Black Bean Toast-adas

The perfect, speedy vegan lunch recipe for all you bean lovers!

Done in 30 minutes

Serves 2

Mia Jacobs

Dish by Mia Jacobs

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Creamy, smokey black beans in a delicious, speedy sauce with the ultimate tostada toppings! This one is a great one for meal prepping. You can serve the beans on tostadas or in a bowl with rice and salad! Your choice - either way, it's a winner.


Preheat oven to 210 degrees C/190 fan. Cut out taco sized circles from each slice of bread and flatten using a rolling pin or bottle. Once each is flattened, brush them with olive oil and sprinkle over some salt. Place on a baking tray and into the oven for 10 mins, or until golden brown and crisp. Allow to cool.

Heat a medium frying pan over a medium heat with a splash of olive oil. Once hot, tip in the onions with a pinch of salt and fry until softened, about 3-4 mins. Once soft, add in the grated garlic and jalapeño. Reduce the heat slightly, stir everything together and fry for another 30 seconds. Add the spices and fry for another 30 seconds.

Once everything is nice and fragrant, add the tomatoes and cook down slightly, until they begin to soften. Tip in the black beans along with the liquid they come in and stir everything together. Simmer for 10 minutes, squishing some of the beans to help thicken the sauce.

Load up the toastadas with vegan sour cream/mayo/yoghurt, the creamy black beans and the rest of the toppings, as preferred. Devour and enjoy!

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Mia Jacobs

Mia Jacobs

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