---
title: Smashed Black Bean Tostadas
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smashed-black-bean-tostadas-5fb2dabee4796b6d4f4fb7b1
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Wheat
  - Soy
  - Milk
tags:
  - Veggie
rating: 4.5
rating_count: 6400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the spicy, smoky bean flavor and fresh pico combination, though some found it bland without extra seasoning.
  - theme: Ease of prep
    text: Customers appreciated the simple concept but noted it's time-consuming with many steps and dishes to clean.
nutrition:
  calories: 810
  protein: 24
  fat: 38
  saturated fat: 15
  carbohydrates: 85
  sugar: 11
  fiber: 10
  cholesterol: 40
  sodium: 1950
  trans fat: 0.5
  potassium: 640
  calcium: 350
  iron: 3.3
image: "https://images.recipes.furrysalamander.com/Bean%20And%20Legume%20Recipes/Black%20Beans/smashed-black-bean-tostadas.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice @onion{2%unit}; mince a few slices until you have 2 TBSP (4 TBSP for 4). Dice @tomato{4%unit}. Roughly chop @cilantro{1%oz}. Quarter @lime{4%unit}. Halve, core, and thinly slice @long green pepper{4%unit} into strips.

In a #small bowl{} combine minced onion, tomato, half the cilantro, and a squeeze of lime. Season with @salt{1%tsp} and @black pepper{1%tsp}. In a separate #small bowl{}, combine @sour cream{8%tbsp} with a squeeze of lime. Season with salt and pepper. Stir in @water{1%tsp} water 1 tsp at a time until mixture reaches a drizzling consistency.

Drizzle tortillas with 1 TBSP @olive oil{2%tbsp} (2 TBSP for 4): stir or brush to coat evenly. Arrange @flour tortillas{12%unit} on a #baking sheet{} in a single layer. Gently prick each tortilla in a few places with a fork.

Bake on the top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4 servings, bake on top and middle racks; flip tortillas and swap rack positions halfway through.) TIP: Watch carefully to avoid burning.

While tortillas bake, heat a drizzle of oil in a large skillet over medium-high motion. Add green pepper, sliced onion, and half the Southwest Spice Blend{slices}. Cook, stirring occasionally, until lightly charred and softened, 5-7 minutes. Season with salt and pepper. Turn off heat: heat the drizzle of @cooking oil{1%tsp} in the same pan over medium-high heat.

Meanwhile, rinse @black beans{2%unit} and drain. With the pan still heated, add beans, Tex Mex paste of #, remaining Southwest Spice Blend, and @water{1/4%cup}. Bring to a simmer and cook, stirring, until liquid has mostly evaporated, 3-4 minutes. Turn heat off and mash beans gently with a potato masher or the back of a spoon. Stir in 1 TBSP @butter{2%tbsp} (2 TBSP for 4 staged). Season with salt and pepper.

When tortillas are toasted, remove the pan from the oven. Evenly spread each pan with mashed beans and top with sautéed vegetables and sprinkle with cheese; return to oven until melted and golden, 2-3 minutes. Divide the pepper pieces between plates.

Divide tostadas between plates. Top with pico de gallo, lime crema, and remaining cilantro. Serve with extra lime wedges on the side. Enjoy.