The Viral Vegetarian Black Bean Tostadas That Took the Internet by Storm
My tostada obsession runs deep—starting with my mom’s 90s-style tostadas, piled high with ground taco meat and a melty slice of American cheese. So retro, but so nostalgic!
I still love the ease of a tostada dinner—and it turns out Plays Well With Butter readers do, too.
When I first shared this Black Bean Tostadas recipe in 2022, it went completely viral. With over 6 million views in just a few short weeks (🤯🤯🤯), these beauties became an instant fan-favorite for their easy prep and crave-worthy layers of texture.
Just like my popular Crispy Black Bean Tacos, this recipe gives budget-friendly canned black beans a flavor-packed glow-up, transforming them into rich, homemade refried beans in just 10 minutes. One pan, zero fuss—plant-based magic! 🪄
The real magic, though? The textures. 🤤 Crunchy tostada shells, hearty refried black beans, toasty pops of sweet corn, and cooling avocado crema—every bite is crispy, creamy, smoky, and downright craveable.
TL;DR? These black bean tostadas are ridiculously easy to make—and even easier to love. No wonder they went viral! 💜
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Buy Now → The Best Quick and Easy Refried Black Beans for Tostadas
Canned black beans are my go-to pantry staple—convenient, versatile, and the perfect blank canvas for hearty vegetarian meals like this one. Here, a quick simmer with garlic, onion, and warm spices transforms them into something deeply flavorful—all in just 10 minutes on the stovetop!
Must-Have Toppings for Next-Level Black Bean Tostadas
There are 2 toppings I consider non-negotiable for these black bean tostadas: charred corn and avocado crema. The corn adds pops of sweetness, while the crema brings cool, creamy richness, creating a delicious contrast to hearty refried beans—the ultimate finishing touch!
🌿 For Vegan Black Bean Tostadas ⇢ This recipe is vegetarian, but making it completely vegan is easy. Swap the sour cream in the avocado crema for your favorite non-dairy yogurt, or try my Vegan Cashew Crema—a plant-based option that’s just as rich and creamy, no dairy alternatives needed!
Assembly and Serving
With all the components ready, it’s time to build! Warm up your tostada shells, layer on the toppings, and dig in.
From there, pile on any extra toppings you love! Chopped cilantro, shredded lettuce, diced tomatoes, sliced jalapeño, and cotija cheese are all fantastic choices.
I can’t wait for you to try these Black Bean Tostadas! They’re quick, simple, and bursting with flavor. I know you’ll love them as much as we—all 6 million of us! 😉—do.
If you give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. I LOVE hearing about and seeing your PWWB creations!
Print
30-Minute Black Bean Tostadas with Avocado Crema (Vegetarian)
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: serves 4-6 1x
- Category: Tacos, Burritos & Enchiladas Recipes
- Method: Stovetop
- Cuisine: Mexican & Tex-Mex, American
- Diet: Vegetarian
Description
These Quick and Easy Black Bean Tostadas are a weeknight dinner dream!
Crispy tostada shells layered with homemade refried black beans—made with canned beans and warm spices—smoky charred corn, and a drizzle of creamy avocado crema.
Every bite is crunchy, creamy, and packed with bold flavor—and the best part? They’re ready in 30 minutes or less!
Ingredients
- 6–8 tostada shells, warmed as desired
- 2 ears sweet corn, husked
- 1 medium yellow onion, diced
- 4 cloves garlic, finely chopped or grated
- two 14-ounce cans black beans, mostly drained (do not rinse)
- 2 tablespoons olive oil
- 1 heaping teaspoon chili powder
- 1 heaping teaspoon ground cumin
- 1 heaping teaspoon smoked paprika
- ¼ cup vegetable broth or water
- 2 large, juicy limes, juiced
- kosher salt and ground black pepper, to season
for the avocado crema:
- 1 large avocado, pitted and peeled
- 1 large jalapeño, deseeded as desired
- 1 clove garlic
- 2 large, juicy limes, juiced
- ⅓ cup packed cilantro leaves and tender stems
- ⅓ cup sour cream or full-fat yogurt
- 2–3 tablespoons water
- kosher salt and ground black pepper, to season
Instructions
*Prep note: Once you start cooking, these black bean tostadas come together quickly. Have everything chopped, measured, and within arm’s reach of the stovetop before you begin.
- Mix the avocado crema: Add all listed ingredients (except water) to a food processor. Season with ½ teaspoon kosher salt and ground black pepper. Pulse to break up the avocado and cilantro, then blend until smooth and creamy. Add water, 1 tablespoon at a time, to reach your desired consistency. Set aside or store in an airtight container in the refrigerator for up to 2 days.
- Char the sweet corn: Place the sweet corn directly over a gas burner, then light to a medium-high flame. Cook 2 minutes per side or until charred as desired. Transfer to a cutting board and carefully slice the kernels off the cob. (No gas stove? Use an outdoor grill, grill pan, or broil the corn in the oven.)
- Sauté the aromatics: Meanwhile, as the corn chars, heat olive oil in a medium skillet over medium heat. Add the onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until translucent and fragrant, 3-4 minutes. Add the garlic, chili powder, cumin, and smoked paprika, stirring to coat. Cook 1-2 minutes, until very fragrant.
- Make the black bean filling: Stir in the black beans and cook 1-2 minutes until warm. Add vegetable broth/water and bring to a gentle simmer. Using a spatula or wooden spoon, mash some of the black beans to create a creamy, cohesive texture. If needed, cook another 1-2 minutes to thicken slightly. Squeeze in lime juice and season with additional salt and black pepper as desired. Remove from heat.
- Assemble black bean tostadas: If desired, warm tostada shells according to package directions. Spread black bean topping over each tostada shell. Top with charred corn, a drizzle of avocado crema, and any other toppings you love–chopped cilantro, cotija cheese, shredded lettuce, etc. Enjoy!
Notes
Jess’ Tips and Tricks:
- Dietary Restrictions: As written, the black bean tostada topping is completely vegan, though the avocado crema is not. For a fully vegan dish, swap the sour cream or yogurt in the crema with your favorite dairy-free alternative or try my Vegan Cashew Crema instead.
- 15-Minute Meal Prep: Most of the active prep work for these tostadas comes from making the avocado crema and chopping the veggies. Prep either or both in advance for a great head start on dinner—it takes 15 minutes, tops:
- Dice one medium yellow onion and store it in an airtight container in the refrigerator for up to 5 days (<5 minutes active prep).
- Mix the avocado crema according to Step 2 of the Recipe Directions. Store in an airtight container in the refrigerator for up to 2 days (10 minutes active prep).
Storage and Reheating:
- Once assembled, black bean tostadas are best enjoyed immediately. However, the black bean topping stores well—keep it in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave until warmed through, then assemble tostadas as desired.
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
This looks so amazing and I can’t wait to actually try it but the ad settings are set so high that on the mobile app, I almost can’t even get through it. 5 stars for the recipe but frustrating for the website.
Hi Chelsea, we’re sorry to hear you had issues with ads on mobile! We’ll work on making this more user-friendly for our readers, but using the “print view” of recipes is a good workaround in the meantime! Hope you have a chance to try the tostadas soon! 🙂
Jess makes the best meatless meals! Full of flavor, well balanced and still so satiating. These tostadas are a summer favorite of ours and so simple to pull together.
Thank you, Aimee!! We’re so glad you loved this recipe too & that it could become a new fave. As always, we’re so grateful you took the time to share your thoughts!! 🙂
I made this for dinner and it was delicious. Thank you for a new dinner.
So happy you loved the tostadas, Kristina!
May be a silly question but are you cooking the corn before charring?
Hi Lori! Not a silly question at all. I am not cooking the corn before charring it – I personally don’t mind the bite & flavor of raw corn. If you prefer to steam it beforehand so it’s more fully cooked, you can totally do so. Let me know if this helps!
These were so tasty! The sweet roasted corn was a perfect foil to the savory black beans and creamy lime and avocado sauce. I’ve been wanting to make these all summer and am sad I waited so long! These will be on regular rotation in our home! Easy to make the crema dairy free with plain coconut milk yogurt. I didn’t have a jalapeno so I threw half a can of mild roasted green chiles in instead.
Hi Denise! Thanks so much & we’re thrilled to hear you loved these tostadas as much as we do!💜
These tostadas were amazing!! Super quick and easy to make but tasted gourmet. My family loved them. Really looking forward to the rest of your low-effort recipes.
So glad you loved them as much as we do! Check out all of our latest posts on our homepage here for our other low-effort summer dinners published in July or sign up for our email list here!