Black Bean Tostadas With Fresh Corn (Easy, Healthy)

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I whip up these black bean tostadas with crispy broiled corn tortillas, seasoned beans, and summer vegetables in 30 minutes for a satisfying weeknight dinner. The golden shells get topped with zucchini, corn, and black beans mixed with tomatillo salsa and just a sprinkle of cheese. They’re way healthier than takeout, and tastier too!

Last summer I needed a quick dinner for my family after we spent the afternoon at the farmer’s market. My whole family loves Mexican food, so when I saw the fresh produce at the market, and realized I had some black beans and corn tortillas in the pantry, I knew that homemade tostadas would be a great option for us.

And I was right! I made these while my kids were playing outside, and they ran into the kitchen, ate three full tostadas each, and then went back outside to play. It was a hit!

Since then, these black bean tostadas have come into regular rotation in my house. I even brought a platter of these to a neighborhood potluck, and they disappeared within minutes. Even the pickiest eaters in our neighborhood had fun customizing each shell with their favorite toppings. I recommend making a batch for your next gathering and see how quickly these tostadas become a crowd favorite!

🥘 Ingredients

My healthy black bean tostadas recipe uses the following fresh ingredients:

Corn Tortillas: I like to use corn tortillas because they crisp up under the broiler without needing a deep fryer and keep the recipe gluten-free. I look for tortillas with 70 to 80 calories and at least 2 grams of fiber per tortilla.

Olive Oil & Olive Oil Cooking Spray: I use extra virgin olive oil to sauté the vegetables and add healthy fats. I also spray the corn tortillas with olive oil cooking spray before baking them to help them get a crispy texture without needing excess oil. Any neutral oil like avocado oil or coconut oil also works well.

Tomatoes: I use fresh tomatoes roughly chopped to create a base that breaks down into a rich sauce as it cooks. Cherry tomatoes or canned tomatoes also work if fresh ones are unavailable.

Garlic: I always recommend fresh garlic cloves finely chopped (vs. canned or dried garlic) to add depth and savory aroma to the vegetable mixture.

Vegetables: I used a combination of red onions, zucchini and corn. For the zucchini, I recommend seeding them and dicing them into small pieces to add texture without making the filling watery. And while frozen corn works, I recommend using fresh corn kernels cut from the cob for the best flavor and crunch.

Black Beans: I chose canned black beans rinsed and drained to add plant protein and fiber, and cut down on prep time. I rinse them well to remove excess sodium from the canning liquid.

Spices: I used a combination of dried oregano, ground black pepper, and salt to bring out the natural flavors in the vegetables and beans. Chili powder and taco seasoning can be added for extra heat if you’d like!

Tomatillo Salsa: I like tomatillo salsa with these tostadas because it adds brightness and a tangy flavor that regular salsa cannot match. When I’m short on time, I get the version from Trader Joe’s. But when I have more time I make my own!

Cheese: I use grated Monterey Jack or a Mexican cheese blend to add a creamy, melty topping.

Substitutions

Tortillas: I usually use corn tortillas, but whole wheat flour tortillas work if I want a softer base. Keep in mind that flour tortillas will not get as crispy.

Vegetables: Instead of zucchini and corn, try red bell pepper, roasted sweet potatoes, or really, any other roasted vegetables work well. If I skip the corn, I add corn relish or corn salsa as a topping.

Beans: Instead of black beans, pinto beans, kidney beans, or refried beans are delicious substitutes.

Cheese: I typically like a Monterey Jack or Mexican blend, but queso fresco or vegan cheese work for dietary preferences. You can also omit the cheese entirely for a dairy-free version.

🔪 How To Make

These tostadas are really so easy to make! Here are the steps I use to make sure they come out perfectly every time:

Preheat Oven, Prepare Tortillas: I preheat the broiler to 350 degrees and spray a baking sheet with cooking spray. I wrap the corn tortillas in a paper towel and warm them in the microwave for about 30 seconds so they do not crack. I place the tortillas in a single layer on the baking sheet and spray the tops lightly with cooking spray.

Broil Tortilla Shells: I put the tortillas under the broiler and bake them until they turn golden brown and crispy. I check them often to prevent burning and flip them halfway through if needed.

Sauté Aromatics And Tomatoes: I heat a large frying pan over medium high heat and add olive oil, onions, garlic, and tomatoes. I cook for 2 to 3 minutes, then reduce the heat to medium and let everything cook for 10 more minutes so the tomatoes break down and the onions soften.

Add Zucchini: I stir in the diced zucchini and cook until it becomes tender, about 10 to 12 minutes. I stir occasionally to prevent sticking and make sure the zucchini cooks evenly.

Mix In Corn And Beans: I add the corn, black beans, oregano, pepper, and salt to taste. I stir well and cook the mixture for 3 to 5 minutes until everything is heated through and the flavors blend together.

Assemble: I split the zucchini, black bean, and corn mixture evenly among the crispy tostada shells. I top each shell with 2 to 4 teaspoons of tomatillo salsa and no more than 1 to 2 tablespoons of cheese so the shells do not get soggy.

📖 Variations

I like switching up these tostadas with different flavors and ingredients I have on hand. Here are some of the variations I use the most:

Make It Spicy: I add 1 diced jalapeño to the vegetable mixture while sautéing the onions and garlic. The extra heat pairs perfectly with the tomatillo salsa.

Refried Bean Base: I spread 1/4 cup of refried black beans on each tostada shell before adding the vegetable mixture. This creates a creamy layer that helps the toppings stick better.

Creamy Avocado Topping: I mash 1 ripe avocado with a pinch of salt and garlic powder, then spread 2 tablespoons on each tostada after adding the beans and vegetables. My kids love this version!

🍽 Serving Suggestions

I serve these black bean tostadas with my healthy guacamole, fresh tomato salsa (in addition to the tomatillo) and either my vegan Mexican rice or cilantro lime rice. If I’m serving a larger group I’ll add my vegan refried beans on the side (in case anyone wants extra beans), and this tomato avocado salad for extra crunch and freshness.

🧊 Storage Directions

Refrigeration: I let the black bean and vegetable mixture cool completely, then transfer it to an airtight container. I store it in the fridge for up to 4 days. I keep the tostada shells in a separate airtight container on the counter so they stay crispy.

Freezing: I don’t recommend freezing these tostadas as they will get soggy if reheated from frozen.

Reheating: I place the filling in a microwave safe dish and heat in 1 to 2 minute intervals until warmed through. Another option is to reheat in a skillet over medium heat for 5 minutes, stirring occasionally, until hot all the way through. I assemble fresh tostadas after reheating the filling.

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