Smashed Black Bean Tostadas
with Poblano, Pico de Gallo & Lemon Crema
- 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 tangy lemon crema. Yep, it’s pretty safe to say these tostadas are a SMASH hit.
Ingredients
1 unit
Onion
4 tablespoon
Sour Cream
1 unit
Lemon
1 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
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
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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 lemon. Halve, core, and thinly slice poblano into strips. • In a small bowl, combine minced onion, tomato, half the cilantro, and a squeeze of lemon juice. Season with salt and pepper. • In a separate small bowl, combine sour cream with a squeeze of lemon 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 toasted and 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.
• While tortillas bake, heat a drizzle of oil in a large pan over medium-high heat. Add poblano, 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, 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.
• Once tortillas are toasted, remove sheet from oven. Carefully spread each tortilla with smashed beans, then top with veggies and Mexican cheese. • Return to top rack until cheese melts, 2-3 minutes.
• Divide tostadas between plates. Top with pico de gallo, lemon crema, and remaining cilantro. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of spices and fresh ingredients, with some finding it perfectly spicy while others preferred less heat.
- Ease of prep: Quick and simple to make, though some found the multiple steps and chopping a bit time-consuming.
- Suggestions: Consider adding more beans for heartier portions; try corn tortillas for authentic crunch and easier eating.
- Portions: Several felt it wasn't quite filling enough as a meal; adding rice or extra beans could make it more substantial.
- Tortilla tips: Watch tortillas closely while baking to avoid burning; poking holes thoroughly helps prevent puffing up 🍲.
Reviews from our home cooks
Bean smash turned out super dry and has to keep adding water to improve. The rest was pretty good. Recipe could be re-written to be more clear (i.e. Step 2: Make your Pico de Gallo) also there was a "Southwest Seasoning Paste" mentioned but not clear that you were supposed to mix the dry packet with water to make said paste? Husband and I had to reread steps several times to read between the lines.
I think the pico would have been better with a jalapeno, which is it typically served with in most restaurants. I also found that there weren't quite enough black beans to evenly spread over the tortillas. The sour cream mixture and poblano/onions were the best part.
The flavors here were good. It's a bit labor intensive to crisp the tostada and then fill them without making a mess. I will use my air fryer for crisping to save time if I choose this one again. I always appreciate the fresh pico and crema.
Taste great but was very disappointed that there was barely enough beans to cover 4 tostadas and also the crema. It says in the directions it makes 6 but no, we were left hungry. Not worth it.
This was very good. Value was good for portions. Choose to make tacos instead of tostadas for ease of eating. Added meat to bf to stretch the portions. Trying to find ways to keep service by making him happier with cost vs portions. Poblano quality should have been much better last one received last week. This was appeared to be older.
I usually use lime with my tostadas but the lemon worked out great. Not overly spicy. Loved these!
Tasty but using baked tortillas as the tostadas makes for something very toasty, crisp & somewhat challenging to eat - flakes and breaks. If you don't mind making a mess while you eat, it's a great meal.
I generally prefer corn tortillas to make tostadas but these still turned out pretty good. I would make this again.
I think the tortillas need to be toasted in a pan vs roasted in the oven. They can burn very easily. Also, the lemon crema needed garlic salt for added flavor.
