Black Bean Corn Tostada

Name: Black Bean Corn Tostada
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 corn tortillas; 1 tbsp butter or oil, for greasing the sheet pan; 2 cups cooked black beans; (canned or soaked overnight and pressure cooked); ½ tsp cumin powder; ½ tsp chili powder or chili flakes; to taste Salt; to taste Black pepper

Global Food & Fusion

Protein: Black Beans
Complete the plate: A full plate on its own
Serves: 2
Hands-on · total: 10 min · 25 min (est.)
Walk-away: No

Plan ahead: soak black beans overnight. Canned works too - rinse and skip the soak.

From my
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Worth knowing

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.

Day 2 plan

Batch-prep the filling/components, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.

Black Beansmedium effortweeknight-friendly

- Cook this meal

Ingredients & method

Prep

10 mins

Cook

15 mins

Total

25 mins

Serves

scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted

Ingredients

Tostada Base

16corn tortillas2 tbspbutter or oil, for greasing the sheet pan

Black Bean Mixture

4 cupscooked black beans

(canned or soaked overnight and pressure cooked)

1 tspcumin powder1 tspchili powder or chili flakesto tasteSaltto tasteBlack pepper

Instructions

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.

Worth knowing

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.

Day 2 plan

Batch-prep the filling/components, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.

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