Dinner

Vegetarian Tostadas with Black Beans, Avocado, and Feta Recipe

ByRita Bennet October 31, 2025October 31, 2025

Introduction

These vegetarian tostadas are a delicious and easy meal that combines crispy tortillas with flavorful beans and fresh toppings. Perfect for a quick lunch or light dinner, they bring a satisfying mix of textures and vibrant flavors to your table.

A close-up view of five small white plates each holding a single tostada. Each tostada has three distinct layers: the bottom crispy golden-brown tostada shell, a thick black bean spread layer in the middle, and on top, a fresh mix of red diced tomatoes, bright green guacamole, and small white crumbles of cheese. The tostadas are arranged on a white rectangular tray placed on a white marbled surface. A woman's hand is reaching from the left side toward one tostada. The lighting is natural and bright, highlighting the colors and textures vividly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 whole wheat or corn tortillas
1 15oz can refried beans

1/4 teaspoon cumin
1/4 teaspoon garlic powder

1/4 teaspoon chili powder
1 15oz can black beans, rinsed and drained

2 avocados, pitted, peeled, and mashed
1 cup pico de gallo
⅓ cup crumbled feta or cojita cheese

Fresh cilantro, chopped (optional)

Instructions

Step 1: Set the oven to broil and line a baking sheet with foil.
Step 2: Place the tortillas on the baking sheet and bake for 2-3 minutes until lightly browned and beginning to crisp. Watch closely to avoid burning.

Step 3: While the tortillas bake, combine the refried beans with cumin, garlic powder, and chili powder in a bowl.
Step 4: Remove the tortillas from the oven and spread about 3 tablespoons of the spiced refried beans on each one.
Step 5: Add roughly ¼ cup of black beans on top of the refried beans on each tortilla.

Step 6: Return the tostadas to the oven and broil on the middle rack for about 3 minutes, until the edges are crispy and the beans are heated through.
Step 7: Remove from the oven and top each tostada with mashed avocado, pico de gallo, crumbled cheese, and chopped cilantro if using.

Tips & Variations

For extra crispiness, flip the tortillas halfway through the initial baking step before adding toppings.

Try swapping black beans for pinto or kidney beans for different flavor profiles.
Use vegan cheese or skip cheese altogether to keep this recipe fully plant-based.
Add a squeeze of fresh lime juice over the toppings for a bright, zesty finish.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Tostadas are best assembled fresh to keep tortillas crisp. If you do have assembled leftovers, reheat briefly in the oven to refresh the crispiness, avoiding the avocado topping until serving.

How to Serve

The image shows four small soft tortillas arranged in a white square plate, placed on a white marbled surface. Each tortilla has a base layer of brown refried beans spread evenly, topped with scattered black beans. On one side, there is a bright green scoop of guacamole with a creamy texture. Next to it, a heap of chunky red salsa made of diced tomatoes and small bits of green herbs adds a fresh look. Crumbled white cheese is sprinkled over the black beans, and small bits of chopped green cilantro are scattered on and around the tacos. The colors are vibrant and fresh, with the textures contrasting between creamy, chunky, and soft. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tostadas gluten-free?

Yes, choose corn tortillas labeled gluten-free to keep this recipe gluten-free and enjoy the same great flavors.

Can I prepare any parts of this recipe in advance?

You can prepare the spiced refried beans, black beans, and pico de gallo ahead of time and refrigerate. Toast the tortillas and assemble right before eating for the best texture.