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Dinner recipe · from the recipe book

Oven-Baked Black Bean Tostadas with Cheddar

Crisp baked corn tortillas piled with smoky cumin-spiced black beans and melted cheddar, finished with lime and cilantro for a bright, crunchy-creamy bite.

Oven-Baked Black Bean Tostadas with Cheddar

Ingredients

  • 3 cups516 gBlack beans, canned, drained and rinsed
  • 8 tortillas192 gCorn tortillas
  • 1 cup shredded113 gCheddar cheeseshredded
  • 1½ tbsp20 gOlive oil
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • ⅛ tsp1 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup60 gWater
  • ½ lime, juiced22 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment.
  2. Brush the corn tortillas on both sides with half of the olive oil, lay them on the sheets and bake 5 to 6 minutes, flip, and bake 3 to 4 minutes more until crisp.
  3. Meanwhile, heat the remaining half of the olive oil in an ovenproof skillet over medium heat and cook the onion 5 minutes until soft; add the garlic, cumin, smoked paprika and oregano and stir 30 seconds.
  4. Add the black beans, water, salt and black pepper, simmer 3 minutes, then mash about half of the beans with a fork into a thick, chunky spread. Stir in half of the lime juice.
  5. Spread the bean mixture over the crisp tortillas and top with the cheddar.
  6. Bake 5 to 7 minutes until the cheddar is melted and bubbling.
  7. Sprinkle with the cilantro, drizzle with the remaining half of the lime juice and serve 2 tostadas per person.

Contains: Milk.

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Saved in the Every Helping recipe book on October 27, 2026.

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