces any additional steps…boom… ready to go! If you want to use any other canned bean, or your own, be sure to add seasoning to your taste.
Add a splash of fresh lime juice, on top of your tostada, to really brighten it up.
A serrated knife or mandoline works great for shredding the lettuce/cabbage thinly.

Yield: 8

15 Minute Black Bean Tostadas

Quick meal - 15 Minute Black Bean Tostadas

Ingredients

Tostado Shells
2 Cans of Seasoned Black Beans
Shredded Mexican Style Cheese
Iceberg Lettuce or Cabbage
Cucumber
Radishes
Olives
Pickled Jalapeno
Sour Cream
Cilantro
Green Onions or Red Onion
Cumin
Garlic Salt
Pepper
Olive Oil
Pepper
White Vinegar
Salsa, (verde salsa is what we use)

Instructions

In a skillet, add the black beans, UNDRAINED.
With a potato masher, smash the beans. Cook on low heat (2-4) uncovered. This will allow the liquid to thicken. Once the beans are the right consistency, you can cover and keep on low heat.
While beans cook, place tostada shells in oven to warm.
Prepare salad - shred iceberg lettuce/cabbage with a serrated knife (or mandoline), cut cucumber (removing seeds), radishes, green onions or red onion. Add ingredients to a salad bowl.
Sprinkle salad with cumin, garlic salt, and pepper. (I do a light sprinkle to the top). Drizzle with olive oil and white vinegar to taste. Generally 1 part vinegar to 3 parts oil (although I error on the side of vinegar).
Once the tostada shells are warm and beans are thickened, you can start assembling with whatever ingredients you like. Avocado would be super tasty too.

Notes

If using red onion, I find that soaking them in a little water prior to eating takes a bit of the bite out of it. You can also soak them in vinegar as well-a quick pickling. You can do this while the beans are cooking and you are preparing the salad.

Finally, these are totally customizable to whatever you have on hand and like.

Comments

Sam - Raggedy Bits says

March 26, 2019 at 2:26 pm

This looks so yummy! Adding this to our Mexican dinner nights to try!
Sam – Raggedy Bits recently posted…How To Make Farmhouse Stamped Knobs

- Salvage Sister & Mister says
  
  March 28, 2019 at 8:08 pm
  
  Thanks Sam.. I love a simple meal
  
Leanna says

March 26, 2019 at 3:00 pm

These look so good. I love black beans, this recipe is very much one I will enjoy. Pinning.

- Salvage Sister & Mister says
  
  March 28, 2019 at 8:09 pm
  
  Thank you. I love simple meals and this is a fave

Quick Black Bean Tostada Recipe