Smashed Black Bean Tostadas
with Green Pepper, Pico de Gallo & Vegan Chipotle Lime Sauce
- Wheat
- Soy
- Milk
Can’t decide between the mouthwatering flavors of your favorite taco and the satisfying crunch-factor of a plate of nachos? Enter the tostada, aka the perfect marriage of the two. Here, you’ll toast tortillas in the oven for a flat, golden, crispy base. Then, you’ll layer on all your toppings—think creamy spiced black beans, melty Mexican cheeses, sautéed pepper and onion, homemade pico de gallo, and vegan chipotle lime sauce. Yep, it’s pretty safe to say these tostadas are a SMASH hit.
Ingredients
1 unit
Onion
1 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
Vegan Chipotle Mayonnaise
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4). Dice tomato. Roughly chop cilantro. Quarter lime. • In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lime juice. Season with salt and pepper. • In a separate small bowl, combine vegan chipotle mayo with a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Halve, core, and thinly slice green pepper into strips. Drain and rinse beans. • Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, and half the Southwest Spice Blend (you’ll use the rest in the next step). Cook, stirring occasionally, until lightly charred and softened, 5-7 minutes. Season with salt and pepper. • Transfer to a plate. Reserve pan.
• Heat same pan over medium-high heat. Add beans, Tex-Mex paste, remaining Southwest Spice Blend, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until liquid has mostly evaporated, 3-4 minutes. • Remove from heat; gently mash beans with a potato masher or back of a spoon. Stir in 1 TBSP butter (2 TBSP for 4) until melted. (TIP: If mixture is too thick, stir in a splash of water.) Season with salt and pepper.
• Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork. • Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flipping tortillas and swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.
• Once tortillas are toasted, remove sheet from oven. Carefully spread each tortilla with smashed beans, then top with veggies and Mexican cheese blend. • Return to top rack until cheese melts, 2-3 minutes.
• Divide tostadas between plates. Top with pico de gallo, vegan chipotle lime sauce, and remaining cilantro. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious, well-balanced flavors, with the Tex-Mex paste and seasoning getting special praise 🌶️.
- Ease of prep: Most found it easy and fun to make, though some felt it was time-consuming for a quick meal.
- Suggestions: Watch tortillas closely while baking; consider pan-frying for easier control. Add extra beans and cheese for heartier portions.
- Portions: Some found it filling, while others wanted more beans and cheese to cover all the tortillas adequately.
- Texture: Be gentle when spreading beans to avoid breaking tortillas. A few preferred a less pasty bean consistency.
