Bean Tostadas
These Bean Tostadas take just 20 minutes to make, are loaded with sautéed peppers and mashed black beans, and are perfect for Meatless Mondays or DIY dinners.
Nutrition Facts
Ingredients
Instructions
Heat half the olive oil over medium-high heat in a skillet. Add the peppers and onions. Cook for 7-9 minutes until tender-crisp. If the peppers and onions are cooking too quickly, add a couple of tablespoons of water. Remove and set aside.
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Continue Reading at Slenderkitchen →Frequently Asked Questions
Q: Can I swap the black beans for other beans?
A: Of course! Swapping out the black beans for pinto or refried beans is actually one of my favorite ways to play around with this vegan tostada recipe. You can even season your beans with chili powder or cumin to make them extra flavorful.
Q: Should I use corn or flour tortillas?
A: It's corn all the way for me! They're more sturdy than their flour counterparts, can handle more toppings, and are naturally gluten-free. Plus, the flavor is way better in my opinion.
Q: How do I reheat leftover bean tostadas?
A: To reheat leftover bean tostadas, place them in a 350°F oven or toaster oven for about 5–8 minutes until the shells are crisp and the beans are warmed through. If they've already been assembled with toppings, it's best to scrape off cold items like avocado or sour cream before reheating and add them back on after. Avoid the microwave if you want to keep the tostada shell from getting soggy.
Q: What's the best way to mash the beans?
A: A potato masher gives you a hearty, chunky texture. If you like them smoother, use the back of a spoon or a food processor for a quick blitz.
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