Mini Black Bean, Fire Roasted Tomato, Spinach Corn Tostadas (vegan, gluten-free)

These mini bites are the perfect flavor packed appetizers to start the night off!

Course Appetizers, Main Course
Cuisine Gluten-Free, Mexican, Vegan
Keyword easy appetizer, easy vegan appetizer, party food
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 bites
Calories 63 kcal
Author Anjali Lalani


For the Fire-Roasted Black Beans:

For the Mini Toastadas

  • round yellow tortilla chips
  • green onions , finely chopped
  • vegan crumbled cheese (optional) to top


To Make The Beans:

  1. In a medium non-stick pot, heat the olive oil on medium heat.
  2. Add the minced garlic and saute until fragrant (~30 seconds). Add the chopped onions and cook until they start to become transluscent.
  3. Add the black beans, fire-roasted tomatoes, ground cumin, water, and hot sauce (to taste). Add the smoked paprika (if using), a dash of freshly ground black pepper, and salt. Mix and combine well.
  4. Bring the pot of beans to a simmer, then lower the heat, enough to maintain a gentle simmer.
  5. Simmer and reduce the bean mixture until it is reduced by about a 1/3, most of the water has evaporated, and the beans start to become thick in consistency (~15 minutes). During this time, be sure to mix frequently.
  6. Using a hand masher, mash the beans mixture in the pot to help thicken them, but be sure to keep the mixture chunky and most of the beans intact.
  7. Add the freshly chopped spinach and frozen corn kernels.
  8. Simmer again on low for about 10 minutes or until you reach a desired thickness and consistency for the beans and all the spinach has cooked in.
  9. Season with freshly ground black pepper, salt, and Cholula hot sauce to taste.

To Prepare Mini Toastadas:

  1. Prepare a serving tray with a single layer of yellow round in-tact tortilla chips (to act as mini-tostadas). Note that the tortilla chips do not need to be completely flat, but flat enough so that they can be layered on top.
  2. Spoon about 2 tbsp of the bean mixture on top of each mini tostada shell.
  3. Top each with chopped green onions and crumbled vegan cheese topping (if using).

  4. Serve!

Recipe Notes

Make-Ahead Tip - The beans can easily be made ahead of time (1 or 2 days prior to serving) and kept in the fridge.

Nutrition Facts
Mini Black Bean, Fire Roasted Tomato, Spinach Corn Tostadas (vegan, gluten-free)
Amount Per Serving
Calories 63 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 184mg8%
Potassium 142mg4%
Carbohydrates 10g3%
Fiber 2g8%
Protein 2g4%
Vitamin A 210IU4%
Vitamin C 2.3mg3%
Calcium 29mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.