White refried beans tostadas with blackberry salsa topped with spicy toasted pepita and sesame seed mix are a healthy twist on traditional Mexican tostadas. The unique blend of flavors in this easy vegan recipe is seriously delicious.
As a lover of Mexican food and all things vegan tacos and a true believer in the divine flavor of refried black beans and the easiest Instant Pot refried pinto beans, I went for non-traditional flavors like rosemary for the white refried beans you'll be enjoying with these crispy plant-based tostadas.
And yes, the idea was prompted by my dreams of blackberry salsa. Honestly, I couldn't stop thinking about it. Although I'd be content to just keep dipping tortilla chips, it deserves a meal because it's so much more than a snack - not that you can't make blackberry salsa for just that purpose.
Table of Contents
Ingredients and Substitutions
White Beans. Use 3 cans (4 ½ cups) of cooked white beans, such as cannellini, Great Northern beans, or navy beans (Haricot beans).
Rosemary. Fresh rosemary sets off the flavor. Use 2 teaspoons of dried, more to taste.
Shallots. The sweet, mellow flavor of shallots doesn't overwhelm the white beans. Red onion is the best substitute.
Blackberries. I used frozen blackberries because they break down with extra juice after thawing, making for a better salsa blend. If using fresh berries, mash a few to gather their juices.
No Blackberries?
Make this recipe with raspberries, or try my raspberry salsa recipe!
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Step-by-Step Instructions
Combine the frozen blackberries, diced jalapenos, lime juice, and maple syrup in a small bowl. Set it aside and stir a few times to combine the flavors.
Toast pepitas, sesame seeds, and red chili flakes for a minute. Transfer to a small bowl.
Cook the shallots and garlic, then add the rosemary. Add the beans and ½ cup of vegetable broth. Use a potato masher to crush the beans, adding more broth as needed to break them down.
Smear white refried beans over crunchy corn tortillas, add salsa, and top with seed mix. Yummy!
Pro Tips
- If you thaw frozen berries in the bag, place the bag on a plate or in a bowl. I learned the hard way. Juice can leak through the bag, and it's not a pretty cleanup. You can thaw loose berries in a bowl at room temperature. It takes about an hour for them to thaw.
- If you don't have a potato masher, you can mash the beans using an immersion blender (stick blender) or transfer them to a blender.
Chili Roasting Tip
Keep the pan at medium heat when you roast the seeds and chili flakes. If you have an overhead fan, now's the time to run it. Chili flakes can omit fumes when they toast. Stir constantly, take the pan off the heat immediately, and transfer the seed mix. There will be no crying in the kitchen for us!
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Help! My refried beans are too runny!
If your beans are too runny after mashing them, you probably added too much broth. No worries. Simmer the beans for a few minutes, stirring them frequently. The liquid will reduce, giving your refritos a better texture.
Meal Prep Magic
One wonderful thing about this recipe is that you can make parts or all of it beforehand:
- Blackberry salsa can be made 4 days before and stored in the refrigerator.
- The seed mix can toasted and stored in an airtight container for 2 weeks or more. Keep it in your spice cabinet. Make a double batch and garnish your favorite curry recipes or soups.
- Refried white beans can be stored in the refrigerator for 4 days. They can be reheated in the microwave or on low heat on the stove with a little water or broth added.
- If you (like me) can't find a steady supply of vegan corn tortillas and make homemade tostada shells, they can be made a week ahead or frozen for 3 months for future use.
Frequently Asked Questions
Pumpkin seeds have a shell or hull. Pepitas, on the other hand, are shell-less and come from types of pumpkins that produce them.
Shape is the difference between a tostada and a taco. A tostada has a flat corn tortilla as a base, and a taco is folded in half and filled.
If you fancy a flour tortilla or delicious homemade potato tortillas, make a batch slightly smaller than you'd make for wraps or burritos. Pop them in the oven for a few minutes to crisp them.
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👩🏻🍳 Recipe
White Refried Beans Tostadas with Blackberry Salsa
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Ingredients
Blackberry Salsa
- 2 cups blackberries - fresh or frozen, about 8 ounces or 250 grams, see note 1
- 1 medium jalapeno - seeds removed and diced small
- 1 medium lime - juiced, about ¼ cup
- 1 teaspoon maple syrup
Toasted Seed Mix
- ½ cup pepitas
- ¼ cup sesame seeds
- 1 teaspoon red chili flakes - depending on how spicy you want it
White Refried Beans
- 2 large shallots - diced small, ½ cup
- 2 cloves garlic - minced or pressed
- 2 tablespoons rosemary leaves - about 2 fresh sprigs, minced, or 2 teaspoons dried rosemary
- 4 ½ cups white beans - 3- 15 ounce/400 gram cans, see note 2
- 1 cup vegetable broth - more if needed
- 8 large corn tortillas
Optional Toppings
- shredded lettuce - optional
- diced avocado
- lime wedges
Instructions
- In a small bowl, add the blackberries, jalapeno, lime juice, and maple syrup. Mash a few of the berries and mix well.
- Heat a medium pan over medium heat and add the pepitas, sesame seeds, and red chili flakes. Toast the seeds, stirring constantly for 1-2 minutes until they brown and pop. I recommend running your overhead fan, as the chili can be strong when toasted. Immediately transfer the seed mix to a small dish.
- Wipe out the pan from the seed mix and heat it to medium-high. Add the shallots and cook them for 1 minute or so until they soften.
- Stir in the garlic and rosemary. Mix for about 15 seconds.
- Add the white beans and ½ cup of vegetable broth. Mix well, and stir the bottom of the pan to loosen any stuck-on shallots.
- Once the broth starts to simmer, use a potato masher to mash the beans, adding more broth until they are creamy. If desired, leave a few whole beans for added texture.
- Cover the beans on low heat if you need time to heat the tortillas.
- For oil-free crispy tortillas, heat them directly on the oven rack at 400 F (200 C) for 2 minutes until they are firm and crispy.
- To make the tostadas, add a layer of white beans over the tortillas, then top with blackberry salsa and the seed mix. If desired, add toppings such as shredded lettuce, mashed avocado, or diced tomatoes.
Notes
- Thaw frozen berries overnight in the refrigerator or countertop for a few hours. If you thaw them in the bag, place them on a plate or in a bowl in case the bag leaks (and they do).
- Cannellini, Great Northern, or navy beans (Haricot beans) are the best white beans for this recipe.
- If you don't have a potato masher, use an immersion blender (stick blender) to mash the beans. Or transfer the beans to a blender or food processor, adding vegetable broth as needed.
- If you're meal prepping or storing the ingredients for refried beans tostadas, the salsa can be made 3 days ahead and stored in the refrigerator. The beans last 4 days (heat on low with added vegetable broth). The seed mix can be stored in a sealed plastic bag or airtight container at room temperature for weeks.
Nutrition
Nutritional information is an estimation only.
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Lisa M
Thanks for this! I had purchased a jar of blackberry salsa, and wasn't sure what I'd do with it. Your recipe worked fabulously! Made it for a Fri night group outing, and even the veggie-phobes enjoyed it. This was an unexpected combination of flavors, and it worked very nicely -- thanks!
Denise
Wat great news! I love this simple recipe and isn't blackberry salsa yummy? I think I like it even better than mango salsa and that's a tall order :). Thanks for trying this one out and taking the time to comment. It's appreciated.