Black Bean Tostadas with Coconut-Corn Salsa

updated Jul 17, 2020
Black Bean Tostadas with Coconut-Corn Salsa

Crunchy corn tortillas are topped with refried black beans and a tropical corn salsa for a fun and easy vegetarian dinner.


Prep15 minutes

Cook20 minutes

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Credit: Shelly Westerhausen/Kitchn

Whether you eat plant-based full-time or want to go meat-free once a week, Tonight We Veg will bring you the feel-good vegetarian meals you crave. Twice a month, in addition to our existing lineup of great veggie recipes, we’ll share easy weeknight recipes that prove how diverse produce-forward food can be, each packed with smart tips we’ve picked up over the years. Cook along with us, and share your creations using #tonightweveg.

Corn tortillas are a constant in my fridge (it doesn’t hurt that each pack contains a seemingly endless amount, but still). I buy them with the best intentions of making chilaquiles or vegetarian fajitas, but more often they’re used for clean-out-the-fridge egg tacos, or fun-sized quesadillas filled with scraps of cheese. Point being: If I have corn tortillas on hand, I know I can make a meal.

Recently, I’ve been switching it up by baking the tortillas into crispy homemade tostada shells, and then smearing them with warmed refried beans. With these two ingredients as my base, I have endless opportunity to be creative — and they make my scrappy last-minute meals feel a little more fun and sophisticated. I’ll top them with fried or scrambled eggs, shaved or roasted veggies, or a fresh and summery salsa like the one I’m sharing here. If you, too, are looking to branch out from tacos and into the delicious world of tostadas, here’s my favorite place to start.

Credit: Shelly Westerhausen/Kitchn

Nutty Toasted Coconut and Sweet Summer Corn Are an (Unexpected) Match Made in Heaven

This recipe is inspired by Heidi Swanson’s Coconut Corn Salad, which is where I was first introduced to the unexpected yet utterly delicious pairing of nutty toasted coconut and sweet summer corn. Add to that a squeeze of fresh lime juice, spicy jalapeño, crunchy toasted pepitas, and lots of fresh cilantro, and you’ve got a salsa you’ll want to devour in one sitting. Top with sliced avocado to keep this vegan, or add some crumbled feta, too, for a creamy, salty finish.

To pack as much coconut flavor into this dish as possible, I also quickly sauté the corn in a splash of hot coconut oil, and brush the tortillas with coconut oil before sending them into the oven to crisp. As I mentioned above, I always opt to make my own tostadas since I always have corn tortillas on hand. But to make these even easier, you can buy store-bought tostada shells and start from there. You can also use refried pinto beans instead of black.

Leftover corn salsa, if you have any, benefits from an extra squeeze of lime juice to liven it back up after it’s been sitting in the fridge. Serve it with chips (on its own or atop guacamole), mixed with romaine for a crunchy salad, or spooned onto crispy tofu.

Black Bean Tostadas with Coconut-Corn Salsa

Crunchy corn tortillas are topped with refried black beans and a tropical corn salsa for a fun and easy vegetarian dinner.

Prep time 15 minutes

Cook time 20 minutes

Serves 4

Nutritional Info


  • 2

    small limes

  • 1/2 bunch

    fresh cilantro

  • 1

    small jalapeño pepper

  • 4 large ears

    fresh corn

  • 8

    (6-inch) corn tortillas (see Recipe Notes), or 8 store-bought tostada shells

  • 1 (about 15-ounce) can

    vegetarian refried black beans, such as Amy's

  • 1 cup

    unsweetened coconut flakes

  • 1/2 cup

    raw pumpkin seeds

  • 3 tablespoons

    unrefined coconut oil, divided

  • Kosher salt

  • 1

    large avocado

  • Crumbled feta cheese (optional)


Prep the produce:

  1. Cut 1 lime in half, then cut the second lime into wedges; set aside. Trim away the tough stems on the 1/2 bunch cilantro, then coarsely chop the leaves and tender stems (you should have about 1/2 cup tightly-packed chopped cilantro). Finely chop the jalapeño (you should have about 2 tablespoons; if you prefer less spice, use less, or seed it first). Place the cilantro and jalapeño in a large bowl.

  2. Shuck the 4 ears of corn and remove the silks if needed. Slice the kernels off the cob: I prefer to lay each ear on a cutting board and cut down the side of the cob to remove the kernels. Then, I rotate the cob so the flat (cut) end is against the board and continue cutting and rotating (you should have about 2 1/2 to 3 cups total); set aside.

Make the tostada shells if needed and warm the beans:

  1. (Skip this step if using store-bought tostada shells. You can also deep-fry the tortillas instead of baking them, see Recipe Notes.) Arrange 2 racks to divide the oven into thirds and heat the oven to 400°F. Divide the 8 tortillas between two baking sheets. Brush both sides of the tortillas with 1 tablespoon of the coconut oil. Bake, flipping the tortillas and rotating the baking sheets from top to bottom and back to front halfway through, until lightly browned and crisp, 12 to 14 minutes total. Meanwhile, heat the beans.

  2. Heat the can of beans with a splash of water to thin them out a bit so that they're creamy and spreadable in a small saucepan over medium-low heat. Stir occasionally until warm, then reduce the heat to low. Meanwhile, make the salsa.

Make the salsa:

  1. Heat a large nonstick skillet over medium-high heat until hot to the touch. Add the 1 cup unsweetened coconut flakes and the 1/2 cup pumpkin seeds and toast, stirring occasionally, until both are golden-brown and fragrant, 4 to 6 minutes. Transfer to the bowl with the cilantro and jalapeño.

  2. Melt the remaining 2 tablespoons coconut oil in the now-empty skillet over medium heat until shimmering. Add the reserved corn kernels and cook, stirring occasionally, until warm but not browned, 1 to 2 minutes. Remove from the heat, taste, and season with salt as needed. Transfer to the bowl with the pumpkin seeds and coconut. Squeeze the juice from both lime halves into the bowl (about 1 1/2 to 2 tablespoons juice); stir to combine. Taste again and season the salsa with salt as needed.

  3. Spread each tostada shell with warmed refried beans and top with the corn salsa. Pit and thinly slice the avocado, then top the salsa with the slices. Top with crumbled feta cheese, if desired. Serve with the lime wedges.

Recipe Notes

Corn tortillas: Look for ones with no preservatives: just corn, lime, and salt in the ingredient list.

To fry tostada shells: Fill a heavy-bottomed pot with a 1-inch layer of vegetable oil and heat over medium-high heat until very hot. To test, place a small piece of tortilla in the oil — if furious bubbles form around the edges and it floats to the top of the oil, the temperature is right. One at a time, fry tortillas for 1 to 2 minutes, flipping halfway through. The tortilla will puff up, become crispy, and turn golden-brown as it fries. Transfer to a paper towel-lined plate and sprinkle with a little salt. Repeat with remaining tortillas.