Black Bean Tostadas with Pepper Jack

Dinner

Black Bean Tostadas with Pepper Jack

Crunchy tostadas with melted pepper Jack are topped with cumin-seasoned black beans, avocado and hot sauce.

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Yield
4 servings
Cuisine
Mexican-inspired

Serving ideas

Serve right away to keep the shells crisp.

Ingredients

See the ingredient checklist
  • 30 oz canned black beans, rinsed and drained
  • 1 tsp kosher salt, plus more as needed
  • 1/2 tsp chili powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cumin
  • water, as needed
  • 8 tostadas
  • 8 oz shredded pepper Jack, about 2 cups
  • thinly sliced avocado
  • hot sauce

Before you cook

Leave some beans whole for texture.

How to make Black Bean Tostadas with Pepper Jack

  1. Heat the oven to 350°F. Warm the beans with salt, chili powder, pepper and cumin in a small saucepan over medium, using a splash of water as needed to bring them to a simmer. Cook about 10 minutes.

  2. Put the tostadas on a baking sheet, sprinkle with pepper Jack and bake about 5 minutes until melted.

  3. Partly mash the beans, adding water to loosen if needed. Spoon onto the tostadas and top with avocado and hot sauce.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Black Bean Tostadas with Pepper Jack

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Crunchy tostadas with melted pepper Jack are topped with cumin-seasoned black beans, avocado and hot sauce.
Print Recipe
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Instructions Notes

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Ingredients
  

  •  
    30 oz canned black beans, rinsed and drained
  • 1 tsp kosher salt plus more as needed
  • ½ tsp chili powder
  • ½ tsp ground black pepper
  • ½ tsp ground cumin
  •  
    water, as needed
  •  
    8 tostadas
  •  
    8 oz shredded pepper Jack about 2 cups
  •  
    thinly sliced avocado
  • hot sauce

Instructions
 

  1. Heat the oven to 350°F. Warm the beans with salt, chili powder, pepper and cumin in a small saucepan over medium, using a splash of water as needed to bring them to a simmer. Cook about 10 minutes.
  2. Put the tostadas on a baking sheet, sprinkle with pepper Jack and bake about 5 minutes until melted.
  3. Partly mash the beans, adding water to loosen if needed. Spoon onto the tostadas and top with avocado and hot sauce.

Notes

Leave some beans whole for texture.
Adapted from Makinze Gore, Delish.

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