Description
Baked Tostadas are a flavorful and healthy dish made with crispy corn tortillas topped with a savory black bean mixture, cheese, and fresh vegetables.
Ingredients
Scale
- 2 cups cooked black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 8 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- Lime wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, mash the black beans with a fork or potato masher. Stir in the cumin, chili powder, garlic powder, and salt until well combined.
- Place the corn tortillas on a baking sheet in a single layer. Bake for about 5 minutes, or until they are slightly crisp.
- Remove the tortillas from the oven and spread a generous layer of the black bean mixture on each tortilla.
- Top each tortilla with shredded cheddar cheese. Return to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
- Once baked, remove the tostadas from the oven and let them cool for a minute.
- Top each tostada with shredded lettuce, diced tomato, a dollop of sour cream, sliced avocado, and chopped cilantro.
- Serve with lime wedges on the side for squeezing over the tostadas.
Notes
- For a spicier kick, add diced jalapeños or a sprinkle of cayenne pepper to the black bean mixture.
- Substitute the cheddar cheese with crumbled feta or queso fresco for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg