Black Bean Tostadas With Roasted Veggies

A black bean tostada loaded with veggies and cheese.

Black Bean Tostadas With Roasted Veggies

These Black Bean Tostadas loaded with roasted vegetables go perfectly with homemade salsas, avocado, crema and cheese. They make an easy weeknight dinner that’s as versatile as it is delicious.

Course Lunch, Main Dish

Cuisine Mexican

Prep Time 5

Cook Time 40

Total Time 45

Servings Tostadas

Calories 258kcal

Author Ana Frias

Ingredients

For The Roasted Veggies

1 large red bell pepper halved and seeded
2 large jalapeños halved and seeded
1 large red onion cored and halved
olive oil
½ large green cabbage
Kosher salt and black pepper

For The Black Beans

1 Tablespoon olive oil (or your preferred oil)
½ large white or yellow onion chopped
2 medium garlic cloves finely chopped
2 15 oz canned black beans drained and rinsed
½ cup vegetable or chicken stock
Kosher salt & black pepper to taste
6 corn tortilla tostadas

Toppings Ideas

crumbled queso fresco
avocado slices
Mexican crema or chipotle crema
Mexican pickled onions
Your favorite Mexican salsa

Instructions

Preheat the oven to 425°F.
Place the halved peppers and red onion wedges onto a sheet pan. Drizzle with olive oil and toss to coat. Arrange the peppers and red onions cut-side down. Roast for 15-20 minutes.
1 large red bell pepper, 2 large jalapeños, 1 large red onion, olive oil
Drizzle the cabbage with a little olive oil and place on baking sheet pan. Season all the veggies with a little kosher salt and black pepper. Continue roasting the veggies for another 20 or tender and roasted. When the roasted vegetables are done, slice or chop according to preference.
½ large green cabbage, Kosher salt and black pepper
While the veggies are roasting, prepare the black beans and get the toppings ready.
Heat oil in a medium non-stick skillet over medium heat; add the onion, and garlic. Saute until tender. Add the beans to the pot, mashing with a potato masher until slightly chunky; add the stock, salt & black pepper.
Heat on low until beans are warmed through, about 10 minutes .
Assemble the tostadas by spreading a generous portion the black bean mixture onto each tostada shell. Then add another layer of the roasted veggies then top with salsa, avocado and a sprinkle of crumbled cheese. Finish off with a drizzle of Mexican crema, pickled onions, and a squeeze of lime juice.

Notes

Calories do not include toppings.

Nutrition