Black or Refried Bean Tostadas

This is a nice way to change up our Mexican food routine! The salsa is fresh and flavorful. I use refried beans instead of black beans because they are not readily available here. I prepare them the exact same way. I broiled the tortillas for a couple of minutes before adding the beans so the bottom wouldn't get soggy. Be sure to watch them closely...they will burn quite easily if not careful. Corn tortillas can probably be substituted for the flour ones. Everyone really likes these!

Black or Refried Bean Tostadas

Serves 4



  • 1/2 cup (120 mL) chopped avocado
  • 1/2 cup (120 mL) chopped tomato
  • 1/4 cup (60 mL) thinly sliced green onion or 1 small yellow onion chopped
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt


  • 2 Tablespoons (30 mL) water
  • 2 Tablespoons (30 mL) fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 (8-inch) flour tortillas
  • 1 cup (125 g) shredded roasted skinless, boneless chicken breast
  • 3/4 cup (3 ounces/85 g) shredded Monterey Jack cheese
  • 1 cup shredded lettuce
  • 1/2 cup (113 g) sour cream


Preheat broiler.

To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.

Combine 2 tablespoons water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth or smash with a potato masher.

Place tortillas on a baking sheet, and spread about 1/4 cup black bean mixture evenly over each tortilla. Top each evenly with 1/4 cup chicken and 3 tablespoons cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.

Top each tortilla with 1/4 cup lettuce, 1/4 cup salsa, and 2 tablespoons sour cream. Cut each tortilla into 4 wedges.

Recipe from

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