Crispy tortillas topped with seasoned refried black beans, shredded lettuce and a bright Mexican corn salsa — easy, flavorful, and perfect for a quick meatless weeknight meal.
Alongside tacos, tostadas are one of my favorite quick dinners. These black bean tostadas with Mexican corn salsa are a flavorful vegetarian option that comes together easily. The tortillas crisp up in the oven, the beans are seasoned with Mexican-inspired spices and lime, and the corn salsa adds a fresh, tangy contrast. They’re great for busy nights, easy to prep ahead, and a fun way to change up taco night.
How to make homemade tostada shells
Homemade tostada shells are simple to make and yield a crisp, golden base that’s better than store-bought. All you need are corn tortillas, a light oil and a touch of salt if desired.
- Corn tortillas
- Avocado oil or olive oil
- Salt (optional)
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Arrange tortillas in a single layer, brush or spray both sides lightly with oil, sprinkle a little salt if using, and bake 12–16 minutes until crisp.
Ovens vary, so start checking at about 10 minutes. If they brown too quickly, reduce the temperature to 350°F and finish baking until crisp.
How to make the best refried black beans
These refried black beans are quick, flavorful and far tastier than many canned options. They’re seasoned with lime, cilantro and Mexican spices and can be mashed to your preferred texture.
- 2 × 15 oz. cans black beans, drained and rinsed
- 2 limes, juiced
- ½ tsp garlic powder
- 2 Tbsp cilantro, chopped
- ½ tsp chili powder
- ½ tsp salt (adjust to taste)
- Water (to thin to desired consistency)
- Combine beans, lime juice, cilantro, garlic powder, chili powder and salt in a saucepan over medium heat. As the mixture warms, mash the beans to your preferred texture. Stir in water a tablespoon at a time until you reach a spreadable consistency. Taste and adjust seasoning as needed.
If you’re in a rush, a good-quality canned refried black bean can be used; just top with the corn salsa and shredded lettuce for a fast meal.
How to make Mexican corn salsa
This corn salsa is bright, slightly tangy and pairs perfectly with creamy black beans and crunchy tostada shells. It’s a fresh, no-fuss topping that can be made ahead.
- 3 ears of corn (about 3 cups of kernels)
- ⅓ red onion, finely chopped
- 3 Tbsp cilantro, chopped
- ¼ cup cotija cheese, crumbled
- 3–4 limes, juiced
- Salt & pepper, to taste
- Remove husks and boil corn cobs 1–2 minutes until kernels are plump and bright; cool and cut the kernels from the cobs. Combine kernels, red onion, cilantro and cotija in a bowl. Add lime juice, season with salt and pepper, toss and chill before serving.
Can I make anything in advance?
Yes — most components store well and make weeknight assembly quick:
- Tostada shells: Bake, cool and store in an airtight container or bag at room temperature for a day or two to keep them crisp.
- Black beans: Refrigerate in a sealed container. Reheat in a saucepan over medium heat with a splash of water to loosen the texture.
- Corn salsa: Combine all salsa ingredients except the lime juice and store chilled. Add the lime juice and toss just before serving for the brightest flavor.
To assemble, spread warm refried black beans on each tostada, top with shredded lettuce, spoon on the Mexican corn salsa and finish with optional toppings like diced tomatoes, avocado slices or a dollop of sour cream. Serve immediately so the shells stay crisp.
Notes and serving ideas
These tostadas are naturally gluten-free when made with corn tortillas and are an adaptable base for additional toppings such as pickled jalapeños, shredded cheese or a squeeze of extra lime. They work well as a meatless main or a festive appetizer for gatherings.
Recipe
Black Bean Tostadas with Mexican Corn Salsa
Ingredients
For the black beans:
- 2 × 15 oz. cans black beans, drained & rinsed
- 2 limes, juiced
- 2 Tbsp cilantro, chopped
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp salt, or to taste
- Water, as needed
For the Mexican corn salsa:
- 3 ears of corn (about 3 cups kernels)
- ⅓ red onion, chopped
- 3 Tbsp cilantro, chopped
- ¼ cup cotija cheese, crumbled
- 3–4 limes, juiced
- Salt & pepper, to taste
For the tostadas:
- Corn tortillas
- Shredded lettuce
- Optional toppings: tomatoes, avocado, sour cream, pickled jalapeños
Instructions
To make the tostada shells:
- Preheat oven to 375°F and line a baking sheet with parchment. Arrange tortillas in a single layer, brush or spray both sides with oil, and bake 12–16 minutes until golden and crisp. Cool and set aside.
To make the corn salsa:
- Remove husks from corn and boil cobs 1–2 minutes. Cool and cut kernels from the cobs. Combine kernels with red onion, cilantro and cotija. Add lime juice, season with salt and pepper, toss and chill.
To make the black beans:
- In a saucepan over medium heat, combine beans, lime juice, cilantro, garlic powder, chili powder and salt. Warm and mash to the desired consistency, adding water as needed. Taste and adjust seasoning.
- To assemble, spread beans over each tostada, top with shredded lettuce and corn salsa, add any additional toppings and serve immediately.
Enjoy these black bean tostadas as a quick, satisfying vegetarian meal. They’re easy to prepare, versatile, and perfect for feeding a family or serving at casual gatherings.