Cumin-Lime Toasted Black Bean Tostadas with Garden Tomato Salsa
This recipe has become a regular in the Spoon With Me household. Mr. Medium Rare may need a new nickname, as he happily devours these vegetarian tostadas on a regular basis. On their own, these tostadas make a great weeknight meal. For a dinner-party or on a relaxed Saturday night, serve aside a big bowl of Southwest Quinoa Salad and a frosty margarita.
Recipe type: Main Dish
Cuisine: Mexican
Serves: 8 tostadas
  • 2 cans black beans, rinsed in a colander, and drained well
  • ¾ tablespoon ground cumin
  • salt to taste
  • 2 tablespoons freshly squeezed lime juice
  • 8 corn tortillas
  • olive or coconut oil (1½ inches in a dutch oven or heavy saucepan, or see note for how to bake the shells)*
  • a few big handfuls mixed greens, shredded (thinly sliced with a knife)
  • 1 medium tomato, chopped (for garnish)
  • crumbled feta (omit to make vegan)
  • 2 ripe avocados, pits removed, roughly chopped
  • Summer tomato salsa
  1. Fry the tostada shells: Heat 1½ inches oil in a dutch oven or in a heavy saucepan over medium-high heat until shimmering. Fry one tortilla at a time for about 2 minutes, flipping occasionally. Remove to a plate covered in paper towels when crisp and golden. Be sure to monitor the oil, turning down the heat if needed.
  2. Toast the beans: Heat a large, nonstick frying pan over medium-high heat until hot. Add the beans. Let them sizzle for a while. Cook for two minutes, shaking the pan to toss the beans. Add salt to taste and the ground cumin, and give everything a stir, taking care not to smush the beans. Continue to shake the pan back and forth for another 2-3 minutes, until some of the beans split open, and begin to show toasty spots. Remove from the heat, and pour in the lime juice. Stir.
  3. Assemble: Arrange the beans, salsa, feta, lettuce, tomato and avocado on the fried tortillas. Eat promptly.
Recipe by Spoon With Me at