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Black Bean Tostadas with Avocado + Jicama

Active Time: 25 minutes
Total Time: 23 minutes
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Why we love it:

A tostada is a like a crunchy taco meets giant nacho. Think of this recipe as a guideline and you’ll make 1000 versions of this with whatever’s in your fridge and be happy every single time. Try with leftovers, salad or roasted veggies you have, a mix of cheeses, any type of bean, flaked fish or sauteed shrimp, etc.


  • 8 Corn Tortillas
  • 1 Tablespoon Canola Oil
  • 2 15-ounce cans Black Beans
  • 1 teaspoon Unsalted Butter
  • 1 teaspoon Ground Cumin
  • 12 teaspoon Garlic Powder
  • 1 teaspoon Kosher Salt
  • 2 Limes
  • 8 ounces Monterey Jack Cheese (any “Mexican blend” or cheddar, shredded)
  • 1 Jicama
  • 2 Avocados
  • 1 cup Salsa

Cooking Instructions


    Place the tortillas on a baking sheet and brush with the oil. You want to coat all of the surfaces, on both sides, quite well. Layer the tortillas in one layer (you may need 2 pans or do 2 batches). Place in the oven and bake for 4 - 6 minutes. Flip over. Bake until dark golden brown and super crispy. Remove when done and repeat if needed. Set aside. Keep oven on.

  • 3. BEANS

    Open the beans and drain. Heat the beans in a separate sauté pan with the butter. Add the cumin, garlic powder and salt. Cut one lime in ½ and squeeze in the juice of ½ the lime.


    Place tortillas on baking sheets (it’s ok if they’re very close together now). Top each with cheese, beans, more cheese. Place in the oven for about 2 - 3 minutes or until the cheese is melted.

  • 5. JICAMA

    Peel the jicama. Dice into small cubes.

  • 6. AVOCADO

    Place the avocado meat into a bowl. Add the juice of the other ½ of the lime. Add a pinch of salt and a spoonful of salsa (optional). Mash it well.

  • 7. SERVING

    Place 2 tostadas on a plate and garnish with avocado, salsa, and jicama cubes. Serve with wedges of lime.

Check out our new features!


    it is, just double check your tortillas are 100% corn
    omit cheese or use DF cheese of choice
  • VEGAN:
    just omit the cheese and butter. Serve with vegan cheese (they make great Mexican-style cashew nacho cheese) or not
    add sauteed shrimp, seared white fish, smoked salmon
    ok to omit
    pinto beans, refried beans
    if I have leftovers I’ll add rice or quinoa to the topping
    this is a great fridge cleanout recipe! Leftover chicken (shredded), any cheese, roasted veggies with lots of cheese, any grains. Or melt cheese and beans on the tostada and top with a dressed green salad, top with eggs
    just top these how your kids will eat them, or maybe serve as a soft taco
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