Black Bean and Guacamole Tostadas

User Rating
Votes: 1
Rating: 5
Rate this recipe!
| Rate Recipe
Black Bean and Guacamole Tostadas

Prep Time: minutes
Cook Time: minutes
Yields: servings


  • For the Tortillas
  • 6-8 corn tortillas
  • 1/2 cup cheese
  • cilantro for garnish
  • oil
  • hot sauce
  • For the Black Bean Puree
  • 1 can black beans
  • 1/2 onion onion
  • 2 garlic cloves
  • 2 chipotles in adobo
  • 1 tablespoon adobo sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • freshly cracked black pepper
  • splash of water
  • For the Guacamole
  • 1 avocado
  • 1 lime
  • 2-3 tablespoons finely chopped onion
  • 1/8 teaspoon salt (plus more to taste)

Serious reward to effort ratio in these tostadas! Getting familiar with this black bean puree is a game-changer. You can use it in so many ways and it's surprisingly easy to make. A great, simple meal if you're cutting back on meat or inviting your vegetarian friend over.


  1. For the black bean puree, roughly chop 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.
  2. Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and a splash of water. Simmer for a few minutes until heated through.
  3. Combine the bean mixture in a blender or food processor. Salt to taste (I added another pinch to this batch).
  4. For the Guacamole, finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent. Add onion to a bowl along with the avocado flesh, 1/8 teaspoon of salt, and the juice of a half lime. Mush and mix well. Taste for salt level and keep adding tiny dashes of salt (and lime) until it tastes right to you.
  5. Add a thin sheen of oil to a skillet over medium heat. Add a layer of beans and cheese to each tortilla and cook them in the skillet for 1-2 minutes or until they have heavy brown spots on the underside.
  6. Top with guacamole, cilantro, hot sauce, and any other toppings you want. Serve immediately.

Chef Notes

I like to use as little oil as possible so sometimes it can be easiest to add a small drop of oil to the skillet and then rub the tortilla in the oil before adding the beans and cheese. Alternatively, you can use store-bought tostada shells. Here's some good info on working with chipotles in adobo.

Rate this recipe

Votes: 1
Rating: 5
Rate this recipe!
Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

Follow along for more great tips