Charred Vegetable & Bean Tostadas with Lime Crema


Pile vegetables and black beans onto crisp tostadas and top them off with lime crema for a vegetarian dinner the whole family will love. Charring the vegetables under the broiler infuses them with smoky flavor while cooking them quickly.

Prep Time:
45 mins
Total Time:
45 mins
6 tostadas


Lime Crema

  • 5 tablespoons sour cream

  • teaspoon lime zest

  • 2 teaspoons lime juice

  • teaspoon kosher salt


  • 6 corn tortillas

  • 2 tablespoons canola oil plus 2 teaspoons, divided

  • 4 cloves garlic, sliced, divided

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon kosher salt, divided

  • teaspoon chipotle chile powder

  • 2 (15 ounce) cans no-salt-added black beans, rinsed

  • ¼ cup water, plus more as needed

  • 2 medium red bell peppers, sliced

  • 1 large red onion, halved and sliced

  • 2 medium zucchini, halved and sliced 1/2 inch thick

  • 1 cup fresh or frozen corn kernels

  • ¼ teaspoon ground pepper

  • 1 cup thinly shredded cabbage

  • ¼ cup chopped fresh cilantro

  • 6 tablespoons crumbled cotija cheese


  1. To prepare crema: Combine sour cream, lime zest, lime juice and salt in a small bowl. Set aside.

  2. To prepare tostadas: Position a rack in upper third of oven; preheat to 400 degrees F.

  3. Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It's OK if they overlap a bit; they will shrink as they cook.) Bake, turning once halfway, until browned and crisp, about 10 minutes. Transfer to a wire rack and let cool.

  4. Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add 1 garlic clove and cook, stirring occasionally, until fragrant, about 30 seconds. Add cumin, 1/2 teaspoon salt and chile powder; cook, stirring, for 30 seconds more. Add beans and cook, stirring occasionally, until heated through, about 4 minutes. Transfer the beans to a food processor and add 1/4 cup water. Pulse until smooth, adding more water, 1 tablespoon at a time, if needed.

  5. Preheat broiler to high.

  6. Toss bell peppers, onion, zucchini, corn, ground pepper, the remaining 3 garlic cloves, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Spread on a large rimmed baking sheet. Broil, stirring occasionally, until lightly charred, 8 to 12 minutes.

  7. Top the tostadas with some of the beans, charred vegetables, cabbage, cilantro, cheese and the reserved crema.

Nutrition Facts (per serving)

327 Calories
13g Fat
43g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 tostada
Calories 327
% Daily Value *
Total Carbohydrate 43g 16%
Dietary Fiber 11g 38%
Total Sugars 7g
Protein 13g 26%
Total Fat 13g 16%
Saturated Fat 3g 14%
Cholesterol 12mg 4%
Vitamin A 1615IU 32%
Vitamin C 72mg 80%
Folate 56mcg 14%
Sodium 522mg 23%
Calcium 174mg 13%
Iron 3mg 17%
Magnesium 110mg 26%
Potassium 733mg 16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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