Black Beans Tostadas with Kiwi Salsa

Black beans tostadas with kiwi salsa - fresh & simple - just perfect for a heavy snack, appetizer, or a light meal. Crunchy, tasty & healthy. tostada in Spanish means toasted - tostadas is usually toasted tortillas topped with beans, meat, salsa, etc. here we are using simple black beans, yogurt, and a flavorful kiwi salsa to amp-up the flavor. these are pretty easy to make with store-bought tostada shells, a quick kiwi salsa, and black beans.

Edited on 1/26/2021 to make it reader-friendly, answer reader FAQ, and include more information.

ingredients

• tostadas shells

black beans layer

• black beans
• cumin seeds
• oil

yogurt layer

• yogurt

kiwi-pomegranate salsa layer

• onions
• kiwi fruit
• pomegranate seeds (you can skip this if pomegranates are not in season)
• cilantro
• lemon zest
• lemon juice
• jalapeno
• salt

• Paprika/Cayenne pepper/Red Chili flakes for garnish

step by step instructions

prep-work

1. Peel, wash, and finely chop onions. Wash, peel, and finely chop the kiwi fruit. Wash and finely chop cilantro leaves.
2. Zest and juice the lemon.
3. Drain black beans and reserve the liquid.

kiwi -pomegranate salsa layer

1. In a small mixing bowl, toss together all the ingredients listed under the "Kiwi-Pomegranate Salsa layer". Stir gently to mix everything well and let it rest for 10 minutes or refrigerate till ready to serve.

black beans layer

• Heat oil in a small pan or kadhai and splutter cumin seeds. Add the drained black beans and mix well. Pour about ½ cup of reserved liquid and salt and let it simmer for a few minutes till the beans mixture is thick but still moist.

assembling

get all the individual layers ready ahead of time. assemble just before serving.

• Prepare the tostadas shell as per the package instructions.
• Place the tostadas shell on the serving plate(s).
• Place black bean mixture on each tostadas shell, leaving a little bit of the edge (look at the images in the blog post to see how I layered the different layers on a tostada shell). Top the black bean mixture with yogurt and kiwi pomegranate salsa. Repeat this for the remaining tostada shells.
• Garnish with Paprika (or Cayenne pepper or Red Chili flakes).
• Serve immediately.

additional notes

1. I don't exactly measure out the yogurt, I just pour a few tablespoons of yogurt for each tostada and spread it with the back of the spoon.
2. Prepare the salsa just before the assembly.
3. If you are planning this for a party, you can prepare the black beans ahead of time and reheat just before serving.
4. If you prefer a more gooey texture for black beans, mash the black beans, leaving a few of them whole.
5. If you want it spicy, consider adding Paprika/Cayenne/Red Chilli flakes along with cumin seeds while preparing the black beans.
6. You can substitute regular yogurt with Greek Yogurt. Make sure to use thick yogurt.

more appetizer recipes

Black Beans Tostadas with Kiwi Salsa

Black beans tostadas with kiwi salsa - fresh & simple - just perfect for a heavy snack, appetizer or a light meal. Crunchy, tasty & healthy.

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Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 20 minutes

Total Time 10 minutes

Servings 4 tostadas

Ingredients

  

• 4 tostada shells

Black Beans layer

• 1 - 15 ounce can black beans
• 1 teaspoon cumin seeds
• 2 teaspoon oil

Yogurt layer

• ½ cup yogurt plain, unflavored; adjust to the desired quantity; see recipe notes

Kiwi (Pomegranate) Salsa layer

• ½ cup finely chopped onions
• 3 medium kiwi fruit approx. 200 grams
• 2 tablespoon pomegranate seeds you can skip this if pomegranate is not in season
• ¼ cup chopped cilantro
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• finely chopped jalapeno to taste
• salt to taste

Garnish

• Paprika/Cayenne pepper/Red Chili flakes

Instructions

 

Preparation

• Peel, wash and finely chop onions. Wash, peel and finely chop the kiwi fruit. Wash and finely chop cilantro leaves.
• Zest and juice the lemon.
• Drain black beans and reserve the liquid.

Kiwi (Pomegranate) Salsa layer

• In a small mixing bowl, toss together all the ingredients listed under the "Kiwi-Pomegranate Salsa layer". Stir gently to mix everything well and let it rest for 10 minutes or till ready to serve.

Black Beans layer

• Heat oil in a small pan or kadhai and splutter cumin seeds. Add the drained black beans and mix well. Pour about ½ cup of reserved liquid and salt and let it simmer for a few minutes till the beans mixture is thick but still moist.

Assembling

• prepare the individual layers ahead of time. assemble just before serving
• Prepare the tostadas shell as per the package instructions.
• Place the tostadas shell on the serving plate(s).
• Place ¼ portion of the black bean mixture on each tostadas shell, leaving a little bit of the edge (look at the images in the blog post to see how I layered the different layers on a tostada shell). Top the black bean mixture with yogurt and ¼ portion of the kiwi pomegranate salsa. Repeat this for the remaining tostada shells.
• Garnish with Paprika (or Cayenne pepper or Red Chili flakes).
• Serve immediately.

Notes

I don't exactly measure out the yogurt, I just pour a few tablespoons of yogurt for each tostada and spread it with the back of the spoon.

Prepare the salsa just before the assembly.

If you are planning this for a party, you can prepare the black beans ahead of time and reheat just before serving.

If you prefer a more gooey texture for black beans, mash the black beans, leaving a few of them whole.

If you want it spicy, consider adding Paprika/Cayenne/Red Chilli flakes along with cumin seeds while preparing the black beans.

You can substitute regular yogurt with Greek Yogurt. Make sure to use thick yogurt.

Prep-time - includes the prep-work you need to get the layers ready.

Cook-time - time required to prepare the black beans layer.

Additional-time - time to assemble the tostada.

This recipe for Black Beans tostadas with kiwi salsa is adapted from the Vegetarian Times magazine.