This incredibly simple Mexican tostada recipe uses a flour tortilla as the base, although you can also use a corn tortilla. It's fried in just a little oil until crispy, and then topped with guacamole, black beans, and peppers. Finish it with a cabbage salad with corn, radishes and lime.
Build your tostada to your own preferences. For example swap out the black beans for refried beans, add melted cheese or a dollop of sour cream on top.
Updated July 14, 2022
Mexican food is my go-to when I need something easy and quick.
Because there are so many Mexican recipes you can make with just a handful of ingredients. For example, if you have black beans, peppers, onions, tomatoes, corn and cheese on hand, here are some dishes you can whip up:
Healthy Mexican Casserole (I add quinoa to it, but rice works just as well).
Mexican Street Corn Tart (you'll also need mayonnaise and an egg).
Mexican Stuffed Sweet Potato (you'll also need a sweet potato, obviously, lol).
What is a tostada?
Think of a tostada as an open face taco. The shell is typically crispy, and sometimes can be served in a bowl-like shell. The ingredients, however, are the same as a taco.
A tortilla used for a taco can be either flour or corn, but a tostada traditionally uses a corn tortilla.
- Baby bell sweet peppers - if your market doesn't carry them, just use regular sized bell peppers. Mix up the colors to make the tostadas more festive.
- Black beans - either cooked from dried or canned.
- Pickled jalapeño slices
- Flour tortillas
Cabbage Salad Ingredients
- Red cabbage - or green cabbage.
- Corn - fresh is best for this, but you can use frozen and thaw it.
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Step 1 (10 minutes)
Sauté. Prep and sauté the scallions and peppers. Stir in the black beans and liquid, and simmer until the liquid has been absorbed. Stir in the pickled jalapeños. Cool to room temperature.
Step 2 (1 minutes)
Fry the tortilla. Crisp up the tortilla using a slick of oil. Cool to room temperature.
Step 3 (1 minute)
Mash. Mash the avocado, lime and salt together. Spread on the tortilla.
Step 4 (2 minutes)
Layer. Heap the sautéed veggies on top.
Step 5 (5 minutes)
Make the salad. Combine all the ingredients for the salad and pile it on top of the tostada.
Step 6 (1 minute)
Serve. Serve with a flourish of roasted pumpkin seeds (pepitas) and cojita cheese.
For the Meat Eaters at the Table
Add anything you would to a taco. Shredded pork, chicken or steak strips, shrimp or salmon.
Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Vegetarian Recipes, 2) Vegetarian Meal Plans, and 3) Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle and you'll also get my 5 SECRETS TO FUSS-FREE VEGETARIAN DINNERS
Black Bean and Avocado Tostadas with Cabbage Salad
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the peppers and scallions until softened. Stir in the black beans and liquid, and simmer until most of the liquid has been absorbed - about 5 - 6 minutes. Stir in the jalapeño slices and remove from the heat.
- Brush the remaining olive oil on a couple of flour tortillas. Warm up a skillet over medium-low heat and add a tortilla. Cook for about 30 seconds, flip and cook another 30 seconds. Repeat with the other tortilla(s). They should be slightly crispy.
- Peel, cube and smash the guacamole, lime juice and salt in a small bowl. Spread on the tortillas.
- Combine the cabbage, corn, and radishes in a medium bowl. Whisk together the lime juice, oil, honey, salt and pepper in a small bowl. Pour over the salad and toss with your hands until evenly coated.
- Top the tortillas with a layer of black beans, then salad. Finish with a flourish of pepitas and cojita cheese before serving.