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Black Bean & Veggie Tostada Olé

Photo of prepared Black Bean and Veggie Tostada Ole
Photo attribution: Carrie Adair
Ready In: 25 minutes
Serves: 5
Gluten-freeLow Added SugarVegetarian

This tostada olé has tasty veggies & protein to give you energy for play.

What you'll need

Large skillet


Serves 5
1 tablespoon Canola Oil separated
1/4 cup Yellow Onion chopped
1 cup Red Bell Peppers chopped
1 cup Corn canned, frozen, or fresh
1 cup Zucchini chopped
1 cup Yellow Squash chopped
1 tablespoon Garlic finely chopped
1 1/2 cups Vegetarian Refried Black Beans
5 Corn Tostadas Baked
2 cloves Garlic roughly chopped
4 Tomatoes roughly chopped
1 Yellow Onion medium, roughly chopped
1 bunch Cilantro roughly chopped



Step 1 picture
Heat 2 teaspoons canola oil in medium skillet. Add onion, bell peppers, corn, zucchini, and yellow squash. Cook, stirring occasionally, until vegetables are softened, about 6 minutes. Set aside.


Step 2 picture
Heat 1 teaspoon canola oil in medium skillet. Add 1 tablespoon of finely chopped garlic. Cook for 30 seconds. Add can of refried beans. Mix beans and garlic together until smooth and heated through. Set aside.


Step 3 picture
Prepare salsa: Blend 2 cloves of chopped garlic and 4 medium chopped tomatoes until smooth. Place in a bowl and add 1 medium chopped onion and 1 bunch of chopped cilantro or epazote leaves.


Photo of prepared Black Bean and Veggie Tostada Ole
Spread a thin layer of the bean and garlic mixture on top of a tostada. Add a spoonful of the cooked vegetables. Top with salsa and queso fresco. Eat by picking up the tostada with both hands.

Nutrition Facts

Serving Size 1.00

Serving Per Container 5

Amount Per Serving
Calories 233
% Daily Value*
Total Fat 8 g10%
Saturated Fat 2 g10%
Sodium 467 mg20%
Total Carbohydrate 37 g13%
Dietary Fiber 7 g25%
Protein 8 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: