Recipes for Tara

Black Bean Tostadas




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  • 1 white onion, diced into small pieces

  • 1 tbsp olive oil

  • 1 jalapeño (deseeded and chopped) or more if you like it spicier

  • 2 garlic cloves minced

  • 1 tsp ground cumin

  • 0.5 tsp ground cinnamon

  • 2x400g tins of black beans

  • salt and pepper

to serve:

  • tostadas (corn tortillas that are crispy. You can buy them in the Mexican grocery aisle at Fred Meyer

  • 150g feta cheese crumbled or cut in small cubes

  • 2 avocados, roughly chopped

  • Cilantro

  • Lime wedges


  1. Heat a pan over medium heat and add olive oil.

  2. Sauté onion on medium heat until translucent, 5 minutes.

  3. Add garlic/jalapeño and cook for an additional 3 minutes. Add 1 tsp cumin and 1/2 tsp cinnamon and cook until aromatic (2 minutes).

  4. Add black beans, including the liquid in the can and bring to a boil.

  5. Cook on medium low for additional 15-20 minutes uncovered until the beans start to break down. Stir frequently every 5 minutes so the beans cook evenly.

  6. Serve on tostadas (fried corn tortillas) and garnish with fresh cilantro, feta cheese and diced avocado. Other toppings include lettuce, tomatoes, salsa or any other topping you’d add to tacos.





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