Black bean tostadas with avocado salsa

Black bean tostadas with avocado salsa

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(9 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
For a quick veggie health-boost make this speedy supper using flavourful corn tortillas, which make a really nice change from flour tortillas

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal675
  • fat17g
  • saturates7g
  • carbs91g
  • sugars18g
  • fibre15g
  • protein27g
  • salt0.6g
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  • 8 corn tortilla (look for them near the other wraps or by the Mexican food)



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, chopped
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 5 tbsp cider vinegar
  • 3 tbsp clear honey
  • 3 x 400g cans black beans, rinsed and drained
  • choose a few toppings- chopped tomatoes, sliced red onion, diced avocado, sliced jalapeño peppers, coriander sprigs
    Jalapeno pepper

    Jalapeno pepper

    ha-la-pee-no pep-per

    A member of the capsicum family, jalapeño chillies range from moderately to very hot.…

  • crème fraîche or Tabasco chipotle sauce, to serve


  1. Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.

  2. In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.

  3. Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.

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Comments (12)

rubseb's picture

I make this a lot at home. Don't find it too sweet, contrary to some of the previous commenters. Maybe it depends on the type of vinegar you use? I use white wine vinegar instead of cider vinegar (which I can't find here) - perhaps it is more acidic?

As for the toppings, I like mine with chopped tomato, bell peppers & avocado, a nice dollop of sour cream, some grated cheese and finally sprinkled with tabasco.

melworldwide's picture

This was a nice healthy veggie dinner but I'm not sure the seasoning ratio is quite right... The honey was really overpowering and we found this too sweet. With a bit of adjusting though we will definitely have this again.

racheltweeddale's picture

We thought this was way too sweet - I didn't enjoy the bean dip at all. Disappointing

craiglamuffin's picture

I think this is a good little recipe for the beans as a Mexican style side dish to go with fish or chicken. I definitely recommend adjusting the quantities of spices, vinegar and honey to your taste though.

MrsProud's picture

I don't know about anyone else, but I found this too sweet for my palate. I even went back to the recipe to make sure I hadn't mixed up teaspoons for tablespoons of honey, but no, I'd followed the recipe correctly. It's a good, cheap recipe and great if you want a veggie meal, but next time I'll at least halve the amount of honey- especially when using corn tortillas, which have a natural sweetness.

Katherine@Cheaperseeker's picture

Loved this recipe

clep89's picture

We liked this, it's also good just wrapping all the ingredients in a soft flour tortilla.
I also made the bean mix on its own and took it to a party as a dip, it went down brilliantly!

lizmccrorie's picture

what happened to the avacado salsa??

freya_marks's picture

Really tasty and filling! We added avocado, tomatoes, spring onions, coriander, Tabasco and creme frech, yum! Have tried it with flour and corn tortillas, and preferred with the corn ones- Discovery do them. Could have this as a quick snack with the refried-beans on their own.

pwrpuff83's picture

It is nigh on impossible to find corn tortillas in the shops; and even those that you find aren't the "right" kind of corn tortilla, but a very strange cousin or something. You can go online to a site like Mexgrocer or something like that and get the real deal at a good price. Tostadas are beautiful!

majachsa's picture

Tasted better than it looked to be honest. Used normal wheat tortillas as couldn't find corn ones (even in waitrose)

rachthecook's picture

Really liked this. Its quick and easy to make, healthy- and fun to eat! My toppings were avacado, chopped tomato, chopped red onion, black olives and jalpenos with tobasco and creme fraiche. I also added red kidney beans to the black beans so I had more for lunch the next day. Will make this again.

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Tips (1)

meganoneill's picture

If anyone is located in either Edinburgh (Leven St) or Glasgow (Great Western Road) there is a fabulous shop(s) called Lupe Pintos -- an importer of all things Mexican and American -- that sells the best corn tortillas outside of Guadalajara!