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Smoky Black Bean Avocado Tostadas
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5 from 1 vote

Smoky Black Bean Avocado Tostadas

These Smoky Black Bean Avocado Tostadas are absolutely delicious and very simple and quick to make.  Made with a black bean chipotle puree, monterey jack cheese, guacamole, grape tomatoes and scallions.  For added yum, add some shrimp!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Lunch, Main Course
Cuisine: Mexican, Vegetarian
Servings: 3
Calories: 367kcal
Author: Mexican Appetizers and More


  • 1 Package white shredded cheese 8oz (such as Monterey Jack cheese or Mozzarella cheese)
  • 1 Container grape tomatoes or can use Roma tomatoes chopped
  • 1 Package scallions chopped, use as much or as little as you like
  • 6 corn tortillas
  • oil


  • crumbled queso fresco for topping
  • mexican crema drizzled on tortillas
  • hot sauce
  • chopped fresh cilantro for garnish


  • 15 ounce can of black beans drained and rinsed
  • 2 chipotles in adobo sauce found in the international aisle under Mexican cuisine
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • pepper to taste
  • 1/3 cup water


  • 1 avocado cut in half, pit removed and flesh scooped out
  • 1 lime half juiced and the other half cut into quarters or slivers to sprinkle over tortillas
  • 1/2 of an onion chopped
  • 1 tablespoon fresh cilantro chopped
  • salt to taste


Black Bean Puree

  • In a skillet over medium heat add a tablespoon of oil and saute onion and garlic until onion is somewhat translucent.
  • Add drained/rinsed beans, whole chipotle peppers, spices, salt and pepper. Stir well and cook for a minute or two.
  • Turn off heat and put all ingredients in a blender or chopper with 1/3 cup of water. (add water slowly, you may not need to use all of it) You want the beans to form a consistent puree.Set aside.


  • Cut avocado in half, remove pit by gently slapping a knife into it and remove avocado flesh with a spoon.
  • Place avocado flesh in a bowl and smash with a fork.Add chopped onion, lime juice, chopped cilantro and salt.  Set aside.

Toasting Corn Tortillas to Form Tostadas

  • In skillet over medium heat, add a tablespoon of oil and toast corn tortillas on both sides until golden brown.  Drain on paper towels.
    Note: Will need to add more oil as you go.

Layering Tostadas

  • Take one or two tortillas at a time and place again in the skillet over low heat.
  • Spread a couple of tablespoons of bean puree on each tortilla and then top with shredded cheese.
  • Allow cheese to melt.
  • Repeat with other tortillas.
  • Top tortillas with guacamole, tomatoes and scallions.
  • Optional ingredients: crumbled queso fresco, chopped cilantro, mexican crema (drizzled) and hot sauce.Serve immediately.  Enjoy!


I also used some shrimp for half of the tostadas.  If you would like to do the same just peel and devein shrimp and cook in a pot of water over medium heat for 5 minutes.


Serving: 3g | Calories: 367kcal | Carbohydrates: 56g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Sodium: 965mg | Potassium: 921mg | Fiber: 18g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 19.1mg | Calcium: 111mg | Iron: 4.1mg