Crispy Black Bean and Squash Tostadas with Avocado

These crispy tostadas bring together the earthy flavors of black beans and yellow squash with a hint of cumin, all piled onto a crunchy tortilla. Topped with creamy avocado, juicy grape tomatoes and a squeeze of lime, they’re a satisfying meal that’s ready in under 30 minutes.

Perfect for a quick weeknight dinner, these tostadas are baked until golden and crispy. The combination of warm, spiced vegetables and cool, fresh toppings makes every bite a delight. Serve with your favorite salsa or hot sauce for an extra kick.

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Ingredients

6 corn tortillas (6-inch)View ingredient guideLike ingredientDislike ingredient

1 tablespoon olive oilView ingredient guideLike ingredientDislike ingredient

1 yellow squash, dicedView ingredient guideLike ingredientDislike ingredient

1 cup corn kernels (fresh or frozen)View ingredient guideLike ingredientDislike ingredient

1 can (15 oz) black beans, drained and rinsedView ingredient guideLike ingredientDislike ingredient

1 teaspoon ground cuminView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 cup shredded Monterey Jack or cheddar cheeseView ingredient guideLike ingredientDislike ingredient

1 avocado, slicedView ingredient guideLike ingredientDislike ingredient

1 cup grape tomatoes, halvedView ingredient guideLike ingredientDislike ingredient

Lime wedges for servingView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Arrange tortillas on a baking sheet and bake for 5 minutes until lightly crisp.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add diced yellow squash and cook for 3-4 minutes until tender.
3. Add corn, black beans, cumin, salt and pepper. Cook for 2-3 minutes, stirring occasionally.
4. Remove tortillas from oven. Divide the squash mixture evenly among the tortillas, then top with shredded cheese.
5. Return to oven and bake for 8-10 minutes until cheese is melted and tortillas are crispy.
6. Top with sliced avocado and halved grape tomatoes. Serve with lime wedges.

Recipe Tips

FAQ

Can I use flour tortillas instead of corn?

Yes, but corn tortillas give a more authentic flavor and crisp up better. If using flour, reduce baking time slightly.

Can I make these tostadas ahead of time?

It’s best to assemble and bake just before serving to keep them crispy. You can prep the squash mixture in advance and refrigerate.

Can I substitute the yellow squash?

Zucchini works perfectly as a substitute. You can also add bell peppers or onions for extra flavor.