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+ servings
Crispy tortilla topped with refried beans, chorizo and cheese

Black Bean & Chorizo Tostada

Course Main Course
Cuisine Mexican
Keyword Chorizo, Queso Fresco, Refried Beans,
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 -6 tostadas


  • 4-6 corn tortillas
  • canola oil
  • 1 cup chopped chorizo sausage
  • 1 small yellow onion finely diced, (about 1 1/2 cups)
  • 1 tbsp minced garlic
  • 1/4 tsp chili powder
  • 19 oz can black beans drained and rinsed (about 2 cups of beans)
  • 1 cup water
  • salt to taste
  • queso fresco or feta
  • lettuce avocado, red onion, cilantro, tomato, lime for serving


  • Preheat oven to 400 degrees F. Lightly brush both sides of each corn tortilla with oil and place on a parchment lined baking sheet. Bake for 15 minutes, flipping halfway through, or until crispy.
  • In a medium skillet, heat chorizo until browned. Remove from the skillet.
  • Add oil to the skillet and cook the onions until soft and translucent. Add garlic and cook until fragrant. Stir in chili powder.
  • Add beans and water and bring to a simmer. Cook until the water has evaporated.
  • Transfer 2/3 of the beans into a food processor and puree. Add back to the pan and mix with the remaining 1/3 of whole beans. Salt to taste.
  • Spread beans onto corn tortillas. Top with chorizo and cheese. Also great with lettuce, avocado, red onion, cilantro, tomato, and a bit of lime.