I love a good vegetarian and vegan meal at least a few days a week. They say if you make a vegetarian meal and don’t miss the meat when you eat it than you are doing everything right. I totally believe in that because when you focus on balancing the vegetables and spices in a vegetarian dish you can really harmonize and balance the taste! That makes me honestly not miss the meat at all! These black bean tostadas are one of those meals that have a lot of flavor going on without hours of work or lots of ingredients and that makes them the perfect weeknight dinner!
What you need to make black bean tostadas:
serves 4-5
- 10 corn tortillas – deep or pan fried until crisp then sprinkled with salt
- 1 tablespoon olive oil
- 1/2 cup onions – diced
- 1/2 cup bell peppers – diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- dash black pepper
- 1/4 teaspoon chili powder
- dash of cumin
- 1 cup cherry tomatoes
- 1/2 cup water
- 1 tablespoon lime juice
- 1 – 15 ounce can of black beans
- Optional Toppings:
- Salsa – for on top
- Cojita or feta cheese
- Lettuce
- Radishes
- Jalapenos
- Lime wedge
- Sour cream
- Guacamole
Instructions:
- Cook tortillas until crisp then sprinkle with a little salt and set aside.
- In a large pan, add olive oil, onions, bell peppers, garlic powder, salt, pepper, chili powder and cumin.
- Saute over medium-high heat for 3 minutes or until the vegetables start to soften.
- Add tomatoes and cook for another 2 minutes, reducing heat if it starts to burn or smoke.
- Add water and simmer for 2 minutes.
- Add lime juice and black beans and stir until tomatoes burst or can be popped with the back of a spatula and everything is mixed together.
- Remove from heat and serve on tostada with desired toppings.
Black Bean Tostadas
Quick, easy and delicious meatless dinner!
Servings: 4 people
Ingredients
- 10 corn tortillas - deep or pan fried until crisp then sprinkled with salt
- 1/2 cup onions - diced
- 1/2 cup bell peppers - diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- dash black pepper
- 1 tablespoon olive oil
- 1/4 teaspoon chili powder
- dash of cumin
- 1 cup cherry tomatoes
- 1/2 cup water
- 1 tablespoon lime juice
- 1 - 15 ounce can of black beans
- Optional Toppings:
- Salsa - for on top
- Cojita or feta cheese
- Lettuce
- Radishes
- Jalapenos
- Lime wedge
- Sour cream
- Guacamole
Instructions
- Cook tortillas until crisp then sprinkle with a little salt and set aside.
- In a large pan, add olive oil, onions, bell peppers, garlic powder, salt, pepper, chili powder and cumin.
- Saute over medium-high heat for 3 minutes or until the vegetables start to soften.
- Add tomatoes and cook for another 2 minutes, reducing heat if it starts to burn or smoke.
- Add water and simmer for 2 minutes.
- Add lime juice and black beans and stir until tomatoes burst or can be popped with the back of a spatula and everything is mixed together.
- Remove from heat and serve on tostada with desired toppings.