Name: Black Bean Tostadas with Pepper Jack and Avocado Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 2 (15-oz.) cans black beans, rinsed and drained; 1 tsp. kosher salt, or more to taste; 1/2 tsp. chili powder; 1/2 tsp. freshly ground black pepper; 1/2 tsp. ground cumin; 8 tostadas; 2 cups shredded pepper Jack cheese; Thinly sliced avocados, for serving; Hot sauce, for serving

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Introduction

Black Bean Tostadas are a quick and satisfying meal that combines creamy, spiced beans with melted pepper Jack cheese on crispy tostadas. Topped with fresh avocado and a drizzle of hot sauce, this dish offers a perfect balance of flavors and textures.

Four round tostadas with three layers on each are shown on a white marbled surface. The base layer is a crispy, golden toasted corn tortilla, topped with a melted light yellow cheese layer that spreads slightly beyond the edges. Above the cheese, there is a layer of seasoned black beans mixed with small pieces of white cheese, covering the center of each tostada. On top, there are three fresh, smooth, light green avocado slices arranged in a fan shape, with a drizzle of reddish-brown salsa adding color and texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (15-oz.) cans black beans, rinsed and drained
1 tsp. kosher salt (or more, to taste)

1/2 tsp. chili powder
1/2 tsp. freshly ground black pepper

1/2 tsp. ground cumin
8 tostadas

2 cups shredded pepper Jack cheese
Thinly sliced avocados, for serving
Hot sauce, for serving

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). In a small saucepan over medium heat, combine the black beans, salt, chili powder, black pepper, and cumin. Bring to a simmer and cook, stirring occasionally, until the beans are warmed through, about 10 minutes.
Step 2: Using a wooden spoon, smash most of the beans, leaving some whole for texture. Add a splash of water if needed to achieve a smoother consistency. Taste and adjust seasoning with more salt if needed.
Step 3: Arrange the tostadas on a large baking sheet and sprinkle each with the shredded pepper Jack cheese.

Step 4: Bake the tostadas in the oven until the cheese melts, about 5 minutes.
Step 5: Remove from the oven and top each tostada with the warm bean mixture and sliced avocado. Drizzle with hot sauce to taste and serve immediately.

Tips & Variations

For extra flavor, add a squeeze of fresh lime juice or a sprinkle of chopped cilantro over the finished tostadas.

Swap pepper Jack cheese with Oaxaca or mozzarella for a different cheese experience.
If you prefer a spicier kick, mix some diced jalapeños into the beans before warming.
To make it vegan, use a dairy-free cheese alternative or omit the cheese altogether.

Storage

Store any leftover bean mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave until warmed through. It’s best to assemble tostadas fresh, as they lose their crispness when stored assembled. Keep tostadas separate and warm them briefly in the oven before serving.

How to Serve

The image shows several small round tostadas on a white marbled surface. Each tostada has three main layers: a golden crispy tortilla base, a layer of melted white cheese mixed with black beans scattered unevenly, and on top, three slices of fresh bright green avocado placed in a fan shape. There is a light drizzle of reddish sauce over the avocado and cheese, adding small spots of color. Some black beans and bits of melted cheese are scattered on the surface around the tostadas. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried black beans completely before using. This will take longer, so plan accordingly.

What can I substitute if I don’t have tostadas?

You can use crisped corn tortillas baked in the oven until crunchy as a substitute for tostadas.