Quick Black Bean Tostadas with Peppers and Onions
One of my go-to dinners for when I need an easy and stress-free dinner is homemade black bean tostadas with peppers and onions. They're fresh, tasty, and a family-friendly meal!
Yield: 4 servings
  • ½ cup olive oil, divided
  • 8 corn tortillas
  • 1 onion, thinly sliced
  • 3 bell peppers, mixed colors, seeded and thinly sliced
  • salt, to taste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp chipotle chili powder
  • 2 (15 oz) cans black beans, drained and rinsed
  • queso fresco, for topping
  1. Heat oven to 400F.
  2. Lightly brush the tortillas on both sides with olive oil and place on a baking sheet. Bake for 5 minutes, then remove from the oven. Flip the tortillas and bake for another 5 minutes, or until crispy.
  3. Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat.
  4. Add the onion to the pan and cook for 4-5 minutes or until starting to brown. Add the bell peppers and cook for another 5-6 minutes, stirring occasionally, or until they are browned in spots. Season with salt to taste, then stir in the thyme, oregano, chili powder, and black beans. Cook for another 2-3 minutes to allow the flavors to meld.
  5. Spoon the black bean and vegetable mixture over the crispy tortilla shells and top with queso fresco. Serve immediately,
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/08/quick-black-bean-tostadas-with-peppers-and-onions.html