Chipotle Black Bean Tostadas

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We’ve been on a real Mexican-food kick lately. Since experimenting with and finalizing this Chipotle & Black Bean Tostadas recipe, I’ve made this dish about half a dozen times (no regrets over here, though). Tostadas are just SO EASY TO MAKE. Literally, you can whip this dinner up in a matter of minutes. Who doesn’t love/need that? Plus, I’m a sucker for anything with Chipotle peppers and adobo sauce.

Fair warning — be sure to use less peppers and sauce if you are sensitive to spicy food. My husband and I eat a lot of these peppers so we add the whole can to this recipe. However, I don’t want you to accidentally over-spice your dinner! You can add as little or as much as you would like. The peppers will keep in the fridge for at least a week, so you can use them with my Cozy Chipotle Chili or Spicy Coleslaw Tofu Tacos.

Give this recipe a try and let me know what you think! Be sure to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. You can also let me know how this recipe goes by leaving a comment below. I can’t wait to see how this simple dinner recipe turns out for you!

Chipotle & Black Bean Tostadas

Sweet Pea Living
A quick Mexican-inspired dinner featuring Chipotle peppers, black beans, and fresh vegetables for garnish!
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch, Main Course
Cuisine Mexican
Servings 10 tostadas
Calories 213 kcal


  • 10 6- inch corn tortillas
  • 30 oz can black beans rinsed and drained
  • 7 oz can chipotle peppers in adobo sauce chopped*
  • 2 tbsp lemon juice
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • ¼ cup water


  • 2 cups baby kale shredded
  • 3 tbsp fresh cilantro chopped
  • ½ red onion sliced thinly
  • 1 medium tomato diced
  • 1 avocado diced


  • Preheat the oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake for 20 minutes or until crisp.
  • Combine the black beans, Chipotle peppers, lemon juice, onion powder, garlic powder, and ground cumin in a medium skillet. Add water and warm over medium heat.
  • Use a spoon or potato masher to combine the mixture until it reaches your desired consistency. Add salt and pepper, then mix well.
  • Spread bean mixture over crispy tortillas. Garnish with kale, cilantro, red onion, tomato, cilantro, and avocado. Serve hot and enjoy!



* Use less if you are sensitive to spice!


Serving: 1tostadaSodium: 639mgCalcium: 104mgSugar: 4.1gFiber: 9.8gPotassium: 520mgCholesterol: 0mgCalories: 213kcalSaturated Fat: 1gFat: 6.2gProtein: 8.1gCarbohydrates: 34.5gIron: 3mg
Keyword Black Beans, Chipotle Peppers, Tostadas
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