Slow Cooker Black Bean Tostadas
Slow Cooker Black Bean Tostadas are a filling, delicious option for an easy meal that uses a simple combination of flavorful ingredients. With crispy tostada shells, canned or homemade refried beans, and fresh toppings, dinner can be ready and assembled in just under a few hours!
Servings 4 people
Calories 196kcal
Equipment
- Slow Cooker
Ingredients
- 15 oz can refried black beans or use recipe from Slow Cooker Black Beans
- 1 cup frozen corn kernels
- ¼ cup salsa
- 1 tablespoon lime juice
- 1 teaspoon homemade taco seasoning
- 1 teaspoon dried basil
- 4 prepared tostada shells
Instructions
- Add all ingredients, except tostada shells, to slow cooker
- Heat on low for 2-3 hours or until mixture is heated through
- Divide filling between 4 tostada shells
- Serve tostadas topped with hot sauce, sour cream, fresh cilantro, or as desired
Notes
- Store the refried bean mixture in the fridge for up to 3 days. Store other toppings separately from the bean mixture. Reheat beans in the microwave or on the stove.
- Black bean mixture can be frozen for up to 3 months.
- Choose from a variety of delicious toppings such as chopped cilantro or green onions, shredded cheese, cotija cheese or queso fresco, chopped tomatoes, or chopped onions.
Nutrition
Serving: 4g | Calories: 196kcal | Carbohydrates: 33g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 831mg | Potassium: 213mg | Fiber: 7g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg