Bean Tostadas

If you're after a fast, budget-friendly, and satisfying meal, these Crispy Bean Tostadas deliver. Corn tortillas are baked until crisp, then topped with creamy black beans simmered in salsa and loaded with sautéed peppers and onions.

This Mexican-inspired recipe is a go-to in our house for Meatless Mondays and busy weeknights. They're easy to prep and even easier to pile high with whatever toppings you’ve got!

Black bean lovers also won't want to miss these Easy Black Bean Tacos and Black Bean Bowls.

Before You Get Started

Here are some quick tips to make this recipe even easier:

• Warm tip: Get those beans well-seasoned and mashed to a creamy consistency. That's the heart of the dish. And don't skip crisping the tortillas in the oven. It only takes a few minutes, and it's what makes these tostadas hold up to all those toppings.
• Beans. I've used canned black beans for the sake of convenience, but you can also cook your own using my slow cooker black beans recipe. Any canned or homemade beans will work. If you're using canned beans, make sure that they're drained and rinsed.
• Tortillas. I always use my fool-proof homemade tostada shell recipe to whip up my own shells from corn tortillas. They're way lighter than fried tostada shells, but with the same delicious crunch and flavor.
• Make-ahead option: The beans keep well in the fridge for up to 4 days. Reheat them with a splash of broth or water to loosen before serving.

How to Make Bean Tostadas

Here's how to make crispy bean tostadas step-by-step:

1. Sauté the Veggies

Cook sliced peppers and onions in olive oil until soft but still vibrant. Set aside.

2. Cook the Beans

In the same skillet, combine beans, salsa, water, and seasoning. Let simmer and mash slightly until creamy.

3. Crisp the Tortillas

Bake corn tortillas at 400°F for a few minutes on each side until golden and crisp.

Air fryer option: Air fry tortillas at 400°F for 3–4 minutes per side until crisp, then build your tostadas the same way.

4. Assemble the Tostadas

Spread warm beans over each crispy tortilla. Top with peppers and onions, then add your favorite toppings like avocado, cilantro, jalapeños, or queso fresco.

Best Tostada Topping Ideas

While the beans are the undisputed stars of these tostadas, we can't forget about the toppings! And there are a lot of options to work with here. You could load it up with my Creamy Avocado Salsa Verde, guacamole, or any other sauce that you love. Here are some more of the best tostada topping ideas:

• Queso fresco or shredded cheddar cheese
• Iceberg lettuce or shredded cabbage
• Sliced avocado
• Shredded carrots
• Sliced radish
• Cherry tomatoes
• Sour cream or Greek yogurt

Delicious Tostada Combinations to Try

This is the fun part! Here are some of my favorite tostada combinations to try:

• Tangy twist. This combination is incredibly easy but tastes so good! Just mash your black beans to help them act as a binder, add some shredded cheese and creamy chipotle sauce, then top off with some pickled red onions, jalapeños, and plenty of fresh cilantro. Make sure that your beans are warm so they'll melt down the cheese for a gooey, cohesive mixture.
• Extra protein. If you're feeling particularly hungry, then add some extra protein with leftover cooked meat. It's super filling, and I don't think I've ever managed to finish more than two. Try using leftover shredded chicken or steak.
• Mexican pizza. Pizza meets tostada to create one of our all-time favorite indulgences. First, you'll need to create a base using mashed beans, low-fat sour cream, and a mix of your favorite spices. Spread it on a tostada shell, sprinkle on some cheese, and top it off with some onions, black olives, tomatoes, and cilantro.
• Add more veggies: I love adding some mushrooms to these tostadas for even more flavor and texture.

Storing Bean Tostadas

Whether you're prepping ahead of time or just storing leftovers, I suggest storing each component of this dish separately in different airtight containers. That way, you'll be able to keep your tostadas from getting soggy. The beans can last for up to 3-5 days in the fridge, while the cooked veggies should be good for up to 2 days. The shells can stay fresh at room temperature for up to 2-3 days.