Crispy tostadas layered with seasoned black beans and topped with a fresh, zesty Mexican corn salsa — perfect for a quick vegetarian meal.
⏱ 25 Minutes
🌮 Mexican
🌱 Vegetarian
Why You’ll Love These Tostadas
- Crispy, crunchy texture in every bite
- Fresh corn salsa with lime and cilantro
- Protein-packed vegetarian dinner
- Customizable with your favorite toppings
Ingredients
- 8 tostada shells
- 2 cups cooked black beans (drained)
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1½ cups corn kernels (fresh or grilled)
- ¼ cup red onion, finely chopped
- ¼ cup chopped cilantro
- Juice of 1 lime
- ½ cup crumbled queso fresco or feta
How to Make Black Bean Tostadas
- Warm black beans in a pan with cumin, paprika, salt, and pepper.
- In a bowl, mix corn, red onion, cilantro, lime juice, and salt.
- Place tostada shells on a plate and spread seasoned beans evenly.
- Spoon corn salsa generously over the beans.
- Finish with queso fresco and optional avocado or hot sauce.
🌶 Tip: Add chipotle sauce or jalapeños for extra heat.
