Smashed Black Bean Tostadas

Smashed Black Bean Tostadas

with Long Green Pepper, Pico de Gallo & Lime Crema

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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 tangy lime crema. Yep, it’s pretty safe to say these tostadas are a SMASH hit.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

1 unit

Roma Tomato

1 unit


¼ ounce


4 tablespoon

Sour Cream


6 unit

Flour Tortillas


1 tablespoon

Southwest Spice Blend

13.4 ounce

Black Beans

1 unit

Tex-Mex Paste

½ cup

Mexican Cheese Blend


Not included in your delivery

1 teaspoon

Vegetable Oil

1 tablespoon





1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat41 g
Saturated Fat19 g
Carbohydrate105 g
Sugar14 g
Dietary Fiber11 g
Protein24 g
Cholesterol65 mg
Sodium2170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all 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. Halve, core, and thinly slice green pepper into strips. • 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 sour cream 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.


• 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; flip tortillas and swap rack positions halfway through cooking.) TIP: Watch carefully to avoid burning.


• While tortillas bake, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, and half the Southwest Spice (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. • Turn off heat; transfer to a plate.


• Meanwhile, drain and rinse beans. • Heat pan used for veggies over medium-high heat. Add beans, Tex Mex paste, remaining Southwest Spice, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until liquid has mostly evaporated, 3-4 minutes. • Remove from heat and gently mash beans with a potato masher or back of a spoon. Stir in 1 TBSP butter (2 TBSP for 4). If mixture is too thick, add a splash of water. Season with salt and pepper.


• Once tortillas are toasted, remove sheet from oven. Carefully spread each tortilla with smashed beans, then top with veggies and Mexican cheese. • Return to oven until cheese melts, 2-3 minutes.


• Divide tostadas between plates. Top with pico de gallo, lime crema, and remaining cilantro. Serve with remaining lime wedges on the side.