Cheesy broccoli and black bean melts are a quick, easy and healthy vegetarian tostada recipe for busy nights. (Watch the kids happily eat their veggies!)
Question of the day: Are you a broccoli lover or hater?
Broccoli is one of my favorite vegetables. I am happy to eat it steamed with just a bit of salt but the rest of my family needs a little more coaxing.
So I make them broccoli cheese brown rice, my cheesy chicken and broccoli twice-baked potatoes, chicken and broccoli chowder and roasted chicken and veggies sheet pan dinner. And broccoli slaw is one of my favorite shortcuts for a stir fry or quinoa salad.
My kids (ages 5 and almost 3) will waffle between gladly chomping down on a few stalks of broccoli some nights to not wanting to take more than a small “thank you bite” on other nights — that’s our house rule of at least trying a bite of your food.
These cheesy broccoli and black bean vegetarian tostadas, however, are a different story. They chow down. Both of them. That’s a total win!
And since this makes a little more than they can eat, I get to have an appetizer with them 😀 (Most nights, they eat before us and my husband and I have our dinner after they go to bed at 7.)
These tostadas are customizable too – add some seasonings, switch up your cheese and top with your favorite toppings. You know I love some toppings!
As you can see, I spread the black beans on the bottom, then top with broccoli and then cover with cheese. This means they can’t pick out the broccoli. Mama ain’t no fool!
Here’s a few quick notes on these vegetarian tostadas:
- I get 4-5 tostadas depending on what size my tortillas are. Smaller tortillas (that I often use for the kids) will yield more than the larger ones. You can also mix and match.
- This serves 2-3 people so just double or triple the recipe as needed. (You’ll have to take turns broiling on separate pans.)
- For older kids and adults, you can sprinkle the tortillas with chili powder, salt and pepper after brushing with oil and before baking – this will give it some extra flavor. Or you can add some seasoning to the smashed black beans.
- You can also use Monterey Jack or Jalapeño Jack cheese for a bit of kick.
- You can substitute refried beans for the black beans. However, refried beans have more moisture, so they can make the middle of the tostada a bit soggy if it’s not well baked.
- Not vegetarian? You could add some chopped, cooked chicken (leftover or from a rotisserie) with the beans and broccoli.
- Don’t forget the toppings! I like salsa and Greek yogurt (which is what we use instead of sour cream), but you could also add some jalapeño slices, avocado slices, shredded lettuce or fresh tomatoes. Make ‘em your own!
Next time you need a super fast dinner, or just want to get some veggies in your kids, I hope you’ll give these easy tostadas a try.
I’ve got lots more ideas for easy, quick kid-friendly meals here – plus a free printable!
(And don’t forget to enter the Beauty Counter giveaway that’s still going on.)
Cheesy broccoli and black bean tostadas
A quick, easy and healthy vegetarian tostada recipe for busy nights!
- 4 corn or flour tortillas (see notes)
- 2 teaspoons canola oil
- 1 (14.5 oz.) can black beans, rinsed and drained
- 1 small head broccoli
- 1 heaping cup shredded cheddar cheese
- For serving: salsa, Greek yogurt or sour cream, jalapeño slices, avocado slices
- To prepare tostadas, preheat oven to 400. Brush both sides of tortillas with canola oil and place on an ungreased baking sheet. Bake for 3-5 minutes, until crispy and golden brown. Turn over and bake another 3-5 minutes. Remove from oven and switch oven to low broil.
- Meanwhile, steam the broccoli then finely chop it.
- Smash the black beans in a bowl using a fork until broken up and chunky.
- To assemble the tostadas: Scoop a heaping 1/4 cup of smashed black beans onto each tostada and carefully spread in a thin layer almost to the edge of each tostada. Top each with about 3 tablespoons of the finely chopped broccoli and sprinkle with about 1/4 cup shredded cheese.
- Place tostadas on baking sheet and return to oven on low broil for 2-3 minutes. Watch carefully so they don’t burn.
- Serve immediately and enjoy!
Recipe NotesWhen I use small tortillas (5- or 6-inch diameter), I can get 5 tostadas out of this recipe. If you are using larger ones, you may get 3 or 4.
For older kids and adults, you can sprinkle tortillas with chili powder, salt and pepper after brushing with oil and before baking - this will give it some extra flavor. Or you can add some seasoning to the smashed black beans.
You can also use Monterey Jack or Jalapeño Jack cheese for a bit of kick.
You can substitute refried beans for the black beans. However, refried beans have more moisture so they can make the middle of the tostada a bit soggy if it’s not well baked.
|Amount Per Serving||As Served|
|Calories 456 Calories from fat 399|
|% Daily Value|
|Total Fat 44||68%|
|Saturated Fat 10||50%|
|Dietary Fiber 0||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||25g||80g|