My mind is always racing with ways to efficiently add greens to kid’s diet (aka: sneak veggies into her food). Since my daughter loves avocado, I came up with this vegetarian tostadas recipe that takes advantage of her avocado fascination by adding heaping mounds of blended greens into refried black beans and making a Refried Black Beans Tostada with Spinach. Top it all with a heaping mound of diced avocados and you have a meal filled with protein, healthy fats y mucho sabor!

Refried Black Beans Tostadas

With its lime infused sour cream, crunchy corn tortilla and its smooth avocado topping, this vegetarian tostadas recipe was a veggie success! Neither my husband or daughter knew that a huge amount of spinach was added to the refried black beans. I don’t think they would have cared anyway… the flavors all balanced making a healthy version of a Mexican recipe classic! Sneaking vegetables into recipes for kids has become an obsession of sorts and this black bean tostada is now added to our rotation.

Vegetarian Tostada Recipe

Canned Black Beans or Fresh?

This bean tostada recipe can be used with canned black beans or homemade… it just depends on how much time you have! Obviously, the most healthy refried beans recipe will be homemade beans because you can control the amount of oil and salt added. The next healthiest alternative is to use no-salt canned black beans and mash them yourself with desired seasoning.

Lastly, you can purchase canned refried black beans. Look for vegan varieties and/or brands with less additive. Be aware of the sodium and fat contents because refried beans can often contain lots of fat (lard), which is why they taste so amazing! Making your own beans will also ensure this vegetarian recipe is free of any animal products. Check out the post below for all the easy ways to make frijoles negros using stovetop and crockpot.

Related: Frijoles Negros Recipe – How to Make Black Beans

Sneaking Vegetables

The mom friends I’ve told about sneaking vegetables into our diets have been both impressed and a bit disgusted. HA! If we’re being honest, I agree with them! But honestly, this tostada recipe has so many vibrant and fresh flavors that a bit of blended spinach doesn’t change the texture or taste of the end result.

What you’ll need for this twist on the Mexican recipes classic is:

• Spinach, as much as desired, cleaned and blended into a puree
• 2 tablespoons vegetable oil
• 2 cans of refried black beans* (see notes above)
• 4 cloves  garlic, minced
• 1 teaspoon chili Powder
• 10 corn tortillas, fried or baked
• Sour cream
• 2 limes
• salsa, jarred or homemade salsa
• 2 avocados, chopped
• queso fresco, queso seco or any Mexican cheese that easily crumbles
• cilantro, chopped
• salt/pepper

How to Make a Tostada

In a large saucepan, add oil, beans, garlic and chili powder. Cook beans until warm throughout. If using whole beans, use a masher to smoosh the beans into a paste. I like to leave a few beans whole to create a chunky bean consistency, while others like a very smooth bean paste. You decide what you like most!

Add blended spinach to thin out the beans to your desired consistency, mashing as you stir. Since the beans are already cooked, just keep combining until you’ve reached a consisteny your family most enjoys. Once done, set the beans aside.

Combine sour cream with the juice and zest of one lime. Marinate your cubed avocado with the lime from the last lime. Sprinkle salt and pepper.

Fry or bake your corn tortillas. You can either fry them in a bit of oil, toast them in an oven or toaster oven. You can even throw them in a microwave for 1 minute wrapped in a damp paper towel for a quick fix!

Smooth the refried beans on top of your prepared tortilla, then the lime infused sour cream, jarred salsa, cubed Avocado from Mexico topping, crumbled queso and chopped cilantro. Enjoy your Mexican creation knowing that your family is also eating their greens, too.

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Refried Black Bean Tostada Recipe

Yield: 10

A classic Mexican recipe with refried black beans, this vegetarian tostadas recipe adds a twist by sneaking in spinach! Make this healthy refried bean tostada for your next weeknight meal.

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Ingredients

• Spinach, as much as desired, cleaned and blended into a puree
• 2 tablespoons vegetable oil
• 2 cans of refried black beans* (see notes above)
• 4 cloves garlic, minced
• 1 teaspoon chili Powder
• 10 corn tortillas, fried or baked
• Sour cream
• 2 limes
• salsa, jarred or homemade salsa
• 2 avocados, chopped
• queso fresco, queso seco or any Mexican cheese that easily crumbles
• cilantro, chopped
• salt/pepper

Instructions

In a large saucepan, add oil, beans, garlic, and chili powder. Cook beans until warm throughout. If using whole beans, use a masher to smoosh the beans into a paste. I like to leave a few beans whole to create a chunky bean consistency, while others like a very smooth bean paste. You decide what you like most!

Add blended spinach to thin out the beans to your desired consistency, mashing as you stir. Since the beans are already cooked, just keep combining until you’ve reached a consistency your family most enjoys. Once done, set the beans aside.

Combine sour cream with the juice and zest of one lime. Marinate your cubed avocado with the lime from the last lime. Sprinkle salt and pepper.

Fry or bake your corn tortillas. You can either fry them in a bit of oil, toast them in an oven or toaster oven. You can even throw them in a microwave for 1 minute wrapped in a damp paper towel for a quick fix!

Smooth the refried beans on top of your prepared tortilla, then the lime infused sour cream, jarred salsa, cubed Avocado from Mexico topping, crumbled queso and chopped cilantro. Enjoy your Mexican creation knowing that your family is also eating their greens, too.

Notes

Make homemade black beans and fry them yourself to make delicious and healthy refried beans!