If you're looking for a quick meal, try the delectable taste of black bean tostadas with Spanish rice. With crispy baked tortillas, savory black beans, Spanish rice, and a medley of delightful toppings, this plant-based dish is bursting with flavor.
Just like Lemon Artichoke Pesto Pasta and Pear and Pistachio Pesto Pizza, this is great for a quick weeknight meal, but you can make it quicker by batch-cooking everything beforehand.
Everything keeps well in the refrigerator and reheats great in the microwave. All you have to do is freshly bake your tortillas, which only takes a few minutes, and cut up some toppings to guarantee a fresh taste.
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Why You'll Love This Recipe
- Better than takeout: It's less expensive and faster than ordering takeout!
- One of the fantastic things about tostadas is how customizable they are. Depending on your mood and, most importantly, what's in the fridge, you can tweak your toppings. Want it extra spicy? Add some jalapeños or Mango Habanero Salsa. In the mood for something creamy? Drizzle on some Easy Chipotle Aioli Sauce, Easy Vegan Avocado Crema, or Vegan Jalapeno Sauce.
Ingredients Notes
- Spanish Rice: Spanish rice, also known as Mexican rice, is a popular dish that is enjoyed all over the world. Long grain is my favorite for this recipe, but medium grain will work too. Short-grain rice gets too sticky. I think you'll find this easy to make with just a few ingredients.
- Beans: I use black beans but feel free to substitute with your favorite beans like pinto or kidney.
- Corn Tortillas: I prefer the corn tortillas but wheat tortillas work for this recipe too. The tostadas are best eaten fresh out of the oven or air-fryer. They will get stale if they sit out too long.
Suggested Toppings
Try these toppings to customize your tostadas.
- avocado
- shredded lettuce
- salsa
- cilantro
- red onions
- vegan sour cream
- green onions
- jalapeños
- easy guacamole
- tomatoes
- lime juice
- hot sauce
- shredded vegan cheese
How To Vegan Black Bean Tostadas
Here is the process in pictures. See the recipe card at the bottom for detailed instructions.
Step 1: Assemble the ingredients for the Spanish rice.
Step 2: Lightly sauté the rice in oil until the edges turn golden brown. Add the garlic and stir to incorporate. Continue sautéing for an additional minute.
Step 3: Then add the remaining ingredients, except the cilantro. Bring to a boil, reduce heat to low, cover the pot, and let simmer for 20-30 minutes.
Step 4: Check the rice after 20 minutes. It may need a little more time. Add the cilantro and fluff with a fork if all the liquid has been absorbed. Keep warm until ready to assemble the tostadas.
Step 5: While the Spanish rice is cooking, prepare your beans. Assemble just two ingredients.
Step 6: Combine the black beans and your favorite salsa in a medium bowl or pot (to save yourself from cleaning an extra bowl).
Step 7: Mash with a fork or a potato masher until you reach your desired consistency.
Step 8: Heat the bean mixture in a medium pot over medium-high heat for about 7 minutes until the mixture is heated through. Keep warm until ready to assemble the tostadas.
Step 9: You can make delicious, homemade, and healthy lime-flavored tortillas with just salt, pepper, and lime juice.
Step 10: Mix lime juice, salt, and pepper and brush onto both sides of the tortilla for maximum salty lime flavor.
Step 11: Once the tortillas have cooled and hardened, add the warm smashed black beans as the base layer.
Step 12: Then, add the warm Spanish rice. Finish off with your favorite toppings.
Top Tips
- Watch the tortillas carefully in the oven as they bake at 425°F (220° C). I place them directly on the grates, but you can also use a pan. They will burn super quickly! It's a good idea to set a timer for 3 minutes, check, and then continue baking until they are golden brown.
- I take them out of the oven when they start to brown. They are firm but with a little softness. Don't worry, they will harden to the tostada you know and love as they cool down.
Alternative Equipment
- Pressure Cooker: You can make Spanish rice in a pressure cooker. On the sauté mode, add the oil and rice. Sauté until the rice is lightly toasted, about 4 minutes. Then add the garlic and saute for another minute. Pour in the remaining ingredients but reduce the amount of vegetable broth to two cups. Secure the lid of the pressure cooker.
- Set it to cook on high pressure for 4 minutes and let it release pressure naturally for about 10 minutes. After that, you can release any remaining pressure manually. Open the lid, fluff the rice with a fork, and check the seasoning. Adjust if necessary. Add the fresh cilantro if desired. (These instructions are for long-grain white rice. Check your pressure cooker instructions for other varieties)
- Air Fryer: If you only want to make a couple of tostadas and have an air fryer, you're in luck. Just heat the corn tortillas in a preheated air fryer at 350°F degrees for about 4-6 minutes for warm, quick, crispy tostada shells. Air fryers vary, so check the tortillas often to avoid burning.
Recipe FAQS
While black beans are the most traditional choice, you can certainly experiment with other types of beans, such as pinto beans or kidney beans.
You can prepare the rice and beans beforehand, but it's best to make the tortillas and add the toppings right before serving for the best taste.
I find the baked tortillas are easy to make and don't recommend storing them as they get stale quickly. The other ingredients can be stored in an air-tight container in the fridge for about 3 days. Do the same for chopped toppings except for avocado, which does not save well.
More Mexican-Inspired Vegan Recipes
Got a minute? I'd love for you to dive into the comments and rate these Vegan Black Bean Tostadas With Spanish Rice. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Black Bean Tostadas With Spanish Rice
Ingredients
Spanish Rice
- 2 tablespoons olive oil or vegan butter
- 2 cups rice long grain
- 1 teaspoon garlic 1 clove minced or ½ teaspoon garlic powder
- 4 cups vegetable broth
- ⅔ cup tomato sauce
- 1 teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon pepper
- ¼ cup cilantro optional
Taco Filling
- 2 14 ounce cans of black beans or any bean you prefer
- ¾ cup of your favorite salsa
Corn Tortillas
- corn tortillas whole wheat tortillas or a corn and flour combination work too
- salt and pepper
- lime
Toppings (assemble your favorite)
- tomatoes diced
- cilantro
- jalapeno sliced
- vegan sour cream
- guacamole
- shredded lettuce
- shredded vegan cheese
- salsa
- scallions chopped
- red onions diced
- avocado sliced
- hot sauce
- easy vegan avocado crema or chipotle aioli sauce
Instructions
Mexican Rice
- Sauté: Heat oil in a medium-sized pot on medium heat. Add rice and stir to coat. Cook until golden brown on the edges - about 4 minutes.
- Sauté: Add garlic and cook for about 1 minute.
- Combine: Add the broth, tomato sauce, salt, pepper, and cumin at once.
- Boil: Raise the burner to high heat and continue to stir occasionally until it boils. Reduce temperature to low heat when it comes to a full boil.
- Simmer: Place lid on the pot and let simmer for 20-30 minutes or until the rice is cooked and no liquid is left.
- Finish: Add the cilantro if using and fluff the rice using a fork. Keep warm until ready to serve.
Taco Filling
- Combine: Combine the black beans and salsa in a medium-sized bowl or pot. Mix until well incorporated.
- Smash: Mash the mixture with a fork or potato masher until you reach your desired consistency.
- Heat: Heat the mixture in the pot on the stove until warmed.
Corn Tortilla Shells
- Preheat: The oven should be heated to 425°F.
- Combine: Mix together the lime juice, salt, and pepper.
- Prepare: Brush the lime mixture on both sides of the tortilla.
- Prepare If you want to make taco shapes, place them in the oven over two grates which create a bottom on the tortilla. See picture. If making tostadas, place flat on top of the grate.
- Bake Bake for 8 - 9 minutes. They burn quickly, so keep an eye on them.
Assembly
- Assemble: Assemble your tacos by adding the mashed bean mixture and rice to each tortilla.
- Garnish: Serve the tacos with additional toppings like diced tomatoes, vegan sour cream, guacamole, sliced avocado, chopped cilantro, or hot sauce if desired. See post for more topping ideas.
Anonymous says
So good!