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Black Bean & Veggie Baked Tostadas

Tostada Tuesday! Is that a thing? Well, any day is a good day to enjoy a simple toasted tortilla topped with deliciousness. Tostadas can be baked or deep fried, and are also sold prepared at the market, though I prefer to make them fresh from a soft corn tortilla. They can serve as a base for a Mexican salad, eaten handheld with various toppings, or you can generously scoop on the toppings, requiring a fork for polite consumption.

Today’s tostadas were baked and topped with a black bean succotash with yellow squash, sweet potato, red onion and corn. After heating, sprinklings of chopped romaine, green chiles, chopped cherry tomatoes and fresh guacamole completed the meal. Cheese or sour cream could be added if desired.


For the succotash: (makes enough for about 8-10 tostadas)

  • ½ red onion, chopped

  • 1 yellow squash, chopped

  • ½ (approx. 1 cup) sweet potato, chopped

  • 1 cup corn kernels

  • 2 cups black beans (see Basic Beans)

  • 1 T Olive oil

  • Spices: 1 t cumin, ½ chili pepper, ½ garlic powder, 1 t salt, ½ t black pepper

For the tostada shells:

  • 8-10 corn tortillas

  • Olive oil

  • Salt



  1. Heat olive oil in large frying pan and add in onion, squash and sweet potato.- cook, stirring often for 10 minutes

  2. Add in corn and cooked black beans and spices and heat, keeping warm after heating thoroughly

  3. Meanwhile, prepare tostada shells by brushing both sides with olive oil, sprinkle with salt and place on baking sheet (if you want more zing, sprinkle with paprika or chili powder as well)

  4. Bake at 350 for 3 minutes, then flip and bake another 3 minutes until crunchy

  5. Spoon about ½ cup bean/veggie mix on top of tostada, spread near edges, but leave ½ inch around. (add cheese at this step if using so it melts over veggies)

  6. Return to oven and heat two additional minutes

  7. Serve with additional toppings


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