Black Bean and Tempeh Tostadas Recipe

Name: Black Bean and Tempeh Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Corn Tortillas; 1 cup Shredded Mexican Cheese Blend; 1 can (14.5 Oz. Size) Black Beans, Drained And Rinsed.; 2 Tablespoons Extra Virgin Olive Oil; 3 cloves Garlic, Minced; 1 whole Jalapeno, Finely Diced; 2 whole Scallions, Finely Diced; 1 Tablespoon Chili Powder; 1 Tablespoon Ground Cumin; 2 Tablespoons Mexican Oregano; 1/2 teaspoons Cayenne Pepper; Salt And Pepper; 2 Tablespoons Mexican Hot Sauce; 1 package (8 Oz. Size) Tempeh, Cut Into 1/2-inch Sticks; 1/2 cups Chopped Tomato; 1/2 cups Avocado, diced; 1/2 cups Fresh Cilantro; 1/4 cups Fresh Lime Juice

Servings: persons

6 whole Corn Tortillas
1 cup Shredded Mexican Cheese Blend
1 can (14.5 Oz. Size) Black Beans, Drained And Rinsed.
2 Tablespoons Extra Virgin Olive Oil
3 cloves Garlic, Minced
1 whole Jalapeno, Finely Diced
2 whole Scallions, Finely Diced
1 Tablespoon Chili Powder
1 Tablespoon Ground Cumin
2 Tablespoons Mexican Oregano
1/2 teaspoons Cayenne Pepper
Salt And Pepper
2 Tablespoons Mexican Hot Sauce
1 package (8 Oz. Size) Tempeh, Cut Into 1/2-inch Sticks
1/2 cups Chopped Tomato
1/2 cups Avocado, diced
1/2 cups Fresh Cilantro
1/4 cups Fresh Lime Juice

1
Preheat the oven to 400 degrees F. Spray both sides of the corn tortillas with cooking spray, top with shredded cheese and bake until crisp, 5 to 6 minutes.
2
Remove from heat and set aside.
3
In a small saucepan, add the beans, season with a pinch of salt and pepper and heat through, 5 minutes.
4
In a medium skillet, heat the oil over medium-high.
5
Add the garlic, jalapeno, scallions, chili powder, cumin, Mexican oregano and cayenne.
6
Add a pinch of salt and pepper and saute a good minute.
7
Add the hot sauce and stir to combine.
8
Add the tempeh sticks and cook until coated and heated through, about 6 minutes.
9
To serve, spoon some beans on each tostada.
10
Place tempeh mixture on top, followed by a lovely garnish of tomato, avocado, cilantro and a healthy spritz of lime!
11
And more cheese if youre feeling it.
12
And you probably should be.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 whole Corn Tortillas, 1 cup Shredded Mexican Cheese Blend, 1 can (14.5 Oz. Size) Black Beans, Drained And Rinsed., 2 Tablespoons Extra Virgin Olive Oil, and more.

Yes, Black Bean and Tempeh Tostadas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean and Tempeh Tostadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions