From the recipe box
Black Bean Corn Tostada
Thai and Southeast Asian plates, grain bowls, and cross-cultural recipes from the wider kitchen.
- Meal format
- Global Food & Fusion
- Base
- Tortilla
Corn, Lettuce, Onion, Bell pepper, Sweet potato, Zucchini, Leftover enchilada or burrito bowl vegetables
From my kitchenCook this meal
Ingredients & method
- Prep
- 10 mins
- Cook
- 15 mins
- Total
- 25 mins
- Serves
- 4
Tostada Base
- 8corn tortillas
- 1 tablespoonbutter or oil, for greasing the sheet pan
Black Bean Mixture
- 2 cupscooked black beans
- —(canned or soaked overnight and pressure cooked)
- ½ teaspooncumin powder
- ½ teaspoonchili powder or chili flakes
- to tasteSalt
- to tasteBlack pepper
Notes & Tips
- This is a great leftover transformation recipe after making enchiladas, burrito bowls, or taco fillings.
- The black bean layer creates a hearty base while the tortilla becomes crispy like a traditional tostada shell.
- Add toppings only after baking so fresh ingredients like lettuce and cilantro keep their crunch.
- Frozen corn works beautifully because it warms through in the oven and adds a sweet contrast to the savory beans.
- This recipe is flexible — use whatever leftover vegetables, sauces, or toppings you already have.
Step by step
Method
- 01
Prepare the black bean mixture by lightly mashing cooked black beans. Add cumin powder, chili powder, salt, and pepper. Mix well.
- 02
Butter or lightly grease a sheet pan.
- 03
Place the corn tortillas on the sheet pan.
- 04
Spread a layer of the black bean mixture evenly over each tortilla.
- 05
Add enchilada sauce over the black beans.
- 06
Top with corn kernels and optional cheese.
- 07
Bake at 350°F for about 10 minutes, until the tortillas become crisp and the toppings are heated through.
- 08
Remove from the oven and allow the tostadas to cool slightly.
- 09
Top with shredded lettuce and drizzle with extra sauce, guacamole, or salsa.
- 10
Serve immediately and enjoy.
