Refried Black Bean Tostadas

I love the colors and flavors of Mexican food. On their own, avocado and cilantro are probably two of my favorite things, but add beans, tomatoes, cumin, and a bit of spice and well… that’s the start of some of my favorite meals!

Refried Black Bean Tostadas - Vegan & Gluten-Free

Refried beans are so easy to make and they can be used in so many ways. So even if you don’t have tostadas on hand, try making them and finding creative uses for them.

Other uses for these refried beans:

  • In hard or soft tacos or fajitas
  • As a delicious taco salad filling
  • Served on some Mexican quinoa or rice
  • In mini Tostitos cups, topped with guacamole and salsa, for fun and easy appetizers

Refried Black Bean Tostadas - Vegan & Gluten-Free

This recipe is versatile, so just use what you have on-hand…

Refried Black Bean Tostadas - Vegan & Gluten-Free

Refried Black Bean Tostadas - Vegan & Gluten-Free

Refried Black Bean Tostadas - Vegan & Gluten-Free

I topped my tostadas with:

  • shredded kale
  • diced avocado and cucumber
  • salsa (I didn’t have any store-bought stuff on hand so I quickly mixed some quartered grape tomatoes, cilantro, lime juice and cumin)
  • cilantro (fresh coriander)
  • Sriracha sauce
  • pepitas

Refried Black Bean Tostadas - Vegan & Gluten-Free

Refried Black Bean Tostadas - Vegan & Gluten-Free Refried Black Bean Tostadas - Vegan & Gluten-Free
Refried Black Bean Tostadas - Vegan & Gluten-Free Refried Black Bean Tostadas - Vegan & Gluten-Free

Refried Black Bean Tostadas - Vegan & Gluten-Free

You can certainly fry the tostadas in some oil before topping them, but I’ve kept this really healthy and easy by just toasting up in the oven instead.

Refried Black Bean Tostadas - Vegan & Gluten-Free

Refried Black Bean Tostadas - Vegan & Gluten-Free

Refried Black Bean Tostadas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main, Appetizer
Cuisine: Mexican, Tex-Mex, Southwestern
Serves: 4
Ingredients
  • 2 tbsp olive oil
  • ½ large onion, diced
  • 1 clove garlic, minced
  • ½ tsp chili powder
  • ½ tsp cumin powder
  • 1 can black beans, drained
  • ¼ cup water
Tostadas
  • 4 Tostadas
  • 1 tbsp olive oil
Topping Options
  • Shredded lettuce greens (kale works wonderfully!)
  • Salsa
  • Vegan sour cream
  • Vegan shredded cheese
  • Diced avocado
  • Diced cucumber
  • Cilantro (fresh coriander)
  • Pepitas
  • Hot sauce
Instructions
Refried Black Beans
  1. Heat oil in large frying pan over medium-high heat. Add onions and garlic, and saute until translucent, about 3 minutes.
  2. Stir in chili powder and cumin powder, and cook for 1 minute.
  3. Add the black beans and water, and cook until beans are tender, about 4 minutes. Use a large fork or potato masher to roughly mash the beans. Cook for another minute.
Tostadas
  1. Preheat oven to 400F. Brush the tostadas lightly with the oil and place on a cookie sheet. Bake for 5 minutes, then turn tostadas, and bake for 3-6 minutes longer until the tostadas are crisp and light brown.
  2. Divide and spread the refried bean mixture onto the 4 tostadas, add toppings, and serve with hot sauce, if desired.
Notes
Serves 4 starters/appetizers, 2 mains

Refried Black Bean Tostadas - Vegan & Gluten-Free

Refried Black Bean Tostadas - Vegan & Gluten-Free

Refried Bean Tostadas - Vegan & Gluten-Free

21 Comments

  1. I love this, you basically described my go to easy meal! Sometimes I add some spinach leaves or cut up kale for more greens. Cumin and cilantro – is there anything better?

    Reply
    • vegangela says:

      Totally! I agree, it’s easy, comfort food at it’s finest :)

      Reply
  2. omnomnomonomonom is all i can say!!!! x

    Reply
    • vegangela says:

      He he… thanks Rika!

      Reply
  3. that dish looks so colourful and summery – love it!

    Reply
    • vegangela says:

      Thanks Johanna!!

      Reply
  4. Zilia says:

    I just found your blog and I love it! I was looking for a vegan mex recipe to make for friends tomorrow night and BINGO! This looks absolutely delicioso :-)
    Thanks for a great food blog!

    Reply
    • vegangela says:

      Thanks so much for the kind words. Did you end up making this recipe? If so, I hope everyone enjoyed it :)

      Reply
  5. Joey says:

    With you all the way – the beautiful colours of Mexican food just makes me happy before I’ve even got around to taking the first bite. I love beans in all their forms, but refried beans are some of my favourite!

    Reply
    • vegangela says:

      Me too! It’s all about the colors! Thanks for writing :)

      Reply
  6. M&M says:

    So simple but so tasty and good! Thanks! :)
    You’re very talented!

    Reply
  7. jewelgrl says:

    Thank you…I am a baby vegan super sleuthing for new recipes…this one sounds divine! :-)

    Reply
    • vegangela says:

      Thanks! Let me know if you try it :)

      Reply
  8. Mexican food is one of my favourites too and this looks delicious! I finally found a store nearby that sells canned black beans (who knew it could be so hard!) so I have been on a Mexican high recently. I think these will be my next Mexican meal!

    Reply
    • vegangela says:

      Yay for finding canned black beans! I don’t know why they’re so difficult to find in Australia. We should start an import business! Please let me know if you tried this recipe and what you thought of it :)

      Reply
  9. These look amazing! I’ve made similar tostadas topped with roasted red peppers, chili corn, and spinach. I really enjoy your blog, Angela. It is a bookmarked staple in my weekly cooking. Cheers!

    Reply
    • vegangela says:

      Yum! I love roasted red peppers! Thanks so much for the kind words, Alicia. Glad you’re finding my recipes useful :)

      Reply
  10. Cinnamon girl says:

    Hi Angela,

    I’m hungry already. your blog is on my favs list. I visit here once in a while for ideas when i’m in confusion what to make(which happens almost every day) I just love the way you have it going here. Do you have any suggestions on Edamame salad? I’m craving for Edamame these days.

    Reply
    • vegangela says:

      Thanks for the kind words! I’ll work on an Edamame salad for you… stay tuned :)

      Reply
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