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Heart Tostadas with Black Beans

Active Time: 30 minutes
Total Time: 30 minutes
  • Vegetarian
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Big Kids Plate
Toddler Plate

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Why we love it:

It’s a fun Valentine’s Day recipe! If you aren’t making this in February or you don’t like hearts, by all means just use a round tortilla. If you don’t have a heart shaped cookie cutter, be sure to check out the Culinary Skills section for ideas.

Ingredients

  • 2 15-ounce cans Black Beans
  • 14 cup Water
  • 1 teaspoon Kosher Salt (divided)
  • 2 Tablespoons Chili Powder
  • 2 cloves Garlic (divided)
  • 2 Tablespoons Cider Vinegar
  • 8 Corn Tortillas
  • 4 Tablespoons Canola Oil (divided)
  • 12 head Green Cabbage (or 3 cups slaw mix)
  • 12 teaspoon White Sugar
  • 12 teaspoon Ground Cumin
  • 1 Avocado
  • 12 cup Salsa (divided)
  • 14 cup Monterey Jack Cheese (shredded - or cheddar, optional, to taste)
  • 4 Tablespoons Sour Cream
  • 2 Tablespoons Pepitas

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 425 DEGREES
  • 2. BEANS

    Open and drain the beans and place in a small pot with a ¼ cup of water. Add the chili powder and ½ teaspoon of salt. Bring to a simmer and if desired, mash with a fork to the desired consistency.

    Mince garlic. Add ½ the minced garlic to the beans. Simmer beans, turning down heat until ready to serve.

  • 3. TOSTADAS

    Cut a heart shape into the tortillas with a cookie cutter (or see Culinary Skills for the knife method). Use a cutter that is smaller than the tortilla, so the outer ring stays in tact too. Brush or rub the heart and the outer ring with about 1 Tablespoon of oil and a pinch of salt. Line up on a baking sheet and roast, flipping halfway through, for about 6 - 8 minutes or until crispy and deeply golden.

  • 4. CABBAGE

    Shred cabbage finely.

    In a bowl, whisk together the other ½ of the minced garlic, the vinegar, a pinch of salt, the sugar, cumin and remaining 3 Tablespoons of oil. Add the cabbage and toss to coat

  • 5. SERVING

    Open and drain the beans and place in a small pot with a ¼ cup of water. Add the chili powder and ½ teaspoon of salt. Bring to a simmer and if desired, mash with a fork to the desired consistency.

    Mince garlic. Add ½ the minced garlic to the beans. Simmer beans, turning down heat until ready to serve.

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Substitutions

  • DAIRY FREE:
    omit sour cream or replace cheese
  • PESCATARIAN:
    this would be great with seared shrimp or white fish seared and served over top
  • CORN TORTILLAS:
    you can use flour but I wouldn’t try to toast them, just make soft tacos!
  • TOPPINGS:
    whatever you like - anything goes!

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Meals like this are the best for kids. Which parts do they like? Let them assemble their own tostadas and adjust ingredients so there are a few new things too

For Toddlers

  • Mash beans. Add mashed avocados. Serve with a broken up tostada or a soft corn tortilla instead

For Choosy Eaters

  • Make a cheese tortilla in between layers of the tortillas and cut that into a heart, or just top tostada with cheese and melt
  • Assemble with things they like or leave new bits on the side for tasting

Prep Ahead & Use It Up

  1. You can make the tostadas and store in a zip lock bag for a day. Reheat in the oven for a minute to crisp and gently warm
  2. The beans reheat very well
  3. Make the dressing for the cabbage but don’t toss it in as it will quickly wilt

Culinary Skills

To make a heart shape without a cutter, get a piece of scrap paper and fold it in half. Mark the diameter of the tortilla and draw on a half heart shape. Cut the paper with scissors, and use the paper stencil to trace out a heart on the tortilla.  Or just free form it! Picasso hearts are cool too.

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