Bean Tostada Easy 10 Minute Meal Wellplated Com

As a self-proclaimed kitchen slowpoke, even the most simple one-pan recipes for me take longer. My typical pace in the kitchen hovers somewhere between “comfortable” and “seriously—what have I been doing in here for the past hour?” I like to thoughtfully select garnishes, chat to whoever happens to be in the kitchen with me (even if it’s usually just my dog), sip on a Jalapeño Margarita, and just relax. Therefore, for fun (and efficiency), I decided to give myself a challenge. Could Erin make a healthy, wholesome dinner in just 10 minutes? (A.k.a. Something even faster than this 15-minute Mushroom Quesadilla.) The resulting masterpiece (clocking in at 9 minutes and 54 seconds) is this healthy black bean tostada recipe.

How to Make Bean Tostadas

Though I won’t be entering any speed-oriented cooking competitions anytime soon, I’m happy to have this quick and easy bean tostada recipe in my arsenal (along with these other 30-minute meals). Pre-shredded cabbage, easy-to-crumble queso fresco, diced tomato, and cilantro kept my chopping and prep to a minimum without sacrificing flavor.

The Ingredients

Black Beans. Containing more protein than a chicken drumstick, black beans are one of my favorite plant-based protein sources for vegetarian Mexican recipes (like these Sweet Potato Black Bean Quesadillas).

Salsa. My quick and easy method for seasoning the beans and infusing them with tons of yummy Mexican flavors (also my trick to this Taco Pasta). Choose your favorite homemade salsa or store-bought variety. Onion. Adds some extra texture, zip, and aromatic flavor to this simple 10-minute bean tostada recipe. Tortillas. Save the flour tortilla for Flank Steak Tacos. For the best bean tostada recipe, you’ll want to use high-quality yellow corn tortillas. Traditionally fried, I like to make bean tostadas in then oven to cut both fat and calories from even serving.

The Directions

Storage Tips

TO STORE: Bean tostadas are best enjoyed right after serving. However, leftover bean mixture may be stored in the refrigerator for up to 4 days in a covered container.TO REHEAT: Warm the bean mixture in a skillet over medium heat until heated through. Then spread over freshly baked tortillas and top as desired. Alternatively, you may also microwave the beans, in a microwave-safe container, until steaming.TO FREEZE: The bean mixture may be stored in the freezer, in an airtight container, for up to 3 months. Defrost overnight in the refrigerator before warming.

Recommended Tools to Make this Recipe

Skillet. My favorite everyday pan for simple stovetop recipes, like this Taco Skillet.Sheet Pan. For baking up the tortilla shells perfectly crisp—no frying required.Sectioned Serving Platter. For “build-your-own” recipes where an array of toppings are involved, I love divided serving platters like this one.

The gauntlet has been laid: 9 minutes, 54 seconds. Looking for more meatless Mexican-inspired mains? Try these Vegetarian Burritos, Vegan Enchiladas, and Vegetarian Enchiladas.

Sliced avocado or guacamoleSalsa or pico de galloWarm homemade quesoDiced onionDiced tomatoesFreshly chopped cilantroA squeeze of fresh lime juiceShredded Mexican cheese

Keep in mind, if you like a lot of toppings then you may need more than 10 minutes to fully prepare this recipe. Regardless, it is still a quick, healthy, and delicious meal!

Best Guacamole Recipe

10 mins

Grapefruit Margarita

10 mins

Vegan Queso

45 mins Leave a rating below in the comments and let me know how you liked the recipe. Can you beat my 10-Minute black bean tostada record? If you try, I’d love to hear how it goes!