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Mely Martinez’ Black Bean Tostadas

Mely Martinez’ Black Bean Tostadas

These tostadas are a delicious contrast between crunchy and creamy, with salty notes from the queso fresco, coolness from the lettuce and creaminess from crema.

By Diane UngerOctober 4, 2021

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Tostadas are the ultimate comfort food for Mely Martinez, food blogger and author of “The Mexican Home Kitchen.” She favors cooking dried beans, but canned beans and store-bought tostadas (corn tortillas that are fried flat) allow this recipe to come together easily and with amazing speed. Martinez prepares her black beans simply, without added spices, but we like them spiked with ground cumin. We’ve kept the cumin optional, so the choice is yours whether or not to add it. Either way, the tostadas offer a delicious contrast between crunchy and creamy, with salty notes from the queso fresco, coolness from the lettuce and creaminess from the Mexican crema (or sour cream).

Tip

Don’t forget to cover the skillet when sautéing the onion and chilies. This helps soften the aromatics so they melt into the beans rather than retain their texture.

Ingredients
  • 2

    15½-ounce cans black beans, rinsed and drained

  • 3

    tablespoons lard or neutral oil

  • 1

    medium white onion, finely chopped

  • 3

    jalapeño chilies, stemmed, seeded and minced

  • 1

    tablespoon ground cumin (optional)

  • Kosher salt and ground black pepper

  • 8

    tostadas (see headnote)

  • Shredded iceberg lettuce, to serve

  • Queso fresco, crumbled, to serve

  • Mexican crema or sour cream, to serve

  • Cilantro, to serve

  • Lime wedges, to serve

Step 1

In a food processor, process the black beans and ½ cup water until smooth, scraping the bowl as needed. In a 12-inch nonstick skillet over medium, heat the lard until shimmering. Add the onion, jalapeños and ½ teaspoon salt; cover and cook, stirring occasionally, until the mixture is softened and lightly browned, 7 to 9 minutes.

Step 2

Add the cumin (if using) and cook, stirring, until fragrant, about 30 seconds. Add the bean puree and cook, stirring, until the mixture is heated through and beginning to sizzle, about 3 minutes. Remove the pan from the heat, then taste and season with salt and pepper.

Step 3

Divide the bean mixture evenly among the tostadas, spreading it to cover.

Top with lettuce and queso fresco, then spoon on crema and sprinkle with cilantro.

Serve with lime wedges.