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Black Bean Tostadas
with chili roasted potatoes

Active: 50 Total: 50

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.



Black Bean 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 - 8
  • Cheese, shredded cheddar or Mexican blend - 1 cup
  • Salsa, any type - for serving
  • Sour cream (opt) - for serving
Chili Roasted Potatoes:
  • 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


  1. Onions - (If prepping right before cooking, get oven heating before continuing with prep.) Dice onions. (Can be done up to 5 days ahead)

  2. Romaine / Cilantro / Tomatoes - Prep as directed.

  3. Potatoes - Quarter potatoes.

  4. Beans - Drain and rinse.

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  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Return potatoes to the oven and continue roasting until tender, 10 to 15 minutes more.

  6. 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.

  7. 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.

  8. 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.

  9. Squeeze lime juice over potatoes. Enjoy tostadas with potatoes on the side.



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