Recently I had the most delicious tostadas at a Mexican restaurant. Naturally, my first instinct was to whip up a Food Heaven version of the recipe. So, we present, Homemade Black Bean Chipotle Tostadas. These tostadas have incredibly vibrant and nutritious ingredients, making them the perfect meal for pretty much any time of the day.

By now, you know we love adding black beans in a ton of our recipes. Black beans are an excellent source of plant-based protein, fiber, B vitamins, potassium, iron, and other minerals. They can also be extremely cost effective. For example, buying dry beans can seriously stretch the food dollar, as they cost only pennies per serving. Of course, this can take some time to prepare, so we’re totally about the use of canned beans, too.

This recipe encourages you to tap into your creativity with two different tostada versions and a handful of different ingredients you can add for toppings. Begin by preheating the oven to 400F. Using a oil mister, spray both sides of each tortilla lightly and place onto a baking sheet and bake for 10 minutes. While that’s happening, add the chipotle peppers and black beans to a food processor. Blend until a consistent paste has formed and set aside. In a bowl, add the avocado and juice of one lime, mash together with a fork or pestle, and set aside. Once the tortillas are crisp and browned, remove from the oven and layer evenly with the black bean paste first, and then add the avocado spread.

Now for the toppings! For the portabella tostadas, sauté the mushroom slices in olive oil for 3-4 minutes. For the egg tostadas, cook the eggs your favorite way in olive oil. Top the tostadas with the mushrooms and/or eggs, and finish off by adding red onion, scallions, cilantro, and/or feta. Season with salt & smoked paprika, to taste. Enjoy!

Which toppings do you prefer? Let us know what creative ingredients you come up with for these Homemade Black Bean Chipotle Tostadas in the comments below!

Homemade Black Bean Chipotle Tostadas 2 Ways

Servings: 2

Ingredients

4 corn tortillas
5 chipotle peppers in adobo sauce
1 cup cooked black beans
1 avocado
1 lime

Toppings

1 small portabello mushroom, sliced
1 teaspoon olive oil
2 eggs
1 teaspoon olive oil
1/4 red onion, sliced
2 tablespoons sliced scallions
2 tablespoon fresh cilantro leaves
1 tablespoon feta cheese or queso fresco
Salt & smoked paprika, to taste

Instructions

Preheat the oven to 400F
Using a oil mister, spray both sides of each tortilla lightly and place onto a baking sheet
Bake for 10 minutes
While that's happening, add the chipotle peppers and black beans to a food processor
Blend until a consistent paste has formed. Set aside
In a bowl, add the avocado and juice of one lime
Mash together, and set aside
Once the tortillas are crisp and browned, remove from the oven and layer evenly with the black bean paste first, and then add the avocado spread
Now for the toppings! For the portabella tostadas, sauté the mushroom slices in olive oil for 3-4 minutes. For the egg tostadas, cook the eggs your favorite way in olive oil.
Top the tostadas with the mushrooms and/or eggs, and finish off by adding red onion, scallions, cilantro, and/or feta
Season with salt & smoked paprika, to taste. Enjoy!