Black Bean Tostadas
with chili roasted potatoes
Tostadas are like open-faced tacos. A little messier than the classic, but just as fun to eat. For a protein-packed topping, cook and then mash black beans with spices until they resemble refried beans.
Smarts: As with all tacos, feel free to mix up the toppings to use your favorites. Just set everything out bar-style so that everyone can assemble their own tostadas.
- Onions, medium - 1, diced
- Lettuce, romaine - 1 heart, shredded
- Cilantro leaves - 1/4 cup
- Tomatoes, roma - 4, chopped
- Beans, black (14 oz / 397 g) - 2 cans, drained and rinsed
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Chili powder - 1/2 tsp
- Water - 1 cup
- Tortillas, taco-sized corn or flour - 8
- Cheese, shredded cheddar or Mexican blend - 1 cup
- Salsa, any type - for serving
- Sour cream (opt) - for serving
- Potatoes, fingerling or new / baby potatoes - 1 1/2 lbs, quartered
- Oil, cooking - 2 Tbsp
- Foil - for roasting
- Chili powder - 2 tsp
- Lime juice - 2 tsp
- Heat oven to 450F / 232C degrees. Set out two sheet pans. Top the first sheet pan with an oven-safe cooling rack (this is optional but will help the tortillas to crisp up) and set aside.
- On the second sheet pan, toss potatoes with oil (portion for potatoes). Cover pan tightly with foil. Roast for 10 minutes to let potatoes start cooking.
- While potatoes are roasting, heat a saucepan with oil (portion for tostadas) over medium heat. Add onions, cumin, and chili powder (portion for tostadas) and saute for 2 to 3 minutes to get onions started cooking. Add water and beans and bring to a simmer. Cover and simmer for 10 minutes.
- Return to potatoes after 10 minutes and remove foil. Flip with a spatula. Season with chili powder (portion for potatoes) and some salt and pepper.
- Return potatoes to the oven and continue roasting until tender, 10 to 15 minutes more.
- Remove the lid from the beans and allow to keep cooking until most of the water has cooked off. Mash gently with a spoon or fork. Season with some salt. Set aside, covered to keep warm.
- When potatoes and beans are nearly done, make tostada shells. Brush tortillas on both sides with some cooking oil and spread them out in a single layer on the cooling rack-topped sheet pan. Bake tortillas until crisp, 3 to 4 minutes on each side.
- Set out tostada ingredients - crispy tortillas, beans, lettuce, cilantro, tomatoes, cheese, salsa, and sour cream - so that everyone can assemble their tostadas at the table.
- Squeeze lime juice over potatoes. Enjoy tostadas with potatoes on the side.
The beans were a little bland on their own (maybe I needed to add more salt). But all together everything was delicious! Everyone loved it.1 Helpful
Whole family loved this! Used pampered chef southern seasoning in lieu of cumin, chili seasoning. Had both corn & flour street taco size, & guacamole! Soo good. No one missed meat at all. Did small fingerlings in AF, yum!0 Helpful
I did these as tacos instead of tostadas and really enjoyed it. I thought the beans had an ok flavor and worked well with all the toppings, though it did take quite a while to cook the water off.0 Helpful
About 4.5, the flavors were definitely a 5, I think it took us a little while to put the dinner together even with the weekend prep but still delicious.0 Helpful
Easy to make but I agree that the beans were bland. Would possibly make again but spice it up more.0 Helpful
Easy to make and tasty. As some others have said, the beans on their own were a bit bland. But with tasty salsa and other toppings mixed in, it was great.0 Helpful
Quick and easy, had leftover potato salad on the side. Made two days in a row.0 Helpful