Black Bean Tostadas

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These Black Bean Tostadas with Jalapeño-Feta Sauce are ready in just 30 minutes. They’re vegetarian and packed with bold flavors, thanks to the chipotle-spiced black beans, tangy feta, avocado chunks, and a creamy, slightly spicy sauce that ties it all together.

If you’ve ever tried the famous jalapeño sauce from Taco Bell, you’ll find this Jalapeño-Feta Sauce remarkably similar, but made with healthier ingredients. The recipe even makes a double batch, so you can use the leftover sauce on tacos, taco salads, or as a dip for chips or veggies.

The first time I made these, my partner Kyle and I couldn’t resist and ended up finishing almost the entire batch right there in the kitchen. With the crunchy tostada base, cheesy goodness, and fresh toppings, these tostadas are a complete package! Plus, they only take 30 minutes to prepare from start to finish.

If you love using black beans in Mexican dishes, check out my crispy Black Bean Tacos and Black Bean Salsa too.

How to Make Black Bean Tostadas

These are quick, healthy, vegetarian Mexican recipes that even meat lovers will enjoy. If you prefer, you can easily turn these into tacos using your favorite tortillas!

Ingredients:

  • Black Beans: You’ll need 2 cans, drained but not rinsed. They’re a great source of fiber, plant protein, and essential minerals like iron and magnesium.
  • Broth: Helps blend the black bean mixture.
  • Spices: Taco seasoning (either homemade or store-bought), cumin, and garlic powder add rich flavor. Siete brand offers mild, medium, or hot options.
  • Chipotle Chiles: These add a smoky, spicy kick to the beans.
  • Feta: Used both in the sauce and as a garnish, it adds a creamy, tangy element.
  • Mayo: Opt for mayonnaise made with avocado oil, like Chosen Foods brand, for healthier fats.
  • Lime Juice: Adds a bright, acidic punch.
  • Cilantro: Adds freshness to the beans and works as a garnish.
  • Pickled Jalapeños: Both the peppers and their brine go into the Jalapeño-Feta Sauce, adding a briny, salty flavor.
  • Red Onion: Once cooked, it becomes sweet and adds aromatic depth to the beans.
  • Tostada Shells: You can buy them or make your own using tortillas (instructions below).

For a complete list of ingredients and quantities, see the recipe card below.

Directions:

Step 1: Prepare Jalapeño-Feta Sauce

Blend together mayonnaise, feta, pickled jalapeños and brine, lime juice, and taco seasoning until smooth. Transfer to a bowl.

Step 2: Cook Onion

Sauté until soft, about 4 to 5 minutes. Add chipotle chiles, cumin, and garlic powder.

Step 3: Add Black Beans and Broth

Bring to a simmer.

Step 4: Partially Mash Beans

This binds the mixture together. Continue to simmer until it thickens, about 5 to 6 minutes. Stir in lime juice at the end.

Step 5: Assemble Tostadas

Spread the bean mixture on tostada shells. Top with avocado, red onion (optional), Jalapeño-Feta Sauce, extra feta, and cilantro.

How to Make Homemade Tostada Shells:

  1. Preheat oven to 400°F and spray a baking sheet with cooking spray.
  2. Lightly spray both sides of the tortillas with cooking spray (or brush with oil) and place them in a single layer on the baking sheet. Lightly season with salt.
  3. Bake for 5 minutes, flip, and bake for another 6 to 9 minutes until crispy. Repeat with additional tortillas as needed.

Make-Ahead and Storage Tips:

  • Make-Ahead: Prepare the bean mixture a day ahead and rewarm it when ready to serve. You may need to add a bit of broth to rehydrate the beans.
  • Store: These tostadas are best enjoyed fresh for the crispiest shells. However, the bean mixture can be stored in a covered container in the fridge for up to 4 days. Jalapeño-Feta sauce can last up to 2 weeks. Add fresh garnishes when serving leftovers.

Serving Suggestions:

These tostadas are a complete meal but also pair well with:

  • Shishito Corn Salad: A crowd-pleaser with a light cumin vinaigrette.
  • Mexican Brussels Sprouts Salad: A perfect complement to the tostadas.
  • Cucumber Avocado Salad: Simple and fresh.
  • Avocado Corn Salad: A reader favorite for good reason!

Equipment

  • Blender
  • Large skillet

Ingredients

Jalapeño-Feta Sauce (makes a double batch)

  • 1/2 cup mayonnaise (I use avocado oil mayo)
  • 4 oz. feta cheese, plus more for garnish
  • 1/4 cup pickled jalapeños (plus ¼ cup pickled jalapeño brine)
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. taco seasoning (I use Siete brand)

Black Bean Tostadas

  • 2 Tbsp. extra-virgin olive oil
  • 1 cup diced red onion (plus more for optional garnish)
  • 1 Tbsp. minced chipotle chiles (from a can of chipotle chiles in adobo sauce)
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 2 (15-oz.) cans of black beans, drained but not rinsed
  • 1/4 cup water or vegetable broth
  • 1/2 tsp. kosher salt
  • 8 tostada shells (store-bought or homemade using corn tortillas – see notes)
  • Chopped fresh cilantro and diced avocado for garnish

Instructions 

  1. Prepare Jalapeño-Feta Sauce: To a blender, combine mayonnaise, feta, pickled jalapeños and brine, lime juice, and taco seasoning; blend until smooth. Transfer to a bowl or glass jar.
  2. Prepare black bean mixture: Heat olive oil in a large skillet over medium. Add onion; cook 4 to 5 minutes, until soft. Stir in chipotle chiles, cumin, and garlic powder. Add black beans, broth, and salt; bring mixture to a simmer. Use a spatula, wooden spoon, or potato masher to partially mash the black beans, binding everything together. Continue simmering until mixture thickens, about 5 to 6 minutes. Stir in lime juice; taste and adjust seasonings as needed.
  3. Assemble tostadas: Spread black bean mixture evenly on tostada shells. Top evenly with chunks of avocado, minced red onion (optional), a drizzle of jalapeño-feta sauce, additional crumbled feta, and fresh cilantro.

Notes

To Make Homemade Tostada Shells:

  1. Preheat oven to 400°F. Spray a baking sheet with cooking spray.
  1. Lightly spray both sides of corn tortillas with cooking spray (or brush with oil) and place in a single layer on a prepared baking sheet (you’ll likely only be able to fit 4 at a time). Lightly season with salt.
  1. Bake for 5 minutes, flip, and bake for another 6 to 9 minutes, until the tortillas are crispy like a chip. Repeat with the second batch of tortillas.
  • Make-Ahead. Prepare the bean mixture up to 1 day ahead. Rewarm in a skillet or microwave and spread over crispy tostadas when ready to enjoy. You may want to add another splash of broth to the beans to help rehydrate them.
  • Store. Tostadas are best enjoyed FRESH, which is when the tostada shells are crispiest. However, leftover bean mixture may be stored in the refrigerator for up to 4 days in a covered container. You can store leftover Jalapeño-Feta sauce for up to 2 weeks. Add fresh garnishes upon rewarming/enjoying leftovers.
NUTRITION INFORMATON: Serving: 2fully assembled tostadas | Calories: 550kcal | Carbohydrates: 58g | Protein: 20g | Fat: 28g | Saturated Fat: 4.5g | Sodium: 980mg | Fiber: 15g | Sugar: 3g

*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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