Creamy Black Bean Avocado Tostadas Recipe

I’m excited to share my creamy black bean tostada with a crunchy baked shell topped with creamy black beans, avocado and a fresh tomato topping, and a fresh take on tostada toppings that will pique your curiosity.

I always get a little wild with my Creamy Black Bean Avocado Tostadas. A crunchy shell holds a silky black beans spread and ripe avocado slices, and everything snaps together in a way that surprises you.

It’s loud, bold and the kind of quick dinner that feels fancy even when you didn’t try. Flavors surprise you, textures keep you eating, and honestly I never stop at one.

You might think it’s simple but it’s full of personality. This is my go to Tostada Toppings move when I want something fun and fast.

Try one and watch it disappear.

Ingredients

• Corn tortillas: Crunchy base, mostly carbs and fiber, simple and lightly toasty flavor.
• Black beans: Protein and fiber-rich, earthy taste, keeps you full longer, very healthy.
• Greek yogurt or sour cream: Adds creaminess and tang, gives protein, lighter than mayo or heavy cream.
• Garlic: Pungent, savory little punch, helps flavor blend and smells amazing when toasted.
• Cumin and chili powder: Warm, smoky and a bit spicy, brings depth without overpowering other flavors.
• Avocado: Creamy, rich in healthy fats and fiber, kinda mild nutty flavor, makes it luxe.
• Lime: Sharp, citrusy zip that brightens everything, adds acidity and fresh balance.
• Tomato: Juicy, slightly sweet and acidic, adds freshness and pops of color.
• Cilantro: Herbaceous, bright green flavor, lifts heavier ingredients, some people dislike it.
• Cotija cheese: Salty, crumbly finish, adds savory tang and textural contrast to creamy layers.

Ingredient Quantities

• 8 small corn tortillas (6 inch)
• 1 tablespoon vegetable oil for brushing tortillas
• 1 (15 oz) can black beans drained and rinsed
• 1/3 cup plain Greek yogurt or sour cream
• 1 clove garlic minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt plus extra
• 1/4 teaspoon black pepper
• 2 ripe avocados
• 1 lime juiced
• 2 medium Roma tomatoes seeded and diced
• 1/4 cup red onion finely chopped
• 1 jalapeño seeded and finely chopped optional
• 1/4 cup cilantro chopped
• 1/4 cup cotija or queso fresco crumbled
• 1 tablespoon olive oil (for tomato topping)
• Hot sauce or salsa for serving optional

How to Make this

1. Preheat oven to 425 F and brush both sides of the tortillas lightly with the vegetable oil, then place them on a rimmed baking sheet; bake about 6 to 8 minutes, flip and bake another 4 to 6 minutes until golden and crispy, watch them though so they don’t burn.

2. While shells bake, drain and rinse the black beans and put them in a bowl with the Greek yogurt or sour cream, minced garlic, cumin, chili powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; mash with a fork or potato masher until mostly smooth but still a little chunky, add a tablespoon of water or more yogurt if it seems too thick, taste and adjust salt.

3. Halve, pit and scoop the avocados into a small bowl, add the lime juice and a pinch of salt, then mash with a fork leaving some chunks, do not make it totally smooth unless you want guac instead of big avocado bites.

4. Combine the diced, seeded tomatoes, finely chopped red onion, chopped cilantro, seeded and chopped jalapeño if using, the tablespoon of olive oil and a pinch of salt in another bowl; stir and let sit for 5 minutes so flavors soften and mingle.

5. When tostada shells are done, let them cool a minute so you don’t burn your fingers but keep them crisp.

6. Spread a generous layer of the creamy black bean mixture onto each tostada shell, press it down a little so it sticks.

7. Top the beans with a spoonful or slices of the lime mashed avocado, spread or arrange however you like.

8. Spoon the tomato, onion and cilantro topping over the avocado on each tostada.

9. Finish with crumbled cotija or queso fresco and an extra sprinkle of cilantro; drizzle hot sauce or a little salsa if you want heat.

10. Serve right away while shells are crunchy; leftovers: keep bean spread and tomato mix separate in airtight containers up to 3 days in the fridge, avocado will brown so keep it covered with plastic or eat it same day, and if shells get soft you can put them back in a 350 F oven for a few minutes to recrisp.

Equipment Needed

1. Rimmed baking sheet (for toasting the tortillas)
2. Pastry brush or silicone brush to oil the tortillas
3. Can opener plus colander or fine mesh sieve to drain the beans
4. Two mixing bowls — one medium for the beans, one small for avocado/salsa
5. Fork or potato masher for mashing the beans and avocados
6. Cutting board and chef’s knife for tomatoes, onion and jalapeño
7. Measuring spoons (and 1 tablespoon) for spices and oil
8. Spoon or rubber spatula to spread the bean mix on the shells
9. Oven mitts or tongs to handle the hot baking sheet

FAQ

Creamy Black Bean Avocado Tostadas Recipe Substitutions and Variations

• Black beans: swap with pinto beans or cooked chickpeas. Similar texture and they take on cumin and chili spice well, use same amount and rinse/drain.
• Plain Greek yogurt or sour cream: use plain whole-milk yogurt, vegan soy/coconut yogurt or cashew cream for dairy free. If the yogurt is thin, let it drain a bit to thicken.
• Cotija or queso fresco: use feta or ricotta salata. Both are crumbly and salty so start with the same amount and taste for salt.
• Cilantro: if you can’t stand cilantro try flat-leaf parsley or chopped green onions. Parsley gives a fresh herb flavor, green onions add a sharper bite.

Pro Tips

– Warm the beans before mashing, even just a quick minute in a skillet. Heat brings out the spices and makes the mixture silkier, plus you can splash in a little of the reserved bean liquid or lime to get the texture just right. Trust me, cold beans = flatter flavor.

– Stop soggy tostadas by draining the tomato mix extra well and patting the tomato pieces dry with a paper towel. Also, if you’re building ahead, put a thin layer of crumbled cotija or a smear of cheese on the bean spread first, it acts like a moisture barrier so the shell stays crisp longer.

– Keep the avocado bright without overdoing citrus, just press plastic wrap right on the surface, or tuck the pit back in the bowl until serving. If you need the mash firmer, chill it for 10 minutes before topping, it holds its shape better when cold.

– If you want extra crunchy, heat a cast iron or heavy skillet and crisp tortillas one at a time for blistered edges, they hold toppings better and look nicer. Dont overcrowd the pan though cause they wont get that good crisp pop.