Black Bean Tostadas with Mexican Corn Salsa

Crispy tortillas are topped with delicious refried black beans, shredded lettuce and a tangy Mexican corn salsa! They’re easy, full of flavor and perfect for a quick weeknight meal!

Easy homemade black bean tostadas topped with shredded lettuce and mexican corn salsa! They're quick, easy and so much fun to make!

Next to tacos, tostadas are definitely one of my favorite meals – espeically during a busy week. And these black bean tostadas with mexican corn salsa are perfect if you’re looking for a meatless option! The tortillas are perfectly cripsed up in the oven, the black beans are loaded with Mexican herbs and spices giving it the best flavor and the corn salsa…oh the corn salsa… Let’s just say I could easily down an entire bowl full of it and still go back for more! Needless to say, these tostadas have become a family favorite at our house and are such a fun way to add some variety to your taco night!

Black bean tostadas are always a great option for a quick weeknight meal! All fo your ingredients can easily be prepped beforehand allowing dinner to come together in no time!

How to make homemade tostada shells

I love making my own tostada shells! Not only are they incredibly easy to make but they’re also better for you and come out perfect every single time too!

  • Corn tortillas
  • Avocado oil (or regular olive oil)
  • Salt (optional)
  1. Preheat your oven to 375 degrees and line a large baking sheet with parchment paper.
  2. Then spread your tortillas on the sheet and spray or rub both sides with your oil. (I persomally like using avocado oil spray.) Sprinkle some salt over top (if using) and bake for 12-16 minutes.

*Every oven is different so your tortillas might need more or less time depending. I would start checking them around 10 minutes and adjust the time from there. You also might need to turn your oven down to 350 degrees if they’re starting to burn.

A healthier tostada recipe made with simple ingredients and so much flavor! They're the perfect way to spice up for taco night!

How to make the best refried black beans

Look out canned refried beans – there’s a new favorite in town! This easy homemade takes just minutes to make and is so much better you too! It’s made with simple everyday ingredients and packs a punch of flavor!

  • 2 15oz. cans black beans, drained & rinsed
  • 2 limes, juiced
  • ½ tsp garlic powder
  • 2 Tbsp cilantro
  • ½ tsp chili powder
  • ½ tsp salt
  • Water (enough to thin out your beans)
  1. Add your black beans, lime juice, cilantro, garlic powder, chili powder and salt to a sauce pan and heat it over medium heat. Begin mashing your ingredients together as they warm up. Then stir in your water until you reach your desired consistency. (You might need to adjust the salt & pepper after adding your water so make sure to taste as you go.)

Short on time? You can also use your favorite canned refried black beans to make these black bean tostadas too! Just top them with your corn salsa and you’ve got a tasty dinner in a matter of minutes!

Black bean tostadas are always a great option for a quick weeknight meal! All fo your ingredients can easily be prepped beforehand allowing dinner to come together in no time!

How to make Mexican corn salsa

  • 3 ears of corn (about 3 cups)
  • ⅓ of a red onion, chopped
  • 3 Tbsp cilantro, chopped
  • ¼ cup cotija cheese, crumbled
  • 3-4 fresh limes, juiced
  • Salt & pepper, to taste
  1. Bring a large pot of water to a boil on the stove and remove the husks from your corn. Once boiling, add your corn cobs to the water and boil for 1-2 minutes. (The kernels should be plump and turn bright yellow.) Then remove the corn and discard the water. Allow the corn to cool completely before cutting off the kernels. Then add the corn kernels and the rest of your salsa ingredients to a bowl, mix and keep chillled in the fridge.
Gluten free and better for you too! This healthier black bean tostada recipe will become a family favorite in no time!

Can I make anything in advance?

Absolutely! That’s the beauty about this recipe because almost everything can easily be prepped beforehand! Here’s how I prep the main ingredients for these tostadas.

  • Tortillas: Make according to the directions and keep them stored in an air tight plstic bag until you’re ready to eat.
  • Black beans: Keep them stored in the fridge in a plastic container. When you’re reasy to eat, pour them into a sauce pan with a little bit of water and heat them over medium heat until they reach your desired temperature.
  • Corn salsa: Add all of your ingredients to a bowl (except the lime juice) and it stored in the fridge. Add the lime juice right before serving, then toss it together and serve.

I hope you all enjoy these tasty black bean tostadas just as much as we do!

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Black Bean Tostadas with Mexican Corn Salsa

Crispy tortillas are topped with homemade black beans, shredded lettuce and the best Mexican corn salsa! They're so easy to make, so much fun and are so much better for you too! (Not to mention, the perfect meatless weeknight meal!)
Course: Main Course
Cuisine: Gluten free, Mexican
Keyword: black bean, easy, gluten free, mexican corn salsa, tostadas
Servings: 4 servings
Author: Caitlin

Ingredients

For the black beans:

  • 2 15oz. cans black beans, drained & rinsed
  • 2 limes, juiced
  • 2 Tbsp cilantro
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp salt
  • Water (enough to thin out your beans)

For the Mexican corn salsa:

  • 3 ears of corn (about 3 cups)
  • of a red onion, chopped
  • 3 Tbsp cilantro, chopped
  • ¼ cup cotija cheese, crumbled
  • 3-4 limes, juiced
  • Salt & pepper, to taste

For the tostadas:

  • Corn tortillas
  • Shredded lettuce
  • Optional toppings: tomatoes, avocado, sour cream, etc.

Instructions

To make the tostada shells:

  • Preheat your oven to 375 degrees and line a large baking sheet with parchment paper. Then place your tortillas on the sheet and spray both sides with avocado oil (or rub both sides with olive oil.) Bake the tortillas for 12-16 minutes or until crispy. Set them aside while your prepare the rest of your tostadas.

To make the corn salsa:

  • Bring a large pot of water to a boil on the stove and remove the husks from your corn. Once boiling, add your corn cobs to the water and boil for 1-2 minutes. (The kernels should be plump and turn bright yellow.) Then remove the corn and discard the water. Allow the corn to cool completely before cutting off the kernels. Then add the corn kernels and the rest of your salsa ingredients to a bowl, mix and keep chillled in the fridge.

To make the black beans:

  • Add your black beans, lime juice, cilantro, garlic powder, chili powder and salt to a sauce pan and heat it over medium heat. Begin mashing your ingredients together as they warm up. Then stir in your water until you reach your desired consistency. (You might need to adjust the salt & pepper after adding your water so make sure to taste as you go.)
  • To assemble: Spread your black beans over the tortillas and top with lettuce, your corn salsa and any other additional toppings. Serve immediately!

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