Since they’re so simple, you probably don’t need a recipe for tostadas, but I wanted to show just how super quick and easy it is to make a weeknight meal. This dish comes together in less time that it would take to drive down to the local fast food place to pick up take-out. It probably works out to be cheaper too!
I threw this meal together one weeknight when time slipped away from me and Dennis was about to head out to a meeting. I didn’t want him to have to wait until he got home to eat, so I took a look at what was in the pantry and decided to whip up some tostadas. I chopped the lettuce, tomato and avocado while the beans, canned tomatoes and onions were cooking, and I think I was able to get the whole meal prepared in less than twenty minutes. Easy peasy!
Super Easy Black Bean Tostada
- 1 teaspoon neutral vegetable oil
- 1 red onion chopped
- 2 cloves garlic minced
- 1 jalapeño pepper seeded and chopped
- 1 15- ounce can black beans
- 1 15- ounce can diced tomatoes
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 4 8- or 9-inch tortillas
- 4 cups chopped romaine
- 2 cups chopped tomatoes
- Avocado chopped
- 1/2 cup cashew cheese sauce
- Hot sauce
In a large skillet or pan over medium heat, add the oil, onion, garlic, and jalapeño pepper. Cook for about 5 minutes, until the vegetables are soft.
Add the the beans, tomatoes, chili powder, salt, black pepper, and red pepper flakes. Cook for about 10 more minutes, until it's heated throughout.
Warm up your tortillas by placing them in a 250° oven for about 5 minutes while the bean mixture is cooking.
Lay the tortillas on 4 plates. Divide the bean mixture up and spread on top of the tortillas. Top each tostada with romaine, tomatoes, avocado, cashew cheese, and hot sauce. Serve hot.