Site Navigation

Black Bean Tostadas with Pickled Veggies

Make a small batch of quick-pickled vegetables for these tasty tostadas. If you don’t have white wine vinegar, use cider or red wine vinegar instead.

Black Bean Tostadas with Pickled Veggies

Share it!
By: Whole Foods Market
4 serves


  • 1 large carrot, shredded (about 1/2 cup)
  • 1 red bell pepper, thinly sliced
  • 1/4 cup sliced green onions
  • 1/4 cup white wine vinegar
  • 8 corn tortillas
  • 1 (15-ounce) can no-salt-added black beans, drained and rinsed, mashed
  • 1 teaspoon no-salt-added chili powder
  • 1 cup shredded romaine lettuce
  • 1/2 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons toasted pumpkin seeds



  1. Place carrot, pepper, green onions and vinegar in a medium bowl and let marinate about 1 hour. Drain vegetables and return to the bowl.

  2. Meanwhile, preheat the oven to 400°F. Place tortillas on 2 sheet pans and bake 5 minutes; flip and bake until tortillas just become crisp and begin to brown around edges, about 5 minutes more.

  3. Stir beans and chili powder together, and spread evenly over tortillas. Top with pickled vegetables, lettuce, avocado, cilantro and pumpkin seeds, and then serve.

Recipe Notes

Share it!

Nutritional Info:

Per Serving: Serving size: 2 tostadas, 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 40mg sodium, 40g carbohydrates, (10 g dietary fiber, 3g sugar), 8g protein.

The following two tabs change content below.
I am a health, fitness and wellness coach, college professor, and mother of older kids who wants to help other older women and moms meet their goals. I offer free coaching - Click here to contact me! Or, get more information about my VIP Program!!

Latest posts by Cindy Stevens (see all)