Black Bean Tostada with Cilantro Crema

(Vegetarian, GF)

Yield: 10 Mini Tostadas

Black Bean Tostada with Cilantro Crema

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min


Cilantro Crema
  • 1 cup Cilantro
  • 1 Lime, zested and juiced
  • 4 oz Sour Cream
  • Kosher Salt
Black Beans and Assembly
  • 10 Mini Corn Tortillas
  • 2 cups Vegetable Oil, for frying
  • 1 Jalapeño, diced
  • 1/4 cup Yellow Onion, finely diced
  • 1 Garlic Clove, grated
  • 1/2 tsp Ground Cumin
  • 1 - 15oz can Black Beans, drained and rinsed
  • 1/2 Lime, juiced
  • 1/2 cup Corn, charred directly on a stove top and cut off the cob
  • Crumbled Cotija Cheese, for garnish
  • Cilantro, for garnish
  • Olive Oil


Cilantro Crema
  1. Blend all ingredients together. Season with kosher salt to taste.
  1. Heat oil in a pan to 350F.
  2. Fry corn tortillas until golden and crisp, about 1 minute per side.
  3. Remove to a paper towel lined plate and sprinkle with kosher salt.
  4. Heat a small pot to medium low heat with a little olive oil.
  5. Sauté jalapeño, onion and garlic for a few minutes.
  6. Add in cumin and black beans and a couple tablespoons of water.
  7. Simmer in low heat covered for about 5 minutes.
  8. Remove the lid, and continue to simmer another 5 minutes.
  9. Mash the black beans, and season with salt and lime juice. If it looks too dry add a couple splashes of water. It should look like a thick and chunky puree.
  10. To assemble, spread black beans down first on the fried tortillas, then corn, and top with crema, cotija cheese and cilantro.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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