Black Bean Tostadas
with chili roasted potatoes
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
Made the potatoes in the air fryer and they came out really good. The beans were just ok.0 Helpful
Added shredded chicken like in the mexican bowl recipe. Soooo yummy, didnt realize how easy refried beans can be0 Helpful
We really liked this! I added some bell peppers with the onions and also added some southwest chipotle seasoning to the beans and they were great. Loved the potatoes too! We had some corn on the cob so we did some street corn also.0 Helpful
They were amazing a simple. I would definitely make them again.0 Helpful
The tostadas were tough I'm not sure if I under or over cooked them0 Helpful
Family enjoyed this. It was filling and had good flavors and textures. My husband usually finds leftover meat to add to my vegetarian dinners, but not this one, he was satisfied with the hearty beans. We especially loved the potatoes!0 Helpful