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Black Bean Tostada on a white board.

Black Bean Vegetarian Tostadas with Fajita Veggies Recipe

A versatile and meal prep ready recipe full of flavor and texture!  Vegetarian Tostadas are easy to pull together. Black Refried Beans, Monterey Jack cheese, fajita veggies, your favorite toppings and crispy Baked Tostada Shells makes this vegetarian tostada recipe ideal for busy weeknights. This recipe is vegetarian, easily vegan and gluten free.
See recipe notes to make this vegan.
Course Dinner
Cuisine Mexican, Vegan
Keyword Black Bean Tostadas, Tostada Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 - 8 Large Tostadas
Calories 537kcal
Author Traci York | Vanilla And Bean


For the Fajita Veggies:

  • 2 Tbs Vegetable Oil I like olive oil
  • 2 (430g) Bell Peppers large, one red, one green, sliced in long thin strips
  • 1 (150g) Purple Onion large, sliced in 1/2 moons
  • Fine Sea Salt

Make the Chili Lime Slaw:

  • 3 C (150g) Shredded Mix of Red and Green Cabbage loosely packed
  • 1 Tbs Seeded Jalapeño minced (or to taste. Take this up if you like spicy!)
  • 1/2 C (20g) Cilantro rough chopped
  • Juice of 1-2 Limes to taste and depending on how juicy the lime is.
  • 1/2 tsp Fine Sea Salt

For the Black Bean Tostadas

  • 6-8 (6-7 inch / 15-18 cm) Tostada Shells gluten free if needed
  • 2 1/3 C (580g) Refried Black Beans this is from one batch of my homemade recipe, if using canned, you'll need about 1 1/4 cans.
  • 2 C (8oz / 226g) Shredded Monterey or Pepper Jack Cheese shredded*
  • Avocado Slices or Guacamole
  • Sour Cream*
  • Cojita crumbled, just a little on top, optional
  • Fist - Full of Cilantro chopped
  • Mexican Chipotle Salsa
  • Fresh Limes


Make the Fajita Veggies:

  • In a 10"-12" saute' pan, or cast iron skillet and working in two batches, add 1/2 the oil and heat on high until it shimmers. Add the onion/pepper mixture, a pinch of salt and saute' on medium-high heat stirring occasionally for about 8-9 minutes. If you feel the pan could use a bit more oil, add a teaspoon or more. Charring is good and encouraged! The veggies should be tender crisp when done.
    Remove from pan as soon as they're done cooking, and place them in a bowl. The longer they set, the softer they get.

Make the Slaw:

  • In a medium bowl, mix the red and green cabbage, jalapeño, cilantro, lime juice and sea salt. Lid and set in the refrigerator until ready to top the tostadas. 

Assemble, Bake and Top the Tostadas:

  • Preheat the oven to 450F (230C). Arrange oven racks in the upper third and center of the oven.
  • Spread the refried beans evenly over the tostadas and arrange on sheet pans. Sprinkle a bit of cheese over the beans, about 1 - 2 each (or more as desired). Top with the onion and bell pepper mixture. Bake tostadas for about 5-8 minutes just to melt the cheese and warm the tostadas.
  • Once out of the oven, top warm tostadas with cabbage slaw, sour cream, avocado or guacamole, cojita if using and sprinkle with chopped cilantro.
  • Share right away with lime wedges and Mexican salsa.
  • Tostadas are best enjoyed right after assembly. They tend to get soggy if stored assembled.


*For a dairy free tostada, sub your favorite dairy free cheese and/or sour cream. Or, try chili-lime pepita cream sauce! It's fabulous on top of these tostadas.


Serving: 1Tostada | Calories: 537kcal | Carbohydrates: 23g | Protein: 26g | Fat: 39g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1166mg | Potassium: 574mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2174IU | Vitamin C: 75mg | Calcium: 650mg | Iron: 2mg