Crispy, colourful, and packed with flavour, these Black Bean Tostadas are a quick and satisfying meal that hits all the right notes. Creamy seasoned black beans are layered onto golden tostada shells, then topped with fresh salsa, crunchy lettuce, and a zesty drizzle. Whether you're feeding a crowd or making a no-fuss dinner, this dish is hearty, customisable, and totally crave-worthy.
For the beans:
Heat a drizzle of olive oil in a sauté pan.
Add the onion and garlic and season with a little Cape Herb & Spice Chipotle Chilli Seasoning.
Cook until fragrant and tender.
Add the black beans and tinned tomatoes.
Cook down until the tomato thickens.
Using a potato masher or the back of a wooden spoon, squash some of the black beans so you get a nice creamy consistency to the bean mixture.
Taste to adjust seasoning and add more Chipotle if desired.
Finish with a handful of fresh coriander and stir through.
For the salsa:
Combine all the ingredients in a mixing bowl.
Season with Cape Herb & Spice Chipotle Chilli Seasoning.
Mix to combine and set aside until serving.
For the tortillas:
Preheat oven to 180˚C with the fan on.
Sprinkle a little cheese over each tortilla.
Place in the oven and cook for 8-10 minutes until golden and crisp and the cheese has melted.
Remove from the baking tray with a flat metal spatula and transfer to a wire rack so that they cool and crisp up.
To assemble:
Place a generous amount of black bean mixture on a tostada.
Top with a few spoonfuls of the avocado salsa and serve with fresh lime wedges on the side.
Enjoy!
Preheat oven to 400˚F with the fan on.
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/