Black Bean & Cheese Tostadas
These black bean and cheese tostadas are the perfect vegetarian and quick, easy dinner and entertaining treat! They come together easily, and all the flavors come together so perfectly.
It starts off with a black bean mixture, tossed with aromatics and spices as well as some spinach (extra greens, yes please!) Then it’s placed on crispy tostadas with a homemade pico de gallo, and all the topping fixin’s. (I like to stack my toppings!)
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I picked up everything I need from ALDI! My grocery haul from ALDI includes:
Simply Nature Organic Fresh Baby Spinach: for this recipe, spinach is wilted and tossed into this black bean mixture for extra greens! Such a great way to incorporate more greens.
Simply Nature Organic Black Beans I love having black beans on hand at ALL times. You can make this black bean mixture (full recipe below), blend to make a bean dip with tortilla chips, or toss in a salad as is, straight from the can. Items like black beans are great to stock up on as they are affordable, and shelf stable, so you’ll always have a healthy lunch or dinner option.
Assorted tomatoes! In the summer, my fridge is never NOT stocked with tomatoes. For this recipe, we used ALDI tomatoes to make a delicious, vibrant and summery pico de gallo with cilantro and jalapeños (I like it spicy!!) If you find you’re not using your tomatoes as fast, towards the end of their shelf life, toss them in an oven and roast them to toss over some pasta. I really try to repurpose all my ingredients and save waste this way!
Happy Farms Pepper Jack Cheese and Sharp Cheddar: These cheeses pair so perfectly shredded on top of this tostada! Keep in the fridge to make quick quesadillas or grilled cheese (they are the perfect shredding and melting cheese, too!)
These types of sharp cheese blocks are great to keep in the fridge for any quick meals that don’t supplement a quality meal. ALDI has a selection of high quality, affordable cheeses to choose from all year round!
Simply Nature 100% Pure Avocado Oil: In this recipe, we’re using avocado oil to wilt our spinach and warm our black bean mixture. I love having avocado oil on hand!
These are some ingredients I always have on hand for a variety of quick, easy and affordable meals.
What you need for your bean mixture:
- Garlic powder
- Chili powder
- Black beans
- Avocado oil
- Lime juice
- Salt and pepper
For your pico de Gallo:
- White or yellow onion
For your tostadas
- Corn tortillas to serve
- Frying oil (your neutral oil preference)
- Top with cilantro, sour cream, shredded sharp cheddar or pepper jack cheese, lime juice, radish
Step To Make This Recipe
Chop your spinach and wilt in a pot with avocado oil. Remove.
In the same pot, add in your onions and sweat out for 2-3 minutes. Add cumin, garlic, chili powder/chipotle chili, salt and pepper. Let your spices bloom. Next, add in your black beans and heat through. Add back in your spinach.
Once warmed through, with a masher or fork, fork and mash up your bean mixture. Mix well until a black bean “dip” is created. I like to keep some whole beans, or half mashed for texture.
Turn off heat, add vinegar and lime juice. Set aside until time to assemble.
In the meantime, make your pico de gallo. In a bowl, toss your tomatoes, cilantro lime juice, jalapeño, white onions and salt, mix well and set aside.
Fry your corn tortillas in the air fryer or fry with your choice of oil until golden brown and crunchy throughout.
Assemble! Take your tostadas, add on your bean mixture. Top with pico de gallo, finish with cilantro, sour cream, shredded cheese and lime juice. Serve and enjoy!
This black bean and cheese tostada recipe serves around 2-3 and costs around $20 to come together. Not only that, you can repurpose any leftovers from this and blend up your black beans mixture in a blender with a tad more avocado oil, and serve your crispy tortillas as chips for the perf side dish dip! (I LOVE repurposing any leftovers, or doing a 2-in-1 meal).
Additionally, for any leftover black beans and tomatoes, you can also make a quick black bean bowl, with some grains (rice, quinoa etc), diced tomatoes, black beans, shredded sharp cheddar, lettuce and cilantro! You can utilize your corn tortillas again by frying/air-frying and breaking them apart for some crunch in a salad!
What if I don’t like spicy?
Omit the jalapeño for the pico de gallo!
Can I add more protein to this?
Feel free to add your favorite proteins. You can add shrimp, chicken or fish on top of the bean mixture as well.
How can I crispy my tortillas in the air fryer?
450 degrees for about 5-10 minutes! Will become completely crispy. Keep an eye on it as different air fryers can differ.
What other kinds of cheese can I use to top this?
You can use cotija, queso fresco, or any crumbly/shredded cheese for topping! Feel free to adapt to this whatever you prefer!
For the Bean Mixture
- 1 small yellow onion finely chopped
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder or chipotle chili
- 2 can black beans drained and rinsed
- 1 large handful of spinach roughly chopped
- drizzle of avocado oil
- juice of 1 lime
- 1 teaspoon vinegar
- salt and pepper to taste
For the Pico De Gallo
- 1 cup diced tomatoes
- 1 tablespoon cilantro finely minced
- juice of 1 lime
- 1/2 jalepeño seeded and finely minced, omit if you don't want spicy
- 1 tablespoon white or yellow onion finely minced
- salt to taste
For Your Tostadas
- corn tortillas to serve
- frying oil (your neutral oil preference)
- top with cilantro, sour cream, shredded sharp chedder or pepper jack cheese, lime juice, radish
- Chop your spinach and wilt in a pot with avocado oil. Remove.
- In the same pot, add in your onions and sweat out for 2-3 minutes. Add cumin, garlic, chili powder/chipotle chili, salt and pepper. Let your spices bloom. Next, add in your black beans and heat through. Add back in your spinach.
- Once warmed through, with a masher or fork, fork and mash up your bean mixture. Mix well until a black bean “dip” is created. I like to keep some whole beans, or half mashed for texture.
- Turn off heat, add vinegar and lime juice. Set aside until time to assemble.
- In the meantime, make your pico de gallo. In a bowl, toss your tomatoes, cilantro lime juice, jalapeño, white onions and salt, mix well and set aside.
- Fry your corn tortillas in the air fryer or fry with your choice of oil until golden brown and crunchy throughout.
- Assemble! Take your tostadas, add on your bean mixture. Top with pico de gallo, finish with cilantro, sour cream, shredded cheese and lime juice. Serve and enjoy!
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