Smashed Black Bean Tostadas
with Long Green Pepper, Pico de Gallo & Lime 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 lime crema. Yep, it’s pretty safe to say these tostadas are a SMASH hit.
Ingredients
1 unit
Onion
4 tablespoon
Sour Cream
1 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
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
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tasty blend of spices and textures, though some found it a bit spicy; adjust seasoning to taste 🌶️.
- Ease of prep: Quick and simple to make, but watch tortilla cooking time carefully to avoid burning.
- Suggestions: Consider adding avocado, hot sauce, or extra cheese for more flavor; corn tortillas may work better than flour.
- Portions: Some felt there weren't enough beans or toppings to fully cover all the tortillas.
- Texture: The crispy tostadas add great crunch, but can be messy to eat; try folding into tacos for easier handling.
