Black Refried Beans Tostadas

Black Refried Beans Tostadas
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 188.6
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 19.9 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 10.1 g
  • Protein: 9.6 g

View full nutritional breakdown of Black Refried Beans Tostadas calories by ingredient
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Refried black beans are a great side dish when you are wanting mexican food. Refried black beans are a great side dish when you are wanting mexican food.
Number of Servings: 2


    1 tbsp chopped onions, raw
    1tsp Olive Oil
    1 cup Beans, black
    1 Corn Tortillas, medium (approx 6" dia)
    1 cup shredded Cabbage, fresh
    1 cup red ripe cherry Tomatoes
    1/4 of a Jalapeno Pepper chopped (I ware latex gloves)


Servings are for two tostadas.
-Once you bake the black beans, and they are done, measure out your cup of them, but keep the water they were baked in for later.

-Shred your cabage and set aside.

-put most of the tomatos whole and the jalapeno raw in water and bring to boil, leave one or two cherry tomatos for garnash, when the jalapeno changes to a light green they are ready. Drain most of the water, but leave a samll amount of the boiling water, maybe about less then 1/4 of the amount of water that is left in the pan.

-take out the tomatos and peel off the skins, and core them, but do it leaving them in the pan, so you don't loose the juice, take out the jalapeno and put it on a plate so that you can cut it in half the long way to drain the seeds, use as much of the pepper as your brave to use and put it back in the pot with the peeled and cored tomatos.

-Heat up a pan or grittle to heat the tortillas, and while you wait for it to heat up do the next step.

-Using 1/2 the olive oil brush the raw uncookded tortillas, out of the package, with it on both sides, and when the grittle or pan is hot put one tortilla in or on it until golden brown or crispy. Set aside.

-Use 1/2 the olive oil and heat real hot almost, when it just starts smoking, it's ready.

-Add the black baked beans to the hot oil and let them sit for about 3-5 seconds, then smash them down, if they are too dry add some of the water left you saved from the baking pot. You want to add enough water to make them mushy but not watery.

-Now assemble the tortillas on a plate, by spreading 1/2 the black refried beans in each tortilla, add your shreaded cabbage, and diced cherry tomatos on top, then spoon ontop as much of the hot sauce you made with the tomatos as you dare!

Number of Servings: 2

Recipe submitted by SparkPeople user GRUMP456.

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