In the summer, when it’s too hot to turn on the stove, I make a no-cook lunch for my restaurant team at Superkhana in Chicago. My black bean tostadas are on rotation at least once a week. They're quick, light, nutritious, and surprisingly filling. They're also fun to customize and a great way to use up leftovers, especially grilled chicken, fresh corn, or salsa.
Best of all, the whole meal comes together in about 10 minutes.
Why black bean tostadas are my go-to summer lunch
Purchase crunchy corn tostadas (bonus: they're naturally gluten-free) in the Mexican food aisle of your grocery store. Then make a simple salad with canned black beans, summer tomatoes, jalapeño, fresh cilantro, and red onion (I always soak the onion in cold water first to mellow its sharp bite). Toss everything with freshly squeezed lime juice and a pinch of salt.
I like to serve a stack of tostadas on a plate and let everyone assemble their own. Pile the bean mixture on top and eat it like a pizza, or break the tostadas into pieces and use them as crunchy scoops.
The simple formula I use every time
Combine:
- 1 (15-oz) can black beans, drained and rinsed
- 1 medium tomato, diced
- 1 jalapeño, finely chopped
- 2 tablespoons chopped fresh cilantro
- 1⁄2 medium red onion, finely diced
- Juice of 1 lime
- Salt, to taste
- Tostadas, for serving
Serve immediately on or with tostadas, or refrigerate the salad for 15 to 30 minutes to let the flavors come together.
4 easy ways to switch it up
Add extra protein
Stir in 1 drained can of tuna or a handful of shredded cooked chicken for a heartier lunch.
Give it a Mediterranean twist
Swap the black beans for chickpeas and add 1 tablespoon tahini for a creamy, nutty flavor.
Lean into summer produce
Toss in fresh corn kernels, chopped mango, diced avocado—or all three.
Turn it into a tostada bar
Spread warm refried beans on the tostadas, then top with the black bean mixture. I especially love this version with grilled chicken, a dollop of sour cream, and shredded cabbage.
