Black Bean Tostadas with Pepper Jack and Avocado Recipe
These Black Bean Tostadas are a quick and flavorful vegetarian Mexican-inspired meal featuring seasoned black beans, melted pepper jack cheese on crispy tostadas, topped with fresh avocado slices and a drizzle of hot sauce. Perfect for a satisfying lunch or easy dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 tostadas 1x
- Category: Lunch
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Beans and Seasoning
- 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
Tostadas and Toppings
- 8 tostadas
- 2 cups shredded pepper jack cheese
- Thinly sliced avocados, for serving
- Hot sauce, for serving
Instructions
- Prepare the beans: Arrange a rack in the center of your oven and preheat to 350°F. In a small saucepan over medium heat, combine the rinsed and drained black beans with salt, chili powder, black pepper, and cumin. Bring the mixture to a simmer, stirring occasionally, and cook until warmed through, about 10 minutes. Smash the beans with a wooden spoon, adding a little water if needed to achieve a mostly smashed texture with some whole beans remaining. Adjust seasoning with additional salt if necessary.
- Prepare tostadas and cheese: Arrange the tostadas in a single layer on a large baking sheet. Evenly sprinkle the shredded pepper jack cheese over each tostada.
- Melt the cheese: Place the baking sheet in the preheated oven and bake the tostadas just until the cheese melts, about 5 minutes. Watch closely to prevent burning.
- Assemble and serve: Remove tostadas from oven and spoon the seasoned black bean mixture evenly over each. Top with thin avocado slices and drizzle with your favorite hot sauce. Serve immediately for a crispy, cheesy, and flavorful meal.
Notes
- You can adjust the chili powder and hot sauce amounts to your preferred spice level.
- For a creamier texture, add a spoonful of sour cream or Mexican crema on top.
- Try substituting pepper jack cheese with cheddar or a Mexican cheese blend if preferred.
- Leftover seasoned beans can be refrigerated for up to 3 days and used in wraps or salads.
- For a vegan version, omit cheese or use a plant-based cheese alternative.
Keywords: black bean tostadas, vegetarian Mexican recipe, easy tostadas, quick lunch, pepper jack cheese tostadas, avocado tostadas
