Smashed Black Bean & Turkey Tostadas
with Green Pepper, Pico de Gallo & Lime Crema
- Milk
- Soy
- Wheat
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, pico de gallo, and tangy lime crema. Yep, it’s pretty safe to say these tostadas are a SMASH hit.
Ingredients
1 unit
Yellow Onion
¼ ounce
Cilantro
1 unit
Lime
1 unit
Long Green Pepper
1 unit
Black Beans
3 tablespoon
Sour Cream
(Contains: Milk)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
½ cup
Mexican Cheese Blend
(Contains: Milk)
4 ounce
Pico de Gallo
10 ounce
Ground Turkey
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
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. • Quarter lime. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice onion. Drain and rinse beans. Roughly chop cilantro. • In a 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.
Heat a drizzle of oil in a large pan over medium-high heat. Add beef or turkey; season with salt and pepper. Cook, breaking up meat into pieces, until lightly browned, 3-5 minutes (it will cook through in Step 5). Turn off heat; transfer to a plate. Carefully discard any excess grease from pan if necessary. Wipe out pan.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, 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. • Turn off heat; transfer to a plate.
Use pan used for beef or turkey here.
• Heat pan used for veggies 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.
Add beef or turkey to tortillas along with veggies, then top with Mexican cheese blend. Cook through the rest of this step as instructed.
• Divide tostadas between plates. Top with pico de gallo, lime crema, and as much cilantro as you like. Serve with remaining lime wedges on the side.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious blend of flavors, though some found it a bit salty or wanted more kick 🌶️.
- Ease of prep: Generally straightforward to make, but a few struggled with cooking the tortillas properly.
- Suggestions: Consider using corn tortillas for better crispiness; add avocado or extra cheese for more richness.
- Portions: Some found it filling with generous portions, while others wished for more beans or veggies.
- Customization: Try adding beef, turkey, or plant-based protein to make it heartier.
Reviews from our home cooks
My biggest issue was the flour tortillas used... when you put olive oil on it and bake them, they puff up and don't deflate without crumbling. I think to fix this, corn tortillas should be used instead. Specifically yellow corn. And you can keep the same method. This was a very tasty meal! I love that they give you pico de gallo so you don't have to chop even more veggies. I thought the flow of this recipe was good.
We loved this easy fast meal! The smashed beans with all the flavor amazing! My son said All that was missing was avocado
Really really good!! Very filling. I added some extra cheese, and I poked holes through each of the tostadas before I cooked them and they didn't puff up in the oven.
My oldest absolutely devoured the tostadas! He asked for seconds and then wanted them again the next day. I'll have to make these again. Definitely a family favorite.
I don't usually like pepper and onions or sour cream but I was VERY surprised at how good the combo tasted - would get again.
Seems like it should be a boring meal, but it was amazing. That tex mex paste ... you need to sell that stuff separately. Where can I get that? Also would be improved by using a smaller onion or bigger pepper
This was good, really good but a bit of a pain to make. Maybe it's just me as I'm not much of a cook. And I skipped the spicy sauce in there and it still was really tasty.
Struggled a bit cooking the tortillas properly. Would probably be ok on a round two, but was hard to gauge how much to poke, how to spread on a standard size baking sheet, how much to oil.
It was a hair too spicy but the sour cream helped mute the heat.
Missed the sweet potatoes that we had in a previous version, both for the nutritional value and the taste
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