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See 5 recipes Download free cookbookSheet-Pan Black Bean Tostadas with Avocado Crema
Black Bean Tostadas
Oven-crisped corn tortillas hold cumin-spiced black beans, sweet corn, crunchy cabbage, radishes, tomatoes, and a smooth avocado-lime crema.
Prep Time:15 minCook Time:20 minTotal Time:35 minServings:4Difficulty:Easy
These tostadas get their crunch from the oven instead of a pot of hot oil. A light brush of olive oil helps corn tortillas turn crisp and golden on two sheet pans while the toppings come together on the stovetop.
The filling starts with onion, sweet red pepper, black beans, and corn seasoned with cumin and smoked paprika. Mashing a small portion of the beans gives the mixture enough body to sit on the tortillas without making them soggy.
Avocado crema is the cool counterpoint. Greek yogurt and lime make it bright and pourable, while cilantro keeps the flavor fresh without hiding the ripe avocado at the center of the recipe.
Set out the crisp shells and toppings separately if everyone will assemble their own. Once topped, the tostadas are best eaten right away, before the beans and crema have time to soften the tortillas.
Nutrition (per serving)
Calories:590 kcal
Protein:19 g
Carbs:84 g
Fat:23 g
Directions
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1
Heat the oven to 425°F with racks in the upper and lower thirds. Brush both sides of the tortillas with 2 tablespoons of olive oil, arrange them in a single layer on two sheet pans, and season with 1/4 teaspoon salt.
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2
Bake for 5 minutes, flip the tortillas, rotate the pans from top to bottom, and bake for 4 to 6 minutes more, until rigid, lightly browned, and crisp at the centers. Transfer to a wire rack.
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3
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high. Cook the onion and bell pepper for 5 minutes, stirring often, until softened and lightly browned; add the garlic, cumin, and smoked paprika and stir for 30 seconds.
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4
Add the black beans, corn, water, and 3/4 teaspoon salt. Simmer for 4 to 5 minutes, mashing about one-quarter of the beans with a spoon, until the liquid is absorbed and the mixture holds together.
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5
Scoop the avocado into a blender. Add the Greek yogurt, lime juice, cilantro, remaining 1/4 teaspoon salt, and 2 tablespoons water; blend until completely smooth and pourable, adding another teaspoon of water if needed.
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6
Just before serving, spoon the warm bean mixture onto the crisp tortillas. Top with cabbage, tomatoes, radishes, Cotija, avocado crema, and cilantro, and serve immediately with lime wedges.
Ingredients
- Corn Tortillas:8 6-inch
- Extra-Virgin Olive Oil, Divided:3 tablespoons
- Kosher Salt, Divided:1 1/4 teaspoons
- Small Yellow Onion, Finely Chopped:1
- Small Red Bell Pepper, Finely Chopped:1
- Garlic Cloves, Minced:2
- Ground Cumin:1 1/2 teaspoons
- Smoked Paprika:1/2 teaspoon
- Black Beans, Rinsed and Drained:2 15-ounce cans
- Corn Kernels, Fresh or Frozen:1 cup
- Water:1/3 cup
- Large Ripe Avocado, Halved and Pitted:1
- Plain Greek Yogurt:1/2 cup
- Fresh Lime Juice:3 tablespoons
- Fresh Cilantro Leaves, Plus More for Serving:1/3 cup
- Finely Shredded Green Cabbage:2 cups
- Cherry Tomatoes, Quartered:1 cup
- Radishes, Thinly Sliced:4
- Crumbled Cotija Cheese:1/2 cup
- Lime, Cut into Wedges:1
Tips & Notes
- Do not overlap the tortillas on the pans; exposed surfaces are what turn crisp.
- Keep baked tostada shells on a wire rack for up to 2 hours and assemble only when ready to eat.
- If using frozen corn, add it straight from the freezer and simmer until hot.
