Black Bean Tostadas With Roasted Veggies

You guys, you’ll LOVE these Black Bean Tostadas. They’re loaded with roasted vegetables, and so many yummy toppings. Be prepared to experience a bust of flavors in your mouth!

I like to make them with roasted veggies since they add a delicious depth of flavors to the beans (instead of using plain lettuce and chopped tomatoes as a topping).

This recipe is perfect for your meatless Monday rotation or anytime you want a quick and easy meal. Everything can be made ahead of time and just assemble when you’re ready to eat.

***A little warning, they can be a little messy since they have so many layers of ingredients. It’s all good in my book! Just grab lots of napkins and enjoy!

Main Ingredients

There are three components on this recipe: the roasted vegetables, the black beans and the toppings.

For The Roasted Veggies you’ll need:

• A red bell pepper and 2 jalapeños.
• A red onion. You can also use a white or yellow onion.
• And half of a green cabbage.

For The Black Beans

• White or yellow onion and fresh garlic
• Canned black beans
• Vegetable or chicken stock
• Corn tortilla tostadas – don’t worry if you don’t have premade tostadas, all you need is corn tortillas to make your own at home!

Toppings Ideas

• Crumbled queso fresco, avocado slices, Mexican crema or chipotle crema, Mexican pickled onions, roasted salsa.

How To Make Black Bean Tostadas

***This is an overview with some steps photos. Full ingredients & instructions are in the recipe card below!

1. Start by roasting the veggies. Preheat the oven to 425°F.
2. Place the halved peppers and red onion wedges onto a sheet pan. Drizzle with olive oil and toss to coat. Arrange the peppers and red onions cut-side down. Roast for 15-20 minutes. Drizzle the cabbage with a little olive oil and place on baking sheet pan. Season all the veggies with a little kosher salt and black pepper. Continue roasting the veggies for another 20 or tender and roasted.

3. When the roasted vegetables are done, slice or chop according to preference.

Serving Suggestions

I think these tostadas are a complete meal as is but sometimes is nice to have something else with them. This Mexican Sopa will be the perfect accompaniment for this dish. Also these Mexican style mushrooms is a great pairing.

Want something refreshing for a drink? Jamaica is a great choice as well as Agua de Piña. Feel free to check out my other Mexican drinks section for more options.

More Mexican Recipes

• Healthy Crispy Taquitos
• Carne Asada Quesadillas
• Mexican Sopes
• Mexican Picadillo
• Entomatadas

Thank you for stopping by!

I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana

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Print Recipe:

Black Bean Tostadas With Roasted Veggies

Servings 6 Tostadas

Ana Frias

5 from 10 votes

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

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These Black Bean Tostadas loaded with roasted vegetables go perfectly with homemade salsas, avocado, crema and cheese. They make an easy weeknight dinner that’s as versatile as it is delicious.

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6 Tostadas

Ingredients  

1x2x3x

For The Roasted Veggies

• ▢ 1 large red bell pepper halved and seeded
• ▢ 2 large jalapeños halved and seeded
• ▢ 1 large red onion cored and halved
• ▢ olive oil
• ▢ ½ large green cabbage
• ▢ Kosher salt and black pepper

For The Black Beans

• ▢ 1 Tablespoon olive oil (or your preferred oil)
• ▢ ½ large white or yellow onion chopped
• ▢ 2 medium garlic cloves finely chopped
• ▢ 2 15 oz canned black beans drained and rinsed
• ▢ ½ cup vegetable or chicken stock
• ▢ Kosher salt & black pepper to taste
• ▢ 6 corn tortilla tostadas

Toppings Ideas

• ▢ crumbled queso fresco
• ▢ avocado slices
• ▢ Mexican crema or chipotle crema
• ▢ Mexican pickled onions
• ▢ Your favorite Mexican salsa

Instructions 

• Preheat the oven to 425°F.
• Place the halved peppers and red onion wedges onto a sheet pan. Drizzle with olive oil and toss to coat. Arrange the peppers and red onions cut-side down. Roast for 15-20 minutes.
  1 large red bell pepper, 2 large jalapeños, 1 large red onion, olive oil
• Drizzle the cabbage with a little olive oil and place on baking sheet pan. Season all the veggies with a little kosher salt and black pepper. Continue roasting the veggies for another 20 or tender and roasted. When the roasted vegetables are done, slice or chop according to preference.
  ½ large green cabbage, Kosher salt and black pepper
• While the veggies are roasting, prepare the black beans and get the toppings ready.
• Heat oil in a medium non-stick skillet over medium heat; add the onion, and garlic. Saute until tender. Add the beans to the pot, mashing with a potato masher until slightly chunky; add the stock, salt & black pepper.
• Heat on low until beans are warmed through, about 10 minutes .
• Assemble the tostadas by spreading a generous portion the black bean mixture onto each tostada shell. Then add another layer of the roasted veggies then top with salsa, avocado and a sprinkle of crumbled cheese. Finish off with a drizzle of Mexican crema, pickled onions, and a squeeze of lime juice.

Muy Delish Notes:

Calories do not include toppings. 

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Nutrition

Serving: 1tostada | Calories: 258kcal | Carbohydrates: 40g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 4200mg | Potassium: 578mg | Fiber: 25g | Sugar: 5g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.