Black Bean Tostadas With Roasted Veggies
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.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- crumbled queso fresco
- avocado slices
- Mexican crema or chipotle crema
- Mexican pickled onions
- Your favorite Mexican salsa
Instructions
- 1
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.
- 3
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.
- 4
While the veggies are roasting, prepare the black beans and get the toppings ready.
- 5
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.
- 6
Heat on low until beans are warmed through, about 10 minutes .
- 7
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.