Refried Black Bean Tostadas
Prep time
Cook time
Total time
Recipe type: Main, Appetizer
Cuisine: Mexican, Tex-Mex, Southwestern
Serves: 4
  • 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
  • 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
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.
  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.
Serves 4 starters/appetizers, 2 mains
Recipe by Vegangela at