Cheesy broccoli and black bean tostadas

Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes
Serves 2-3 servings     adjust servings

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


  1. 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.
  2. Meanwhile, steam the broccoli then finely chop it.
  3. Smash the black beans in a bowl using a fork until broken up and chunky.
  4. 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.
  5. Place tostadas on baking sheet and return to oven on low broil for 2-3 minutes. Watch carefully so they don’t burn.
  6. Serve immediately and enjoy!

Recipe Notes

When 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.

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