Avocado-Black Bean Tostadas

Updated Sept. 23, 2025

Recipe Overview

Total Time: 40 minutes (active) + cooling time (variable, ~15–20 minutes)

Prep Time: 10 minutes

Cook Time: 30 minutes (baking, plus pickling/chilling)

Ingredients

For Pickled Vegetables

• 1 medium red onion, thinly sliced

• 1–2 jalapeños, sliced (adjust seeds for heat preference)

• 1 cup cider vinegar or white wine vinegar

• 1 tablespoon kosher salt (e.g., Diamond Crystal)

• 1 tablespoon sugar

• A few black peppercorns

• 1 (1-inch) cinnamon stick

• 1 bay leaf

• ½ cup water (to barely cover vegetables)

For Tostadas

• 6 corn tortillas (6-inch diameter, preferably small to medium for handheld servings)

• 2 tablespoons vegetable oil (for brushing tortillas)

• 1½ cups black refried beans (from 1 (15-ounce) can, seasoned with ½ teaspoon ground cumin, 1 small garlic clove (minced), and ¼ teaspoon salt)

For Avocado Topping

• 3 small firm-ripe avocados (peeled, pitted, and cubed)

• ½ teaspoon salt (adjust to taste)

• 2 tablespoons fresh lime juice (plus extra for seasoning)

• Freshly ground black pepper

For Garnish

• ¼ cup crumbled queso fresco (to taste)

• 4–6 red radishes, thinly slivered

• 2–3 tablespoons fresh cilantro, roughly chopped

• 1–2 tablespoons epazote leaves (optional, for earthy aroma)

• 1–2 tablespoons crema, sour cream, or crème fraîche (optional, for richness)

Preparation Instructions

Step 1: Make Pickled Vegetables

1. In a small stainless-steel pot, combine sliced red onion, jalapeños, vinegar, salt, sugar, black peppercorns, cinnamon stick, bay leaf, and water (to barely cover).

2. Bring the mixture to a rolling boil over high heat, then reduce to medium and simmer briskly for 5 minutes to infuse flavors.

3. Remove from heat and let the vegetables cool completely in the brine.

Note: Pickled vegetables are ready to use immediately but will keep refrigerated for up to 1 month. The onions will develop a tangy, piquant flavor.

Step 2: Prepare Tostadas

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Brush both sides of each corn tortilla liberally with vegetable oil (ensures even browning and crispiness).

3. Arrange tortillas on the baking sheet and bake for 5 minutes. Flip each tortilla and bake 5–7 minutes more until golden-brown and rigidly crisp.

4. Transfer to a wire rack to cool completely (tortillas will crisp further as they cool).

Step 3: Warm Refried Beans

While tortillas cool, warm the refried beans:

• Microwave: Heat in 30-second bursts, stirring between, until warmed through.

• Stovetop: Reheat over medium heat with 1–2 tablespoons water to adjust consistency.

Step 4: Assemble Tostadas

1. Mash Avocado: In a bowl, toss cubed avocados with salt, lime juice, and black pepper. Adjust lime for brightness.

2. Layer Components:

3. Spread a generous layer of warmed refried beans over each cooled tortilla (avoid overflowing edges).

4. Top beans with seasoned avocado cubes.

5. Add pickled onion and jalapeño slices (from brine).

6. Sprinkle with crumbled queso fresco and slivered radishes.

7. Garnish with chopped cilantro, epazote (if using), and a dollop of crema.

Notes & Tips

• Texture Enhancement: For crispier tostadas, bake in a single layer without overcrowding the pan.

• Pro Pickling: To preserve vegetable texture, pour hot brine over raw vegetables (skip simmering). Cool before using.

• Protein Upgrade: Add grilled fish (e.g., mahi-mahi) or shredded chicken for depth.

• Seasoning: Adjust bean seasoning with extra cumin or garlic to taste.

• Storage: Tostadas can be baked ahead and stored in an airtight container for up to 2 days; reheat briefly before assembling.

Serves 6 as an appetizer or 3 as a main course.