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

If you love tacos and nachos, you’ll adore these smashed black bean tostadas. They combine the best of both worlds: a crispy, golden tortilla base topped with creamy spiced black beans, sautéed green pepper and onion, melted Mexican cheese and a fresh homemade pico de gallo. A drizzle of tangy lime crema ties it all together.

This recipe is perfect for a quick weeknight dinner or a fun weekend meal. The tostadas are baked until crunchy, then loaded with layers of flavor. Each bite offers a satisfying crunch followed by creamy, savory and bright notes. Plus, it’s completely vegetarian and can be easily customized with your favorite toppings.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position (and middle for 4 servings). Wash and dry produce. Halve, peel and thinly slice onion; mince a few slices to get 2 tablespoons (4 for 4 servings). Dice tomatoes. Roughly chop cilantro. Quarter lime. Halve, core and thinly slice green pepper into strips. Drain and rinse black beans.
2. In a small bowl, combine minced onion, diced tomatoes, half the cilantro and a squeeze of lime juice. Season with salt and pepper. Set aside as pico de gallo.
3. In another small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Stir in water 1 teaspoon at a time until drizzling consistency. Set aside as lime crema.
4. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper strips, sliced onion and half the Southwest Spice Blend. Cook, stirring occasionally, until lightly charred and softened, 5-7 minutes. Season with salt and pepper. Transfer to a plate.
5. Return the pan to medium-high heat. Add 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 liquid mostly evaporates, 3-4 minutes. Remove from heat; gently mash beans with a potato masher or fork. Stir in 1 tablespoon butter (2 for 4 servings) until melted. If too thick, add a splash of water. Season with salt and pepper.
6. Drizzle tortillas with 1 tablespoon olive oil (2 for 4 servings); brush or rub to coat both sides. Arrange on a baking sheet in a single layer (use 2 sheets for 4 servings). Prick each tortilla with a fork. Bake on top rack, flipping halfway, until lightly golden, 4-5 minutes per side. For 4 servings, bake on top and middle racks, swapping positions halfway. Watch carefully to avoid burning.
7. Remove baking sheet from oven. Spread each tortilla with smashed beans, then top with cooked veggies and Mexican cheese blend. Return to oven (top rack or top and middle for 4) until cheese melts, 2-3 minutes.
8. Divide tostadas among plates. Top with pico de gallo, lime crema and remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well for a gluten-free option. They are smaller and may need slightly less baking time, so watch them closely.

How do I store leftover tostadas?

Store components separately: keep the baked tortillas in an airtight container at room temperature and refrigerate the beans, veggies, pico de gallo and crema. Assemble just before serving to maintain crunch.

Can I make this recipe vegan?

Absolutely. Use a dairy-free sour cream and cheese alternative and substitute the butter with vegan butter or oil. The rest of the ingredients are plant-based.