Ingredients
Tostada Shells
- 4 thin corn tortillas (I use Mission’s Extra Thin Yellow Tortillas)
- Avocado oil (as needed for baking or frying)
- Salt (a pinch for seasoning shells)
Black Bean Mixture
- 1 can black beans (drained and rinsed)
- ¼ cup salsa (any variety, spicy or mild)
- ¼ – ½ tsp ground cumin
- ⅛ tsp salt (or to taste)
- 1 clove minced garlic (added in bean cooking)
- Juice of ½ lime (added in bean cooking)
Toppings
- ½ cup finely chopped romaine lettuce
- ½ cup grated sharp cheddar cheese
- ¼ cup chopped tomato
- 2 TBSP diced onion (red, white, or chopped scallions)
- 1 small jalapeño, thinly sliced
- 1-2 TBSP sour cream
- Sriracha ranch (ranch dressing mixed with sriracha), for topping (optional)
- Tortilla strips or crushed tortilla chips (optional, for extra crunch)
Instructions
- Choose Your Tostada Cooking Method: Decide whether to use premade crispy tostada shells or to make your own by baking or frying the tortillas.
- Bake Tostada Shells: Preheat the oven to 400°F. Lightly spray or brush both sides of the tortillas with avocado oil and place them in a single layer on a baking sheet lightly greased with oil. Sprinkle with a pinch of salt. Bake for 10 minutes, flipping halfway through at 5 minutes to ensure both sides become nicely crisp.
- Fry Tostada Shells: Heat about ¼ inch of avocado oil in an 8-inch cast iron skillet over medium-high heat until shimmering. Using tongs, carefully place each corn tortilla into the oil. Fry for approximately 30 seconds per side until lightly golden and crisp. Remove and drain on folded paper towels, blotting to remove excess oil. Season lightly with salt if desired.
- Prepare Black Bean Mixture: In a medium saucepan, add drained and rinsed black beans, ¼ cup salsa, minced garlic, lime juice, ground cumin, and salt. Heat over medium-high, stirring often until warmed through. Mash with a potato masher or puree with an immersion blender or regular blender to achieve your preferred consistency—from chunky to smooth.
- Assemble Tostadas: Spread the warm black bean mixture evenly over the prepared tostada shells. Top with chopped romaine lettuce, grated sharp cheddar cheese, diced tomato, diced onion, thinly sliced jalapeño, and optional tortilla strips or crushed chips for added crunch.
- Add Final Toppings: Drizzle with sour cream and sriracha ranch to taste. Alternatively, feel free to experiment with jarred salsa, hot sauce, or any preferred sauces to customize flavors.
- Serve and Enjoy: Serve immediately while the tostada shells remain crisp. For a fun meal, set up a tostada bar with various toppings allowing everyone to customize their own creations.
Notes
- You can save time by purchasing premade tostada shells, but making them fresh by baking or frying yields the crispiest results.
- Adjust the spice level by choosing spicier salsa or more jalapeños, or by omitting them for milder tastes.
- The black bean mixture can be made ahead and reheated as needed.
- Try different toppings such as avocado slices, cilantro, pickled onions, or hot sauce to vary the flavor profile.
- Use gluten-free corn tortillas to keep this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
