Tostadas - with black beans 

The tostada may be a simple dish, but it encapsulates Mexican food perfectly. This authentic recipe originated when locals had stale corn tortillas they needed to fry, in order to eat. Top with a base of beans, lettuce, tomato, sour cream and a choice of red or green chilli sauce.

Preparation time

20 minutes

Cooking time

1 hour

Number of serves

4 - 6

Skill level

Low -  Medium                           


  • 2 avocados, peeled, seeds removed and mashed with the juice of a lemon or lime
  • pinch salt 
  • chilli
  • 1 pinch paprika

Combine guacamole ingredients in a small stick blender. Blend until smooth. Alternatively mash with a fork.

Black beans:

  • 1 1/2 cup dried black beans pre cooked as per packet instructions
  • 1 large onion
  • 3 garlic cloves 
  • spices: 1 tsp ground cinnamon 1 tsp ground coriander, 2 tsps ground cumin
  • 1 ½ bunches coriander
  • 1 bunch mint

Heat oil in a large frying pan. Add onion and cook for 5 minutes or until translucent. Add garlic and spices and cook for a further minute.

Add coriander and mint leaves and stir to combine.

Remove from heat. Spoon mixture into precooked black beans and 4 1/2 cups water.

Bring to the boil. Reduce heat, cover, and simmer 55 minutes or until tender. Season with salt and pepper. 

Toppings and tostadas:

  • 2 corn cobs, roasted and kernels removed
  • 1 cup sour cream
  • 4 radishes, thinly sliced 
  • 2 green chillies,
  • sliced ½ bunch coriander
  • serve with 1 pkt corn tortillas.

Peel corn cobs leaving husks intact. Roast over an open flame until golden brown and allow to cool. Slice corn kernels from cobs.

Heat 1 tablespoon oil in a large fry pan or a griddle over high heat and place corn tortillas one or two at a time into pan.

Cook, turning once for 3 minutes or until golden and puffed. Repeat with remaining tortillas.

Spoon black beans onto tostadas with roasted corn, sour cream, guacamole, radishes, green chilli, and coriander leaves.   

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