Black Bean and Avocado Tostadas

I started making black bean and avocado tostadas on weeknights when I needed something quick but filling.

You get the crunch from the tostada shell and the creaminess of avocado.

The seasoned black beans bring rich flavor in every bite.

You don’t need fancy ingredients or a lot of time.

A can of black beans, a ripe avocado, and a few toppings are enough.

I like adding tomatoes, onions, or cheese if I have them.

You can always adjust the flavors—try lime, cilantro, or a drizzle of hot sauce.

Whether you want a quick dinner or a light lunch, these tostadas work.

You’ll see how to make them step by step, plus some ingredient swaps and tips to keep them crisp.

Why You Will Love Black Bean and Avocado Tostadas

You’ll enjoy how easy these black bean and avocado tostadas are to prepare.

They use pantry staples and fresh avocado, so nothing fancy is needed.

With just a few steps, you get a meal that feels fresh and filling.

They fit perfectly into a weeknight dinner.

Bake the tostada shells while the beans cook to save time.

You can even prep the toppings earlier in the day.

These tostadas are vegetarian by nature.

Skip the cheese or use plant-based cheese for vegan tostadas.

I love how easy it is to customize.

Try shredded lettuce, salsa, or hot sauce.

You can even top them with a fried egg for breakfast.

Here are a few reasons they stand out:

• Quick: Ready in about 30 minutes.
• Flexible: Easy to adjust toppings.
• Balanced: Crunchy, creamy, and fresh.
• Light yet filling: One or two tostadas make a satisfying meal.

How To Make Black Bean and Avocado Tostadas

You can make a great tostada at home with simple ingredients.

The key is crisp tortillas, seasoned beans, and fresh toppings.

Ingredients

You’ll need corn tortillas or ready-made tostada shells.

Use black beans—canned or refried—and season with garlic, cumin, or chili powder.

Keep a couple of ripe avocados for mashing or cubing.

Add lime juice, kosher salt, and black pepper for brightness.

Fresh toppings like red onion, cherry tomatoes, radishes, and cilantro give crunch and color.

Sliced jalapeños add a bit of heat.

Optional extras: scallions, crema, or queso fresco.

Charred corn kernels are a nice touch.

A drizzle of olive oil or a splash of vegetable broth helps with bean texture.

Instruments

You don’t need special equipment, but a few tools help.

A baking sheet works for baking tortillas.

A skillet or saucepan is good for warming beans.

Use a sharp knife and cutting board for slicing veggies.

A fork or masher helps with avocado.

Mixing bowls are useful for beans and veggies.

Keep a spoon or spatula for spreading beans.

A pastry brush helps if you want extra crisp tortillas.

Paper towels are handy for blotting fried tortillas.

Step-By-Step Instruction

Start by crisping your tortillas.

Brush both sides with oil, then bake at 400°F for 10 minutes, flipping halfway.

You can also fry them in a shallow layer of oil.

While tortillas cook, warm your black beans in a skillet.

Add garlic, cumin, and a splash of broth.

Mash them with a fork until creamy but still textured.

Season with salt, pepper, and chili powder.

Cut your avocados into cubes or mash them with lime and salt.

Slice onions, jalapeños, tomatoes, and radishes thin.

If using corn, char it in a dry skillet.

Spread beans on each tostada shell.

Add avocado, then pile on your fresh toppings.

Sprinkle with cilantro, scallions, or queso fresco.

Serve right away while the shells stay crisp.

Tips & Tricks

I’ve made these black bean and avocado tostadas a lot and picked up a few tricks.

You don’t need fancy tools, just a little planning.

• Crisping the tortillas: Spray or brush with oil on both sides. Flip halfway so they brown evenly.
• Soften the onions: Soak slices in cold water for 20 minutes, then pat dry.
• Smash before layering: Always mash beans and avocado in bowls first.

I like to prep toppings ahead of time.

Chop cilantro, slice tomatoes, and crumble cheese before baking tortillas.

• Customize your toppings: Skip tomatoes if you don’t like them. Swap in roasted corn or grilled peppers.
• Add a squeeze of lime: A little citrus at the end brightens everything.
• Serve right away: The shells soften fast once layered, so build them just before eating.

With these steps, the black bean and avocado tostadas hold together better and taste fresher.

Ingredient Substitute

Sometimes you don’t have every ingredient, but that’s okay.

You can still make tasty tostadas with a few swaps.

If you don’t have black beans, use refried beans or pinto beans.

For the creamy topping, swap sour cream with plain yogurt or non-dairy yogurt.

Drizzle crema if you want a traditional touch.

Cheese adds flavor, but you can use queso fresco, cotija, or a Mexican blend.

If you can’t find tostada shells, bake corn tortillas until crisp.

A flour tortilla works for a softer base, but it won’t be crunchy.

I like keeping these swaps in mind when I want tostadas fast.

What To Serve With Black Bean and Avocado Tostadas

When you serve tostadas, keep a few sides and toppings nearby.

They make the meal feel fresh and let everyone customize.

Start with pico de gallo.

It’s a mix of tomatoes, onion, cilantro, and lime.

A bowl of extra guacamole never goes to waste.

Some people like a thick layer on their tostada.

Others enjoy scooping it up with tortilla chips.

Keep lime wedges on the table.

A quick squeeze sharpens the flavors.

For heat, set out hot sauce or pickled jalapeños.

Both add a kick, and guests can choose the spice level.

I like to slice fresh radishes and colorful peppers.

They add crunch and a touch of sweetness.

Here are a few easy add-ons you can serve:

• Crisp tortilla chips with salsa
• A simple green salad with citrus dressing
• Roasted corn or grilled vegetables

These touches help build a full meal without much extra work.

How To Store Black Bean and Avocado Tostadas

Tostadas don’t stay crisp once topped, I’ve learned that.

If you want to keep them fresh, store each part separately.

Keep the tostada shells in an airtight container at room temp.

They stay crunchy for 2–3 days if you let them cool before sealing.

The black bean mixture goes in the fridge for up to 4 days.

Reheat it on the stove or microwave with a splash of broth.

For avocado, slice or mash it right before eating.

If you prep it early, cover with lime juice and plastic wrap.

The fresh toppings like tomatoes, onions, and cilantro can be stored together in the fridge for 1–2 days.

When you’re ready to eat, just layer beans, avocado, and toppings onto the shells.

Your tostadas stay crisp and fresh instead of soggy.

Nutritional Value

When you make black bean and avocado tostadas, you get protein, fiber, and healthy fats. Each serving usually runs around 600 calories, but toppings and size can change that.

The beans give steady energy with complex carbs. You also get plant-based protein from them.

Avocado adds a creamy texture and bumps up the fat content. Most of that fat is the heart-healthy unsaturated kind.

Here’s a quick look at one tostada’s nutrition:

• Calories: about 600
• Protein: 15–17 g
• Carbohydrates: around 60–65 g
• Fat: about 30–34 g (mostly unsaturated)
• Saturated Fat: usually under 8 g
• Trans Fat: almost none if you bake or lightly fry shells

You get important minerals too. Black beans give you iron and magnesium. Avocado brings in potassium for your muscles and heart.

If you add cheese, you get calcium but also some extra sodium and cholesterol.

Just a heads-up:

• Sodium can get high if you use canned beans or packaged shells. Rinse beans and try low-sodium options.
• Cholesterol comes from animal toppings like cheese or sour cream. You can keep it low by skipping dairy.