Searching for a quick, satisfying, and wholesome meal? Creamy Black Bean Avocado Tostadas deliver on every count—crispy baked tortillas topped with velvety black beans, creamy avocado, and zesty tomato salsa. This crowd-pleasing dish draws on bold Mexican-inspired flavors and nourishing ingredients, making it the perfect choice for busy weeknights, casual dinners, or festive gatherings. Easy to customize and naturally gluten-free, these tostadas are proof that healthy meals can be irresistibly delicious and full of texture.
Honoring Family Traditions with Creamy Black Bean Avocado Tostadas
The inspiration behind these Creamy Black Bean Avocado Tostadas traces back to my lively family dinners, where tostada night was an anticipated event. The kitchen would fill with the scent of roasting tortillas and savory beans, inviting everyone to create their own colorful, flavor-packed masterpiece. I still remember carefully assembling my own tostadas as a kid, always adding a little extra avocado for good luck.
Now, I’ve refined that tradition by making the dish even healthier and more vibrant. Baking the tortillas instead of frying gives you that perfect crunch minus the extra oil, while using creamy black beans ensures heartiness in every bite. The topping possibilities are endless, but nothing beats the classic mound of fresh tomatoes, red onion, and cilantro. Today, Creamy Black Bean Avocado Tostadas are a weeknight favorite in my own kitchen and a tribute to the meals that brought my family together around the table.
The Versatility That Makes Tostadas Stand Out
Creamy Black Bean Avocado Tostadas are endlessly adaptable, suiting different palates and dietary needs. They’re naturally gluten-free and can be made vegetarian or vegan by swapping the cheese and broth. The tostada shell gives a crisp foundation for creative toppings—think everything from salsa verde to quick-pickled onions or tangy feta.
The balance of plant-based protein, fiber, healthy fats, and brightness makes these tostadas as nutritious as they are tasty. They’re satisfying enough for a main course but light enough for a sunny lunch. In just 35 minutes, you can prep a vibrant, balanced meal that keeps everyone coming back for more.
Your Essential Ingredients Guide
Building the Perfect Tostadas
Creating the best Creamy Black Bean Avocado Tostadas starts with high-quality, fresh ingredients. Here’s what you need:
For the Baked Tostada Shells:
- 4 Corn Tortillas
- 2 tsp Avocado Oil or Vegetable Oil
- 1 tsp Lime Juice
- 1 tsp Chili Powder
- Kosher or Sea Salt
For the Creamy Black Beans:
- 1 tbsp Avocado Oil
- 1/4 cup finely chopped White Onion
- 1 can (15.5 oz) Black Beans, drained
- 1/2 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/4 tsp Chili Powder
- 1/3 cup low-sodium Chicken or Vegetable Broth
For the Toppings:
- 1 cup Cherry Tomatoes, quartered
- 1/4 cup finely chopped Red Onion
- 1 tbsp finely chopped Cilantro, plus more to taste
- 2 tsp Lime Juice
- Kosher or Sea Salt, to taste
- 1 medium Avocado, sliced or mashed
- Crumbled Queso Fresco, Cotija, or Feta Cheese
Tips for Prepping Your Ingredients
Choose sturdy, fresh corn tortillas—they crisp best. For the black beans, canned saves time, but you can also use home-cooked if you prefer. Opt for ripe avocados and sweet, colorful tomatoes to enhance every bite. Make the most of the toppings: prepare the salsa ahead so flavors meld, and crumble your cheese just before serving for ultimate freshness.
Step-by-Step: Creamy Black Bean Avocado Tostadas
Here’s how to craft the ultimate Creamy Black Bean Avocado Tostadas:
- For the Toppings:
- In a medium bowl, combine cherry tomatoes, red onion, cilantro, 2 tsp lime juice, and a pinch of salt. Mix well; set aside.
- For the Baked Tostada Shells:
- Preheat your oven to 350°F (175°C).
- Stir avocado oil and lime juice together in a small bowl.
- Place tortillas on a parchment-lined baking sheet.
- Brush both sides with the oil and lime mixture. Sprinkle all over with chili powder.
- Bake for 10 minutes, flip, then bake 7–9 minutes more, until crispy and golden. Sprinkle with salt; set aside.
- For the Creamy Black Beans:
- Heat avocado oil in a pot over medium. Add white onions and a pinch of salt; cook until soft and translucent.
- Add garlic powder, cumin, chili powder, black beans, and broth. Cover; simmer for 10 minutes, letting flavors meld and beans soften.
- Mash beans in the pot until creamy (leave some texture if you like). Cool slightly.
- Assembling the Tostadas:
- Spread about 1/3 cup creamy black beans on each shell.
- Top with avocado, a generous scoop of tomato salsa, crumbled cheese, and more cilantro if desired.
Serving Suggestions: Make It Your Own
Creamy Black Bean Avocado Tostadas are made for customization. Try these twists to keep the meal fresh and exciting:
- Add quick-pickled onions for a tangy bite.
- Swap the beans for refried pinto or add a dash of hot sauce for extra kick.
- Pile on shredded lettuce or cabbage for crunch and added nutrition.
- Include grilled chicken or tofu for more protein, or serve with fried eggs for a hearty brunch.
- Use vegan cheese and vegetable broth to keep the dish fully plant-based.
Sides That Enhance the Experience
Pair your Black Bean Avocado Tostadas with a light green salad, a scoop of guacamole, or a side of street corn. For drinks, lime agua fresca or cold iced tea complements the Mexican flavors. You’ll have a balanced, festive plate every time.
Storage and Meal Prep Tips
Making ahead? The beans and salsa can be prepared a day in advance and stored separately in airtight containers in the fridge. Tostada shells are crispiest if baked day-of, but you can make them a few hours ahead and re-crisp for a few minutes in the oven. Leftovers are best stored unassembled and composed right before eating for maximum crunch.
Conclusion
Creamy Black Bean Avocado Tostadas are proof that healthy food can be vibrant, bold, and deeply satisfying. With their crunchy baked shells, velvety black beans, ripe avocado, and fresh toppings, these tostadas are easy to love and even easier to make. Whether you’re feeding a family, meal prepping for the week, or simply craving something wholesome and delicious, this recipe offers comfort and color on every plate.
If you’re inspired by these flavors, try these next:
Love the bean-forward richness of this dish? You’ll enjoy our crispy black bean tacos—a quick and hearty alternative perfect for weeknights.
Want the perfect pairing? Serve your tostadas with this Mexican street corn coleslaw for added crunch and zesty flavor.
Avocado fans will appreciate these tuna-stuffed avocados—a protein-packed, refreshing meal option.
From your first bite to the last crumb, these tostadas bring a little fiesta to your table—and Recipes Dina is here to keep the inspiration coming.
Creamy Black Bean Avocado Tostadas
Ingredients
For the Baked Tostada Shells:
- 4 Corn Tortillas
- 2 tsp Avocado Oil or Vegetable Oil
- 1 tsp Lime Juice
- 1 tsp Chili Powder
- Kosher or Sea Salt
For the Creamy Black Beans:
- 1 tbsp Avocado Oil
- 1/4 cup finely chopped White Onion
- 1 can 15.5 oz Black Beans, drained
- 1/2 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/4 tsp Chili Powder
- 1/3 cup low-sodium Chicken or Vegetable Broth
For the Toppings:
- 1 cup Cherry Tomatoes quartered
- 1/4 cup finely chopped Red Onion
- 1 tbsp finely chopped Cilantro plus more to taste
- 2 tsp Lime Juice
- Kosher or Sea Salt to taste
- 1 medium Avocado sliced or mashed
- Crumbled Queso Fresco Cotija, or Feta Cheese
Instructions
For the Toppings:
- - In a medium bowl, combine tomatoes, onion, cilantro, lime juice, and a pinch of salt. Mix well and set aside.
For the Baked Tostada Shells:
- - Preheat the oven to 350°F (175°C).
- - Mix avocado oil and lime juice in a small bowl.
- - Place tortillas on a baking sheet lined with parchment paper.
- - Brush both sides of each tortilla with the oil and lime juice mixture.
- - Sprinkle both sides of each tortilla with chili powder.
- - Bake at 350°F (175°C) for 10 minutes, flip them over, and bake for another 7-9 minutes until crispy. Sprinkle with salt when done. Set aside.
For the Creamy Black Beans:
- - Heat avocado oil in a pot over medium heat. Add onions and a pinch of salt. Cook until onions are soft.
- - Add garlic powder, cumin, chili powder, black beans, and broth. Cover and cook for 10 minutes until beans are soft.
- - Mash the beans in the pot until creamy. Let it cool slightly.
- For the Creamy Black Bean Avocado Tostadas:
- - Spread 1/3 cup of creamy black beans on each tostada shell.
- - Top with sliced or mashed avocado, fresh tomato topping, cheese, and additional cilantro if desired.
Notes
Frequently Asked Questions
How do I keep my tostada shells crispy? Bake the tortillas fully until golden and cool completely before topping. Avoid adding wet ingredients until you’re ready to serve.
Can I make Creamy Black Bean Avocado Tostadas vegan? Absolutely! Use vegetable broth and your favorite vegan cheese. All other ingredients are naturally plant-based.
Can I use flour tortillas instead of corn? You can, but flour tortillas won’t crisp quite the same way. Corn tortillas give the best texture for classic tostadas.
Are these Black Bean Avocado Tostadas gluten-free? Yes, as long as you use certified gluten-free corn tortillas and check your broth and toppings for hidden gluten.