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+ servings
5 from 6 votes
black bean tostadas
Black Bean Tostadas with Green Chile Sour Cream
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
This Green Chile Sour Cream will turn any Mexican dish into a gourmet dinner - like these Black Bean Tostadas. So rich and flavorful. Who needs Dairy?
Course: Main
Cuisine: Mexican
Servings: 8 Tostadas
Author: Chuck Underwood
  • 1 can Black Beans (15oz can No Salt Added)
  • 1/2 can Fat Free Refried Beans (15oz can)
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Chipotle Chili Powder
  • 1 tsp Masa Harina Corn flour
Green Chili Sour Cream
  • 1 cup Cashews (unroasted, unsalted)
  • 1/4 cup Hot water
  • 2 tsp Apple Cider Vinegar
  • 2 tsp Lemon Juice
  • 1/2 tsp Salt
  • 1/2 tsp Red Wine Vinegar
  • 4 whole Green Chiles (peeled and chopped)
  • Corn Tortillas
  • Roasted Red Bell Peppers (sliced into strips)
  • Diced Tomatoes
  • Shredded Lettuce
  1. Soak cashews in enough how water to cover completely for at least 30 minutes
  2. Preheat broiler to 450 degrees
  3. Place all Bean ingredients in a pot and stir to combine. Add the Masa to thicken if desired.
  4. Place all Sour Cream ingredients in blender and blend on high until smooth scraping down the sides occasionally.
  5. Toast corn tortillas on a cookie sheet for 2-3 minutes at a time before flipping. Repeat until crispy.
  6. Place bean mixture on tostada shell and spread evenly.
  7. Top with veggies and sour cream,
Recipe Notes

Rice makes a good side dish.
Salsa optional.