Name: Crispy Black Bean Tostada Bites
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1½ tablespoons garlic powder; 1 teaspoon ground cumin; Sea salt, to taste; Freshly ground black pepper, to taste; 10 6-inch corn tortillas; 2 15-oz. cans black beans, rinsed and drained; 2 tablespoons lemon juice; 1½ tablespoons onion powder; 1 green onion, thinly sliced; 2 cups finely shredded romaine lettuce; 1 medium tomato, finely chopped; 3 tablespoons fresh cilantro, finely chopped

Tostada Dish

Can I make a vegetarian or vegan tostada?

How can I prevent my tostada from becoming soggy?

Enjoy these Crispy Black Bean Tostada Bites as a light meal or a perfect party appetizer. Toasted corn tortillas topped with zesty black bean mixture and fresh veggies make this healthy, flavorful, and satisfying.

Wheat

Mediterranean

Vegetarian

Vegan

Seasonings

gram

garlic powder

ground cumin

sea salt

black pepper

Tortillas & Wraps

corn tortilla

Beans & Legumes

black beans

Juice

milliliter

lemon juice

onion powder

Fresh Vegetables

green onion

romaine lettuce

tomato

fresh cilantro

Water

Calories

Carbohydrates

Protein

Selenium

Minerals

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

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Cheesy Fiesta Tostadas

Crispy Black Bean Tostada Bites

Baking Goods

Bakery

Produce

Beverages

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Arrange 10 6-inch corn tortillas in a single layer on baking sheets.

Bake the tortillas for 20 minutes, or until crisp.

In a medium saucepan, combine the rinsed and drained black beans, 2 tablespoons lemon juice, 1½ tablespoons onion powder, 1½ tablespoons garlic powder, and 1 teaspoon ground cumin.

Add ½ cup of water to the bean mixture and cook it over medium heat for 10 minutes. If needed, add additional water, 1 tablespoon at a time, to prevent sticking.

Mash the bean mixture to reach desired consistency. Add more water, if necessary, to make it creamier. Season the bean mixture with salt and pepper.

To assemble, spread about ¼ cup of the bean mixture on each toasted corn tortilla.

Top the tostadas with 2 cups finely shredded romaine lettuce, thinly sliced green onion, 1 finely chopped medium tomato, and 3 tablespoons of finely chopped fresh cilantro.

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