These Guacamole Tostadas are made with a super easy black bean dough and they’re super flavorful! Just add some guacamole on top and you’ve got yourself a healthy lunch or dinner!
I am SO excited about these Guacamole Tostadas today! They’re not like traditional thin and crispy tostadas but I wasn’t sure what else to call them 🙂 The dough is made with black beans and the tostada “shells” are nice and fluffy and full of flavor.
I adapted the recipe for these Guacamole Tostadas from my Easy Cheesy Garlic Bread Recipes I posted a few months ago. In that recipe the dough I made with just self rising flour and greek yogurt. I thought it would be fun to sub black refried beans for the greek yogurt and it actually worked really well!
What You’ll Need For This Guacamole Tostada Recipe
- Self Rising Flour – If you don’t have self rising flour, you can make your own by combining flour, baking powder and salt. Get an exact recipe here.
- Refried Beans – I’ve made these with both black and pinto refried beans. Both are good and work well.
- Spices – I use a mixture of cumin, paprika and garlic powder. They give such a great flavor without being too over powering.
- Guacamole – I usually make my own but since I’ve been using Instacart lately, rather than shopping myself, I’ve just been getting pre-made guacamole because it’s easier. If you’re looking for an easy guacamole recipe I have the perfect one!
- Toppings – You can add whatever toppings you like! I chose pickled onions, feta cheese, tomato and cilantro.
How To Make The Black Bean “Tortillas”
These black bean tortillas are one of the most important parts of this recipe, so don’t skip them! They’re soft and pillowy and add such a delicious flavor that pairs perfectly with the guacamole and other toppings. They’re also ridiculously easy to make!
- You start by adding the self rising flour and spices to a bowl and mixing.
- Then you add the refried beans and water and use a fork to start mixing together. Then, use your hands to form the mixture into a dough. You just need to mix for a few minutes to make the dough.
- Pinch off a little bit of the dough and roll it into a circle. Place between two pieces of parchment paper and then use a round glass to press down so you get a nice tortilla. You want them to be about 1/4 inch thick.
- Heat a skillet with oil and cook the tortilla for about 2-3 minutes on each side.
Frequently Asked Questions
- Can I use gluten free AP flour? I haven’t tested the recipe with gluten free flour so I can’t say for sure if it would work or not. I don’t know if it would stick together and form a dough quite as well as regular flour. Same goes for any other gluten free flour alternative.
- Can I bake them in the oven? Yes! I would suggest baking on parchment paper that has been sprayed with cooking spray or olive oil and then brushing the top with oil so it doesn’t dry out.
- How can I make then dairy free? Just omit the cheese or use a dairy free option.
- Do they freeze well? I haven’t actually frozen them myself but I think they would freeze great! Just use an airtight container and separate each tortilla with a sheet of plastic wrap or parchment paper.
- How can I re-heat them? I would suggest just reheating in a skillet with some olive oil for a few minutes on each side. You could also microwave or heat in the oven.
Enjoy more vegetarian Mexican food recipes here:
Mexican Kale Salad with Cumin Lime Dressing
Cheesy Enchilada Rice Casserole
Easy Rice and Bean Quesadillas
Guacamole Tostadas with Black Bean Tortillas
- Total Time: 25 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
These Guacamole Tostadas are made with delicious black bean tortillas and are perfect for lunch or dinner!
Ingredients
- 1 cup self rising flour
- 1 cup refried black beans, or pinto
- 2–3 tablespoons water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Olive oil
- Guacamole, homemade or store-bought
- Optional toppings: cheese, pickled onions, jalapeños, lettuce, tomato, cilantro, salsa, hot sauce
Instructions
- Add the flour and spices to a medium sized bowl and mix. Next, add the refried beans and 2-3 tablespoons water. The amount of water will depend on how watery or dry your beans are. Use a fork to start mixing the beans into the flour and then use your hands to knead the dough and form it into a ball.
- Heat a pan over medium heat and add a few teaspoons of olive oil. Pinch off a little bit of the dough and form it into a ball. Place the ball between two pieces of parchment paper and press down with a large glass until you get a circle that is about 1/4 inch thick.
- Place the tortilla into the hot pan and cook a few minutes each side, until browned. Remove from the skillet and let cool for a few minutes.
- Top with a big spoonful of guacamole, spread over the tortilla and then top with your favorite toppings. Enjoy!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Vegetarian, Lunch
- Method: Stovetop
- Cuisine: Mexican
If I’m in a pinch for time can I use can black beans or pinto? Do you have a quick and easy recipe to make the black beans?
You really need to use refried beans in this recipe, black or pinto would work, because that is what helps the tortillas come together.
outstanding! dough only made 4 for me and i tried to stretch them out as much as i could without breaking. i put the dough on a wooden cutting board and used the glass to press – no need for parchment paper. served with pan-fried plantains. plantains have to be very ripe – almost all black to maximize sweetness. so yum!
Awesome!! So glad you enjoyed them!
Made this last night, fun to make and everyone enjoyed it. I made extra tortillas so we could have leftovers for lunch.
This looks delicious, I’ll try this week and report back. Just wondering, I really miss your emails with the meal plans. Do you think you will be bringing it back any time? Thanks, love your site.