These black bean tostadas start with crispy shells topped with seasoned beans, salsa, grilled corn, and cheese, then finished with homemade avocado crema.

Two black bean tostadas with corn and avocado crema on a serving platter, with a small jar of avocado cream and lime wedges.

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Black Bean Tostadas with Corn and Avocado Cream

This black bean tostada recipe is just one of many ways to customize the easy tostada recipe that I typically make with refried beans. We love it for quick weeknight dinners, Mexican night, and when I need a meatless dinner idea!

I like to think of it as one giant loaded nacho chip, perfect for when we’re craving TexMex and that signature crunch. It’s also why we love black bean and sweet potato taquitos!

Why I Love This Easy Recipe

  • Crispy, crunchy textures and fresh, bold flavors come together easily.
  • An easy weeknight dinner that is plenty satisfying!

Ingredient Notes

Find the full printable recipe with ingredient notes below.

  • Sweet corn: I use 2 husked ears of corn and grill them for the perfect char, but in a pinch, drained canned corn works too.
  • Tortillas: I use 6-inch white corn tortillas. They toast up nice and crisp! You could also buy tostadas, I just prefer freshly crisped ones.
  • Cheddar cheese: Shred the cheese yourself if you want an even better cheese pull.
  • Black beans and salsa: Partially drain the beans, but do not rinse them. Use your favorite salsa.
  • For the avocado cream: Avocado, jalapeno, garlic, lime, cilantro, sour cream, water, and salt. Cilantro lime crema is another favorite!

How to Make Black Bean Tostadas

Heat oil in a medium skillet and sauté the onions, garlic, salt, and cumin for a couple of minutes before adding the black beans, salsa, lime juice, and water. Cook until heated through, and then mash the beans with a fork.

Black bean and onions in a skillet.

Lay the tortillas flat on a baking sheet, spray or brush with oil, and bake in a preheated 400°F oven for 45 minutes. Flip, sprinkle with cheese, and bake for another 3 minutes until bubbly.

Corn tortillas with melted cheese baked on a sheet pan for tostadas.

Spread bean mixture over the crispy tostada shells, top with charred corn, avocado cream, and your favorite toppings. Enjoy!

Black bean tostadas topped with charred corn, cilantro, and avocado cream on a white platter with lime wedges.

Recipe Tips

  • Topping ideas. Shredded lettuce, shredded cheese, sliced red onions, crunchy cabbage, feta cheese, sriracha mayo, pico de gallo, cilantro or fresh lime wedges.
  • Extra protein. Add some taco meat, chicken, or steak.
  • Adjust the heat. If you’re looking for a milder black bean tostada recipe, you can omit the jalapeno. If you want it spicier, you can use a hot salsa, top and top with extra jalapeño.
  • Layer accordingly. Spread the beans over the cheese so the toppings have something to hold on to.
  • Serve immediately. You don’t want the tostadas to get soggy!
Close up of black bean tostadas topped with roasted corn and cilantro, drizzled with creamy avocado sauce.

More recipes with beans include bean dip with cream cheese, one pot burrito bowls recipe and quinoa black bean salad.

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Two black bean tostadas with corn and avocado crema on a serving platter, with a small jar of avocado cream and lime wedges.

Black Bean Tostadas

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Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
These black bean tostadas start with crispy shells topped with seasoned beans, salsa, grilled corn, and cheese, then finished with homemade avocado crema.
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Ingredients 

  • 2 ears sweet corn
  • 8 corn tortillas , I used 6-inch white corn
  • 1 cup shredded cheddar cheese
  • ½ onion , diced
  • 4 cloves garlic , minced
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • 2 14-ounce cans black beans , partially drained but not rinsed
  • ¼ cup salsa
  • ¼ cup water , more if needed
  • 2 limes

Avocado Cream

  • 1 large avocado , pitted and removed from skin
  • ½ jalapeno , with seeds removed
  • 1 clove garlic , minced
  • 2 juicy limes
  • ½ cup cilantro leaves
  • ⅓ cup sour cream or plain greek yogurt
  • 2-3 Tablespoons water
  • ½ teaspoon salt , more to taste

Optional toppings: shredded lettuce, shredded cheese, sour cream, salsa, diced tomatoes, cilantro, lime juice

Instructions

  • Preheat oven to 400°F
  • Char corn: Cook husked corn on the cob over a gas burner or on a grill pan over medium heat until charred. Slice kernels off the cobs.
  • Cook tortillas: Lay tortillas flat on on a baking sheet. Spray or brush with olive oil. Cook 4-5 minutes, or until starting to crisp. Flip, sprinkle with cheese and cook another 3 minutes, or until bubbly.
  • Cook beans: Meanwhile, in a medium sized skillet, heat 1 Tablespoon olive oil over medium high heat. Add chopped onions, garlic, salt and cumin and cook for 2 minutes. Add the 2 cans of black beans, 1/4 cup salsa, the juice of 2 limes and 1/4 cup water. Cook for 3 minutes, or until heated through, then mash beans with a fork.

Make Avocado Cream

  • Blend ingredients: Add avocado, jalapeno, garlic, lime juice, cilantro, sour cream, water and salt into a blender and blend well.
  • Serve: Spread beans over the warm tortillas, add charred corn, avocado cream and desired toppings, and serve.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Protein: You can easily add extra protein to these tostadas. Add some cooked taco meat, Instant Pot taco chicken or tender slices of steak taco on top.  
Store: Once assembled, serve right away. If you plan to store toppings, keep everything separate. Black bean mixture can be made ahead up to four days in advance. Tostada shells can be stored in an airtight container.

Nutrition

Calories: 219kcal, Carbohydrates: 18g, Protein: 6g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 20mg, Sodium: 600mg, Potassium: 260mg, Fiber: 4g, Sugar: 2g, Vitamin A: 365IU, Vitamin C: 10mg, Calcium: 149mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.