---
title: Smashed Black Bean & Beef Tostadas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/smashed-black-bean-and-beef-tostadas-64e629b254b67122d59a9c86
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Milk, Soy, Wheat]
tags: [Mexican, Quick, High Protein, Weeknight]
rating: 4.5
rating_count: 531
source_chef: Recipe Development Team
review_highlights: [{theme: Flavor, text: Many loved the tasty Mexican flavors, though some found it a bit spicy or bland.}, {theme: Ease of Prep, text: Several noted it was time-consuming with lots of chopping; consider prepping veggies in advance.}]
image: "https://images.recipes.furrysalamander.com/Tostada%20Recipes/smashed-black-bean-beef-tostadas.avif"
---
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Quarter @lime{2%units}. Halve, core, and thinly slice @long green pepper{1%unit} into strips. Halve, peel, and thinly slice @yellow onion{1%unit}. Drain and rinse @black beans{15%oz}. Roughly chop @cilantro{1%cup}. In a #small bowl{}, combine @sour cream{¼%cup} with a squeeze of lime juice. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of @cooking oil{2%tbsp} in a #large pan{} over medium-high heat. Add green pepper, onion, and half the @southwest spice blend{1%unit}. Cook, stirring occasionally, until lightly charred and softened, ~{5%minutes}. Season with salt and pepper. Turn off heat; transfer to a plate.

Heat pan used for veggies over medium-high heat. Add @ground beef{8%oz} and cook until browned, ~{5%minutes}. Drain excess fat if needed. Add beans, @tex-mex paste{1%unit}, remaining southwest spice blend, and ¼%cup water. Bring to a simmer and cook, stirring occasionally, until liquid has mostly evaporated, ~{3%minutes}. Remove from heat; gently mash beans with a potato masher or back of a spoon. Stir in @butter{1%tbsp} until melted. If mixture is too thick, stir in a splash of water. Season with salt and pepper.

Drizzle @flour tortillas{4%units} with @olive oil{1%tbsp}; brush or rub to coat all over. Arrange on a #baking sheet{} in a single layer. Gently prick each tortilla in a few places with a fork. Bake on top rack, flipping halfway through, until lightly golden, ~{4%minutes} per side. Watch carefully to avoid burning.

Once tortillas are toasted, remove sheet from oven. Carefully spread each tortilla with smashed bean and beef mixture, then top with veggies and @mexican cheese blend{1%cup}. Return to top rack until cheese melts, ~{2%minutes}.

Divide tostadas between plates. Top with @pico de gallo{1%cup}, lime crema, and as much cilantro as you like. Serve with remaining lime wedges on the side.