Black Bean Tostadas
Updated Oct 20, 2022, Published May 07, 2014
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Black Bean Tostadas
Ingredients
- Grapeseed or vegetable oil, , for frying
- 12 gluten-free corn tortillas
- 1 recipe Refried Black Beans, (without the cheese)
- ½ head iceburg lettuce, , thinly sliced
- Kosher salt and black pepper, , to taste
- ¼ recipe Pico de Gallo
- 8 ounces queso fresco or Monterey jack cheese, , crumbled or grated (optional)
Instructions
- Preheat the oven to 250ºF. Line a baking sheet with paper towels.
- Pour enough oil in a large skillet to reach ¼-inch. Heat over medium heat until the oil sizzles but does not smoke.
- Add 1 tortilla at a time and fry until golden brown, about 30 seconds. (The oil should sizzle immediately, if not the oil is not hot enough.) Flip and fry the other side until golden brown.
- Transfer to the paper towel-lined baking sheet and keep warm in the oven until all the tortillas are fried.
- Heat the refried black beans. Season the lettuce with salt and pepper.
- To serve, layer the fried tortillas with the refried black beans, lettuce, some Pico de Gallo and crumbled cheese.
Notes
Get the Refried Black Beans recipe here and the Pico de Gallo recipe here.
Nutrition
Calories: 308kcalCarbohydrates: 39gProtein: 14gFat: 11gSaturated Fat: 5gTrans Fat: 1gCholesterol: 26mgSodium: 1020mgPotassium: 209mgFiber: 8gSugar: 6gVitamin A: 703IUVitamin C: 2mgCalcium: 297mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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