Black bean and tri-pepper tostada


  • 1 can black beans, rinsed and drained
  • 2 teaspoons olive oil
  • 1/2 onion, small dice
  • 1 red pepper, small dice
  • 1 green pepper, small dice
  • 1 orange pepper, small dice
  • 1/2 teaspoon salt
  • 1 cup salsa
  • 1 cup cheddar cheese, grated
  • 4-6 10-inch tortillas



  1. In a large skillet over medium-high heat, add oil. Add the onions and peppers. Season with salt and sauté for 5 minutes. Add the beans and cook for an additional 2 minutes.
  2. Preheat oven to broil. On middle rack, place the tortillas on a baking tray; spray each tortilla lightly with cooking spray.
  3. Place the tortillas in the oven for about 3 minutes or until they are browned and a little crunchy.
  4. Top each tortilla with pepper mixture, salsa and top with cheese.


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