Switch up taco night with these easy Black Bean Tostadas with Pineapple Salsa.

Tostadas are one of my favorite quick and easy meals. There are so many ways to top a tostada. If you have never had a tostada before, it is essential one big tortilla chip. I really love the texture of the crunchy corn tortilla with creamy refried beans.

Homemade refried beans are the base of the tostadas. These refried beans are so easy to make. You can use canned black beans if you are short on time and don't have homemade black beans on hand.

Traditionally lard is used to make refried beans. To keep these beans vegan, I like to fry the beans in refined coconut oil. The fat in the coconut oil creates rich, creamy refried beans.

A tostada wouldn't be complete without salsa. For these black bean tostadas, I love adding a bright, tropical pineapple salsa.

I really love the combination of black beans and pineapple together. They are a perfect match.

Of course, I just had to add diced avocado on top. The creamy avocado takes these tostadas to the next level.

These Black Bean Tostadas with Pineapple Salsa are naturally gluten-free too! If you are looking for a quick and easy dinner, this tostada recipe is perfect!

When I made this recipe, I used store-bought corn tostadas. Sometimes when I have extra corn tortillas on hand, I make baked corn tostadas. My recipe for homemade baked corn tostadas is great if you are looking for a healthier option.

These Black Bean Tostadas with Pineapple Salsa are perfect if you are looking for an easy dinner!

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Black Bean Tostadas with Pineapple Salsa

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These black bean tostadas with pineapple salsa are a quick and easy weeknight meal.

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Ingredients

For the refried beans:

• 2 Tablespoons Refined Coconut Oil
• 1 Jalapeño, seeded and minced
• 3 Cups Black Beans
• 1 Cup Cooking Bean Liquid or Water
• Salt to taste

For the Pineapple Salsa:

• 1 Small Pineapple, chopped
• ¼ Red Onion, minced
• ½ Cup of Cilantro, chopped
• 1 Jalapeño, seeded and minced
• Juice of Half a Lime
• Pinch of Salt

For serving:

• Corn Tostadas
• Diced Avocado
• Fresh lime

Instructions

For the Refried beans:

1. In a large, deep skillet heat the coconut oil over medium heat. Once the oil is hot, add the diced jalapeño; stir. Cook for 1 minute.
2. Add the black beans and bean cooking liquid or water. Bring to a simmer, then reduce heat to medium low.
3. Start mashing the beans with a potato masher or the back of a fork to mash up about at least half of the beans, until you reach your desired consistency; about 10-15 minutes.
4. Season with salt to taste.

For the Pineapple Salsa:

1. In a medium mixing bowl, add the diced pineapple, red onion, jalapeño, cilantro, lime juice, and salt.
2. Stir to evenly combine all the ingredients.

Assemble the tostadas:

1. Spread a layer of the refried black beans onto the tostada.
2. Top will desired amount of the pineapple salsa.
3. Top with diced avocado and a squeeze of fresh lime juice.
4. Serve!

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XO Jeni