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Black Beans and Queso Fresco Five-Grain Tostadas

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Per Serving

Black Beans and Queso Fresco Five-Grain Tostadas

Makes: 7 servings
Serving Size: 1 toast, 1 Tbsp. black bean mixture
Calories 155
Fat 3.5 g
Saturated Fat 1.4 g
Trans Fat 0.1 g
Carbohydrate 24 g
Fiber 4 g
Sugars 3 g
Cholesterol 5 mg
Sodium 255 mg
Potassium 230 mg
Protein 7 g
Phosphorus 155 mg
Choices: Starch 1.5 Fat 0.5
  • Makes: 7 servings
  • Serving Size: 1 toast, 1 Tbsp. black bean mixture
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes


1 whole-wheat French baguette, cut on the diagonal into 14 1/2-inch-thick slices
1 garlic clove, peeled and cut in half
1 (15-oz.) can black beans, drained and rinsed
2 tsp. red wine vinegar
1/8 tsp. sweet paprika
1 cup grape or cherry tomatoes, finely chopped
2 Tbsp. fresh cilantro, plus more for garnish, finely chopped
1/2 cup queso fresco or reduced-fat feta cheese, finely diced
freshly ground black pepper


  1. Preheat the oven to 500 degrees F.
  2. Arrange the bread slices on a large baking sheet. Bake for 2 minutes. Flip the bread slices over and bake until the bread is lightly toasted, about 2 minutes more. While the toast is still warm, rub each slice with the garlic.
  3. Heat the oil in a large skillet over medium-high heat. Add the black beans, vinegar, and paprika, and cook, stirring often, until hot, about 5 minutes. Stir in the tomatoes, cilantro, and half of the queso fresco and heat through, about 3 minutes more. Remove from the heat and season with the pepper.
  4. To serve, top each toast with about 1 Tbsp. of the black bean mixture and sprinkle with the remaining queso fresco and cilantro. Drizzle with olive oil, if desired, and serve immediately.

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