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Homemade Black Bean Chipotle Tostadas 2 Ways
Servings: 2
  • 4 corn tortillas
  • 5 chipotle peppers in adobo sauce
  • 1 cup cooked black beans
  • 1 avocado
  • 1 lime
  • 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
  1. Preheat the oven to 400F
  2. Using a oil mister, spray both sides of each tortilla lightly and place onto a baking sheet
  3. Bake for 10 minutes
  4. While that's happening, add the chipotle peppers and black beans to a food processor
  5. Blend until a consistent paste has formed. Set aside
  6. In a bowl, add the avocado and juice of one lime
  7. Mash together, and set aside
  8. 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
  9. 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.
  10. Top the tostadas with the mushrooms and/or eggs, and finish off by adding red onion, scallions, cilantro, and/or feta
  11. Season with salt & smoked paprika, to taste. Enjoy!