These Creamy Black Bean Avocado Tostadas bring vibrant flavors and satisfying textures together in one healthy, colorful dish.
Packed with plant-based protein and fiber from black beans, along with heart-healthy fats from avocado, they’re both nourishing and delicious.
Quick to prepare and naturally gluten-free, this recipe is a perfect everyday option for a light dinner, wholesome lunch, or meal-prep idea that’s bursting with fresh flavor.
Black Bean Avocado Tostadas
Equipment
- 1 large rimmed baking sheet
- Parchment paper (1 sheet)
- Small mixing bowl (1)
- Medium mixing bowl (1)
- Medium saucepan or pot (1)
- Potato masher or wooden spoon (1)
- Knife – 1
- Cutting board – 1
- Spoon or spatula (1)
- Measuring Cups and Spoons
Ingredients
For the Baked Tostada Shells:
- 4 corn tortillas
- 2 tsp avocado oil or vegetable oil
- 1 tsp lime juice
- 1 tsp chili powder
- Kosher or sea salt to taste
For the Creamy Black Beans:
- 1 tbsp avocado oil
- ¼ cup finely chopped white onion
- 1 15.5 oz can black beans, drained and rinsed
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp chili powder
- ⅓ cup low-sodium vegetable or chicken broth
For the Toppings:
- 1 cup cherry tomatoes quartered
- ¼ cup finely chopped red onion
- 1 tbsp finely chopped cilantro plus more for garnish
- 2 tsp lime juice
- Kosher or sea salt to taste
- 1 medium avocado sliced or mashed (see notes)
- Crumbled queso fresco cotija cheese, or feta cheese (optional)
Instructions
- Prepare the Fresh Toppings: Begin by creating the vibrant fresh topping that will add brightness to your tostadas. In a medium mixing bowl, combine 1 cup of quartered cherry tomatoes with 1/4 cup finely chopped red onion. Add 1 tablespoon of finely chopped cilantro and 2 teaspoons of fresh lime juice for a zesty punch. Season with a pinch of kosher or sea salt to taste. Stir gently until all ingredients are evenly combined. Cover and set aside to allow the flavors to meld while you prepare the tostada shells and beans.
- Make the Flavorful Oil Mixture: In a small bowl, whisk together 2 teaspoons of avocado oil and 1 teaspoon of fresh lime juice. This mixture will be brushed onto both sides of the tortillas to create a rich, tangy flavor and help achieve a golden crisp finish in the oven.
- Prepare the Baking Sheet and Tortillas: Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure even baking. Lay the 4 corn tortillas flat on the parchment paper, making sure they do not overlap to allow even crisping.
- Season and Brush Tortillas: Using a pastry brush or the back of a spoon, evenly coat both sides of each tortilla with the prepared avocado oil-lime mixture. Sprinkle 1 teaspoon chili powder evenly over the tortillas, dividing it between them, and then add a pinch of kosher or sea salt to each side. This will infuse the tortillas with a subtle smoky heat and seasoning before baking.
- Bake the Tostada Shells: Place the baking sheet in a preheated oven at 350°F (175°C). Bake the tortillas for about 10 minutes, then carefully flip each one over with tongs or a spatula. Bake for an additional 7–9 minutes until the tortillas are crisp, golden, and sturdy enough to hold toppings without bending. Remove from the oven and immediately sprinkle with a little extra salt for enhanced flavor. Set aside to cool slightly.
- Sauté Onions for Creamy Black Beans: While the tostada shells bake, heat 1 tablespoon of avocado oil in a medium saucepan over medium heat. Add 1/4 cup finely chopped white onion and a pinch of salt. Sauté for about 5–7 minutes, stirring occasionally, until the onions become soft, translucent, and fragrant. This process builds the base flavor for your creamy beans.
- Add Spices and Black Beans: Once the onions are softened, stir in 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, and 1/4 teaspoon chili powder. Allow the spices to bloom for about 30 seconds while stirring gently. Add 1 can (15.5 oz) of drained black beans and 1/3 cup low-sodium vegetable or chicken broth to the pot. Stir everything together until well combined.
- Simmer the Black Beans: Cover the saucepan with a lid and simmer the mixture over medium heat for about 10 minutes. This allows the beans to absorb the flavors and soften fully. Stir occasionally to ensure nothing sticks to the bottom of the pan. If the beans appear too thick or dry, add a touch more broth as needed.
- Mash the Beans into Creaminess: Remove the saucepan from heat. Using a potato masher, muddler, or wooden spoon, mash the beans directly in the pot until they reach a creamy texture, leaving some beans partially whole for a satisfying bite. If the bean mixture is too watery, return the pot to low heat without the lid and simmer for a few extra minutes, stirring often, until it thickens.
- Prepare the Avocado: If you prefer sliced avocado, cut 1 medium avocado in half, remove the pit, peel, and slice evenly. For mashed avocado, scoop the flesh into a small bowl, add a pinch of salt and garlic powder, and squeeze in fresh lime juice from a wedge or two. Mash with a fork until smooth but still slightly chunky. This ensures the avocado retains its creamy texture and fresh flavor.
- Assemble the Creamy Black Bean Avocado Tostadas: Place each baked tostada shell on a serving plate. Spread approximately 1/3 cup of the creamy black bean mixture evenly across each shell. Add your avocado of choice — either sliced or mashed — atop the beans. Generously spoon the prepared fresh tomato topping over the avocado, allowing the colors and flavors to shine.
- Add Cheese and Garnish: For extra flavor and richness, sprinkle crumbled queso fresco, cotija cheese, or feta over each tostada. Finish with a sprinkle of additional chopped cilantro if desired. Serve immediately while the tostada shells are still crisp and the toppings fresh.
- Serving and Enjoying: Serve these tostadas immediately for the best texture. They’re perfect as a light lunch, quick dinner, or meal-prep option for busy weeknights. Pair with a fresh green salad, lime wedges, or a side of salsa for an even more satisfying meal.
Notes
- Use freshly ground cumin and chili powder for a richer, more aromatic flavor.
- Adjust chili powder to control the spiciness according to your taste.
- For best texture, mash the beans lightly — leaving some whole beans adds pleasant texture.
- Prepare avocado just before serving to prevent browning; a squeeze of lime juice helps preserve freshness.
- Bake tortillas just before assembling tostadas to keep them crisp and crunchy.
- Store leftover baked tortillas separately from toppings to prevent sogginess.
- You can swap black beans with pinto or kidney beans for variety, adjusting seasonings as needed.
- Add extra lime juice or fresh herbs for a brighter, fresher taste.
Chef’s Secrets: Enhancing Flavor And Texture
For a tastier tostada, use freshly ground cumin and chili powder rather than pre-mixed spices — they offer a stronger aroma and richer flavor.
When baking tortillas, don’t overcrowd the baking sheet; proper airflow ensures even crisping.
Slightly thicker tortillas give more structure for toppings.
For the creamy black beans, simmer gently rather than boiling to avoid a mushy texture.
Fresh lime juice and cilantro brighten flavors and elevate the dish.
For the avocado, try mashing it with a pinch of garlic powder and salt for extra depth.
Serving Suggestions: Perfect Pairing Ideas
These tostadas are wonderfully flexible and pair well with many accompaniments.
Serve with a crisp green salad, a side of Mexican rice, or a bowl of fresh salsa.
They also work well alongside grilled vegetables or roasted corn for a heartier meal.
For a lighter option, top with extra tomato-cilantro salsa and skip cheese.
For gatherings, consider serving the components separately so guests can build their own tostadas.
Fresh lime wedges on the side make a perfect finishing touch.
Storage Tips: Keeping Freshness Longer
Tostadas are best enjoyed immediately to maintain crunch, but you can prepare components ahead of time.
Store baked tortilla shells in an airtight container at room temperature for up to two days to keep them crisp.
Keep the creamy black bean mixture in the refrigerator for up to four days in a sealed container.
Tomato topping and mashed avocado are best made fresh, but the tomato mixture can be refrigerated for up to two days.
For leftover avocado, store in an airtight container with a bit of lime juice to reduce browning.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Simply use vegetable broth for the beans and skip or replace cheese with a plant-based alternative such as vegan feta or nutritional yeast. The dish remains flavorful and nutrient-rich without dairy.
2. How do I keep tostadas crispy?
Avoid covering tostadas once assembled, as steam will soften them. Bake tortillas right before serving and keep toppings separate until assembly for the best crunch.
3. Can I use canned beans other than black beans?
Absolutely. Pinto or kidney beans work well and offer different flavors. Keep in mind that flavor adjustments might be necessary if the beans are milder.
4. What can I serve with this dish?
These tostadas pair beautifully with a crisp salad, guacamole, rice, roasted vegetables, or a tangy lime slaw. Fresh salsa or pickled jalapeños make excellent sides.
5. Can this be made ahead for meal prep?
Yes. Prepare the beans and toppings in advance, but store them separately from the tostada shells and avocado to prevent sogginess and browning. Assemble just before eating.
