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Black Bean and Roasted Veggie Tostadas Recipe

Black Bean and Roasted Veggie Tostadas recipe


This is a yummy dish with crunchy tortillas topped with beans and veggies. We roast corn and red bell pepper, then put them on tortillas with black beans and cheese. It's a fun meal that's easy to make!


2 ears of corn, husked
1 red bell pepper, sliced
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (15 oz) can black beans, drained and rinsed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 small corn tortillas
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
1 avocado, sliced
1 lime, cut into wedges


Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place the corn and red bell pepper slices on the baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, salt, and black pepper. Toss to coat.
Roast in the oven for 15 minutes, or until the vegetables are tender and starting to char.
Meanwhile, heat the black beans in a saucepan over medium heat. Add garlic powder, onion powder, and a splash of water. Cook until heated through, mashing slightly with a fork for a creamier texture.
Place the corn tortillas on another baking sheet. Bake in the oven for 5-7 minutes, or until crispy.
Take the roasted corn and cut the kernels off the cob.
Once the tortillas are crispy, remove them from the oven and sprinkle each with shredded Monterey Jack cheese. Return to the oven for another 2-3 minutes, or until the cheese is melted.
To assemble the tostadas, spread the warm black bean mixture on top of the cheesy tortillas, then add the roasted corn and red bell pepper.
Garnish each tostada with fresh cilantro and avocado slices.
Squeeze lime wedges over the tostadas before serving.

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