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    Home » Most Recent

    Spicy Black Bean and Guacamole Tostadas

    September 4, 2017 By Patrick 6 Comments

    591 shares
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    These Black Bean and Guacamole Tostadas are the perfect example of Mexican cuisine's generous reward-to-effort ratio.  You get so much in return here for doing so little work.

    And not only that, you'll probably have black bean puree leftovers, which means for the next few days you can whip up killer insta-meals whenever you get the craving.

    Serious reward to effort ratio in these tostadas! We're crisping a corn tortilla and loading it up with spicy black bean puree and a refreshing guacamole. So good! mexicanplease.com

    Black Bean and Guacamole Tostadas Recipe

    Yes, we're using some homemade corn tortillas made from fresh masa.  And yes, when you crisp them up in some oil they are gamechanging.

    But they aren't the main attraction here.  You can use any corn tortilla and still get a meal that will easily put your local taco joints out of business.

    Why?  Because the black bean puree has so much flavor it will instantly have you dreaming up other ways to use it.   It's the same delight we use in our Spicy Black Bean Nachos and it's worth getting familiar with it.

    Start by cooking 1/2 an onion and 2 garlic cloves over medium heat.  All of this will be going in the blender eventually so you can chop roughly.

    Serious reward to effort ratio here! We're crisping a corn tortilla and loading it up with spicy black bean puree and a refreshing guacamole. So good! mexicanplease.com

    After the onion softens up (5 minutes or so) add:

    1 can black beans (drained and rinsed)
    2 chipotles in adobo
    1 tablespoon adobo sauce
    1/2 teaspoon cumin
    1/2 teaspoon salt
    freshly cracked black pepper
    splash of water

    Serious reward to effort ratio here! We're crisping a corn tortilla and loading it up with spicy black bean puree and a refreshing guacamole. So good! mexicanplease.com

    Let this simmer for 5 minutes or so and then combine it well in a blender or food processor.

    And now the important part:  take a taste!  The amount of sodium in canned beans varies widely, so if you feel you need another pinch of salt then now is the time to add it.  It's surprising how much the flavor of this puree can change just by getting the salt level to your liking.

    It's tough to beat the combo of warm tortilla chips, melted cheese, and spicy black beans. In other words, NACHOS!! These beans have some kick built into them from chipotles in adobo and they are beyond delicious. mexicanplease.com

    Tastes good eh?  But don't eat it all yet!  You've still got some guacamole to make.

    Using the proportions in this pic is the fastest way to whip up some Guac.

    The Only Guacamole Recipe You'll Ever Need mexicanplease.com

    I'll put instructions for the Guac in the recipe box below, but basically you are finely chopping a few tablespoons of onion, smooshing it with the back of a fork, and adding it to the avocado, lime, and salt.  Super fast and super rewarding.  Noticing a theme here?

    Technically, a tostada is a fully crisped up corn tortilla.  But we are cheating here a bit to make it a lighter meal, and faster 🙂

    So instead of submerging the tortilla in oil, we are simply adding a thin sheen of oil to the pan, probably 1/4 teaspoon or so to start with.  This is enough to make the tortilla crispy 'enough' and it still gives you that recognizable flavor of fried corn.  You might need to replenish the oil as you continue to cook the tostadas, but start small as it's surprising how little oil you need to give it that familiar crunch.  Or you can use this baked tostada shell recipe if you want. 

    saute bean puree and cheese for tostadas

    Adding a little weight will help the tortilla crisp up, so I usually cook them with a layer of the bean puree and plenty of cheese.  It'll need 1-2 minutes depending on your skillet.  When you've got some heavy brown spots forming on the underside then it's chowtime.

    Serious reward to effort ratio in these tostadas! We're crisping a corn tortilla and loading it up with spicy black bean puree and a refreshing guacamole. So good! mexicanplease.com

    Top with guacamole, cilantro, and of course a few drops of hot sauce.  For me, that means Valentina.

    Tomatoes, onion, Cotija and Crema are all worthy options to help create your own personal tostada delight.

    Serious reward to effort ratio in these tostadas! We're crisping a corn tortilla and loading it up with spicy black bean puree and a refreshing guacamole. So good! mexicanplease.com

    These are best eaten within moments of coming off the skillet, so don't let them cool off too much before chowing down!

    And in addition to this satiating meal, your fridge now has some otherworldly black bean puree officially on standby.   That is a gamechanger 🙂

    Buen Provecho.

    Serious reward to effort ratio here! We're crisping a corn tortilla and loading it up with spicy black bean puree and a refreshing guacamole. So good! mexicanplease.com

    Spicy Black Bean and Guacamole Tostadas

    Serious reward to effort ratio in these tostadas! We're crisping a corn tortilla and loading it up with spicy black bean puree and a refreshing guacamole. 
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories: 658kcal
    Author: Mexican Please

    Ingredients

    • 6-8 corn tortillas
    • 1/2 cup cheese
    • cilantro (for garnish)
    • oil
    • hot sauce

    For the Black Bean Puree:

    • 1 can black beans
    • 1/2 onion
    • 2 garlic cloves
    • 2 chipotles in adobo
    • 1 tablespoon adobo sauce
    • 1/2 teaspoon cumin
    • 1/2 teaspoon salt
    • freshly cracked black pepper
    • splash of water

    For the Guacamole:

    • 1 avocado
    • 1 lime
    • 2-3 tablespoons finely chopped onion
    • 1/4 teaspoon salt (plus more to taste)

    Instructions

    • For the black bean puree, roughly chop 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.
    • Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and a splash of water. Simmer for a few minutes until heated through.
    • Combine the bean mixture in a blender or food processor. Salt to taste (I added another pinch to this batch).
    • For the Guacamole, finely chop 2-3 tablespoons of onion.  Use the back of a fork to smoosh the onion until it turns translucent.  Add onion to a bowl along with the avocado flesh, 1/4 teaspoon of salt, and the juice of a half lime.  Mush and mix well.  Taste for salt level and keep adding tiny dashes of salt (and lime) until it tastes right to you. 
    • Add a thin sheen of oil to a skillet over medium heat.  Add a layer of beans and cheese to each tortilla and cook them in the skillet for 1-2  minutes or until they have brown spots on the underside.
    • Top with guacamole, cilantro, hot sauce, and any other toppings you want.  Serve immediately. 

    Notes

    I like to use as little oil as possible so sometimes it can be easiest to add a small drop of oil to the skillet and then rub the tortilla in the oil before adding the beans and cheese.  
    Alternatively, you could bake your own tostada shells. 
     
     
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    You can also use the black bean puree in these tortilla pockets.

    Two crispy corn tortillas surround a pocket full of spicy black beans and mozzarella cheese. Be sure to use a bit of oil when cooking them, this will help them crisp up. mexicanplease.com

    Or consider making these tostadas with our Black Bean and Corn Salsa.

    This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps! I think it tastes best when the lime flavor is at the forefront so feel to add another squeeze! mexicanplease.com

    Still hungry?!

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    Reader Interactions

    Comments

    1. Bob

      January 10, 2021 at 11:16 am

      5 stars
      This website is the best for Mexican food. The black bean spread alone on this recipe is amazing.

      Reply
      • Patrick

        January 14, 2021 at 2:00 pm

        Thanks Bob!

        Reply
    2. Karen Salem

      January 03, 2020 at 1:18 pm

      5 stars
      Excellent! I finally filled my craving without going out to eat! I made some changes to fit our health needs but gave up nothing in flavor. I “fried” the onion and garlic in vegetable broth to stat. Then I added only a 1/2 tsp of adobo sauce into the beans. Otherwise it is this recipe and it’s very, very delicious!

      Reply
      • Patrick

        January 06, 2020 at 3:13 pm

        Hey thanks much for letting me know Karen! So glad you found this recipe. Cheers.

        Reply
    3. irma salas

      November 29, 2019 at 1:11 pm

      what kind of cheese do you use?

      Reply
      • Patrick

        November 29, 2019 at 3:18 pm

        Hi Irma! You can use any melting cheese for these tostadas -- lately for me that means Jack cheese. Cheers.

        Reply

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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