Crispy Smashed Black Bean and Beef Tostadas with Pico De Gallo and Lime Crema

If you love tacos and nachos, you’re going to adore tostadas. They offer the perfect crunch of a crispy tortilla topped with all your favorite taco fixings. These smashed black bean and beef tostadas are loaded with layers of flavor: creamy spiced black beans, seasoned ground beef, sautéed green peppers and onions, melted Mexican cheese and a bright, fresh pico de gallo. A drizzle of tangy lime crema ties it all together.

This recipe comes together quickly, making it an ideal weeknight meal. The tortillas are baked until golden and crispy, then topped with the savory bean and beef mixture, cheese and fresh toppings. Each bite is a satisfying combination of textures and tastes. Get ready for a dinner that’s sure to become a family favorite!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with the rack in the top position (and middle for 4 servings). Wash and dry all produce. Halve, peel and thinly slice the onion; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Dice the tomatoes. Roughly chop the cilantro. Quarter the lime. Halve, core and thinly slice the green pepper into strips. Drain and rinse the black beans.
2. In a small bowl, combine the minced onion, diced tomatoes, half the cilantro and a squeeze of lime juice. Season with salt and pepper to taste. Set aside as pico de gallo.
3. In another small bowl, combine the sour cream with a squeeze of lime juice. Season with salt and pepper. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Set aside as lime crema.
4. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the sliced green pepper, sliced onion and half the Southwest Spice Blend (reserve the rest). Cook, stirring occasionally, until lightly charred and softened, 5-7 minutes. Season with salt and pepper. Transfer the vegetables to a plate and set aside.
5. In the same pan over medium-high heat, add the black beans, Tex-Mex paste, remaining Southwest Spice Blend and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until the liquid has mostly evaporated, 3-4 minutes. Remove from heat and gently mash the beans with a potato masher or the back of a spoon. Stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. If the mixture is too thick, stir in a splash of water. Season with salt and pepper.
6. Drizzle the flour tortillas with 1 tablespoon olive oil (2 tablespoons for 4 servings) and brush or rub to coat evenly. Arrange the tortillas in a single layer on a baking sheet (use 2 sheets for 4 servings). Gently prick each tortilla in a few places with a fork. Bake on the top rack (top and middle for 4 servings) until lightly golden, 4-5 minutes per side, flipping halfway through. For 4 servings, swap the rack positions halfway through. Watch carefully to avoid burning.
7. Remove the baking sheet from the oven. Spread each tortilla with the smashed black beans, then top with the sautéed vegetables and Mexican cheese blend. Return to the oven (top rack or top and middle for 4 servings) until the cheese melts, 2-3 minutes.
8. Divide the tostadas among plates. Top with the pico de gallo, lime crema and remaining chopped cilantro. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well too. They may be smaller and crisp up faster, so adjust baking time accordingly.

How do I store leftovers?

Store components separately in the refrigerator. The tostada shells can be kept in an airtight container at room temperature. Reheat the beef and bean mixture in a skillet.

Can I make this vegetarian?

Absolutely! Omit the ground beef and add extra black beans or your favorite plant-based protein. The rest of the recipe remains the same.