Crispy tortillas topped with spicy black beans, roasted corn, creamy avocado, and a bright tahini cilantro lime sauce. These tostadas are perfect for an easy vegan weeknight dinner and can be ready in under 30 minutes!
These tacos are the first recipe I’m sharing after another hiatus, and I promise they do not disappoint!
They’re simple, delicious, and perfect for a quick and easy weeknight dinner. And do not let the minimal ingredients fool you because these tostadas are full of flavor! Don’t get me wrong. I’ve always loved the typical tostada with refried beans, lettuce, tomatoes, cheese, and sour cream. However, sometimes, that combination can get a little too repetitive for me, and I like to try something new every now and then. This led me to create these black bean tostadas with tahini cilantro lime sauce! I might be biased but the kick from the seasoned black beans, smokiness from the roasted corn, creaminess from the avocado, and bright zing from the tahini cilantro lime sauce is unmatched. I hope you decide to give them a try!
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to see and share your recreations! Tag me on Instagram @plantedpriyanka or tell me in the comments section below! If you have any questions, please don’t hesitate to ask! Happy eating!
Love,
Spicy Black Bean Tostadas with Tahini Cilantro Lime Sauce
Ingredients
- 8-10 corn tortillas, or store-bought tostada shells
- 2 tbsp oil
- 2 (15 oz) can black beans, rinsed & drained
- 1 (15 oz) can corn, rinsed & drained (or 1 cup frozen corn)
- 1 tbsp hot sauce (I use Texas Pete)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 1 large avocado, sliced
- Handful cilantro, chopped, to garnish
- 1 jalapeño, sliced, optional for garnish
Tahini Cilantro Lime Sauce:
- 1/4 cup tahini
- 1/4 cup water
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp salt, more or less according to taste
Instructions
- If not using store-bought tostada shells, preheat oven to 400F. Brush both sides of corn tortilla with oil, lay in a single layer on a baking sheet, and lightly sprinkle tortillas with salt. Bake for 10 minutes or until crispy, flipping tortillas halfway through. Alternatively, grill tortillas for about 3 minutes on each side.
- Cilantro Lime sauce: whisk together all ingredients in a bowl. Adjust seasonings to your preference. Set aside.
- Heat 1 tbsp oil in a nonstick or cast iron skillet over medium-high heat. Once hot, add corn and cook for 8-10 minutes, or until corn starts to brown, stirring occasionally. The more dark bits, the more smoky the corn will be. Remove corn and set aside.
- In the same skillet, heat 1 tbsp of olive oil over medium heat. Add the black beans, hot sauce, chili powder, cumin, and salt. Heat until the beans are warm, and then cover to keep warm.
- On each tortilla, place black beans, roasted corn, and avocado. Drizzle with tahini sauce, and garnish with jalapeño slices, cilantro, and/or hot sauce. Enjoy!
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