Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Black Bean Tostada
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Black Bean Tostada

 

Make your tostada feel like a salad with a little surprise below of beans and a crunchy tortilla. You can use as much or as little oil as you like for the tostada shells and add any available veggies for flavor and nutrients. Add a sprinkle of cheese or a dollop of sour cream if you like as well.

Ingredients

  • 2 tablespoons coconut oil, or your preferred oil
  • ½ cup onion, finely chopped
  • 1¼ cup black beans, 1 full can, drained
  • 1 teaspoon cumin, ground, or more to taste
  • ½ cup salsa verde , such as white girl salsa
  • 4 tortillas, corn or small flour
  • 1 carrot, peel and shred
  • 2 radishes, shred or thinly slice
  • ¼ cup cilantro, washed and torn into pieces, optional
  • 4 cups lettuce, washed and torn into pieces
  • 2 limes, juice and zest if desired

Serving Size: 2 People

Share

 

Preparation Instructions

Add a splash of the oil to a saucepan and lightly saute the onions over medium heat. When they become translucent, stir in the black beans, cumin, and salsa verde. If your beans were unsalted- add a pinch to taste. Reduce to low and simmer until you need them.

Meanwhile, preheat the oven to 425. If using coconut oil, melt it over low heat. Dip the tortillas into the oil, one at a time, dabbing the oil off on to the next tortilla. Use just as much oil as you need- less is more.

Spread out on a baking sheet and place in the oven for about 4-6 minutes until lightly golden. You will probably want to flip the tortillas over at some point to even out the color.

When the tortillas and beans are both hot, it is time to assemble:

The crispy tortilla will be on the bottom.
Dollop on the black beans.
Add a sprinkle of cheese if using.
Top with the rest: shredded carrots & radishes, lettuce, and cilantro. Squeeze the lime on top and enjoy.

A drizzle of sour cream, yogurt or chipotle dressing will be a lovely addition.