Tostadas de frijoles negros with cheese and red onion salsa Recipe
These tostadas are crispy tortillas spread with black bean purée, topped with cheese and a fresh, slightly tangy salsa made from red onion and lime. In Mexico, snacks like this often appear at house parties – everyone grabs a small, filling disc instead of a sandwich. The flavors are simple but bold: creamy beans, salty cheese and crunchy onion.
Tostadas de frijoles negros are the essence of a Mexican snack: a crispy, golden tortilla, creamy black bean paste and a fresh, tangy-spicy red onion salsa. The contrast of textures is key here – crunchy base, soft beans, elastic cheese and slightly crunchy onion soaked in lime juice. It’s a great alternative to sandwiches or chips for home gatherings, and much more filling than it looks.
Chef's tips
Fry the tortillas over medium, not maximum heat – they should become firm and golden but not burnt; it’s good to flip them 2–3 times so they dry out evenly. Mash the beans while they’re still hot – it’s easier to get a smooth, lump-free consistency; if the paste seems too dry, add a tablespoon or two of stock. Slice the onion for the salsa really thinly – the thinner the strips, the faster they’ll soften in the lime juice and lose their raw sharpness.
How to serve
Serve the tostadas immediately after assembling, while the tortilla is still very crispy and the beans are warm – they’re perfect as a snack for watching a game or a series together. They pair well with a light beer, a homemade non-alcoholic lime margarita or simply water with cucumber slices and salt, as in Mexican homes. You can set a bowl of extra salsa and chopped cilantro on the table so everyone can boost the flavor to their liking.
Ingredients
- corn tortilla - 8 pieces
- black beans - 300 g
- vegetable stock - 80 ml
- garlic - 1 clove
- vegetable oil - 3 tablespoons
- cheese - 80 g
- onion - 1 piece
- lime - 1 piece
- cilantro - 1 handful
- chili pepper - 0.5 pieces
- salt
- black pepper
Preparation
- Drain the beans from the liquid (if using canned) and rinse in a sieve. Finely chop the garlic.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the garlic and fry for about 30 seconds, until fragrant but not browned.
- Add the beans and stock. Cook for 5–7 minutes, stirring, until the beans are very soft and the liquid has partially evaporated.
- Remove the pan from the heat and mash the beans with a potato masher or fork into a thick paste. Season with salt and pepper to taste.
- Slice the onion into very thin strips and finely chop the chili pepper. In a small bowl mix the onion, chili, chopped cilantro, lime juice and a pinch of salt. Set aside for 10 minutes so the onion softens slightly.
- Heat the remaining oil in a large pan. Fry the tortillas for 1–2 minutes on each side over medium heat until golden and firm. Transfer to a paper towel to drain.
- Crumble or coarsely grate the cheese.
- Spread a layer of warm bean paste on each crispy tortilla, sprinkle with cheese and top with some red onion salsa. Serve immediately.
Storage
Store leftover bean paste and salsa in separate airtight containers in the fridge. Reheat the bean paste gently in a pan with a splash of stock or water, and assemble tostadas just before serving so the tortillas stay crisp.
