Black Bean Chipotle Tostadas

Don't leave out vegans on Mexican night! These tasty tostadas are topped with black beans, farro, salsa, and oodles of fresh veggies, so everyone will be excited to see them on your dinner table.

Black Bean Chipotle Tostadas
Photo: Jason Donnelly
Hands On Time:
25 mins
Total Time:
25 mins
Servings:
6
Yield:
6 tostadas

Ingredients

  • 6 vegan tostada shells

  • 1 15 ounce can black beans, rinsed and drained

  • ½ cup cooked farro

  • ½ cup frozen whole kernel corn

  • ¼ cup finely chopped red onion

  • ¼ cup chunky salsa

  • 1 tablespoon lime juice

  • 1 clove garlic, minced

  • ½ - 1 teaspoon finely chopped canned chipotle pepper in adobo sauce

  • ½ teaspoon ground cumin

  • 1 tablespoon olive oil

  • 1 ½ cup shredded red cabbage

  • Fresh cilantro leaves and/or avocado slices

Directions

  1. Preheat oven to 350°F. Place tostada shells on a baking sheet. Bake 5 minutes. Meanwhile, in a medium bowl coarsely mash beans. Stir in next eight ingredients (through cumin).

  2. In a 10-inch skillet heat oil over medium heat. Add bean mixture; cook and stir until heated through.

  3. Spread tostada shells with bean mixture. Top with cabbage, additional salsa, and cilantro and/or avocado.

Nutrition Facts (per serving)

221 Calories
9g Fat
30g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 221
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 10%
Sodium 525mg 23%
Total Carbohydrate 30g 11%
Total Sugars 3g
Protein 6g
Vitamin C 14.9mg 75%
Calcium 57mg 4%
Iron 1.7mg 9%
Potassium 518mg 11%
Folate, total 30.8mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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