Chipotle black bean burgers on a tostada are my favorite kind of meatless Monday: smoky, crunchy, and built almost entirely from cans and pantry staples. The crushed corn chips in the patty are the trick nobody guesses.
Ready to revolutionize your burger night? Ditch the bun and say hello to these incredible Chipotle Black Bean Burgers served on a crispy tostada shell! Packed with smoky flavor, hearty texture, and topped with all your favorite fixings, this recipe is a fun, fresh, and totally satisfying twist on a classic. It’s the perfect vibrant meal for a summer cookout or a quick weeknight dinner.
Ingredients
• 2 15-ounce / 425g (15 oz) cans black beans, rinsed and drained
• 1 14-ounce / 397g (14 oz) can whole kernel corn, drained
• 1 cup / 85g (3 oz) finely crushed corn chips
• 1 cup / 195g (6.9 oz) cooked and cooled brown rice
• 1⁄2 cup / 80g (2.82 oz) finely chopped red onion
• 1⁄2 cup / 120g (4.2 oz) chunky salsa, plus more for serving
• 2 to 3 teaspoons / 10-15 mL (0.5 fl oz) finely chopped canned chipotle peppers in adobo sauce
• 1 teaspoon / 2g (0.07 oz) ground cumin
• 2 cloves garlic, minced
• 2 tablespoons / 30 mL (1 fl oz) olive oil
• 8 tostada shells
• For topping: Shredded green cabbage, thinly sliced radishes, fresh cilantro leaves, crumbled queso fresco, lime wedges, avocado slices
Instructions
1. In a large bowl, add about half of the rinsed black beans. Using a potato masher or fork, mash them into a coarse paste. This will act as the binder for your patties.
2. Add the remaining whole black beans, drained corn, crushed corn chips, cooked rice, red onion, 1/2 cup (480 ml) salsa, chipotle peppers, cumin, and minced garlic to the bowl. Stir everything together until just combined—be careful not to overmix!
3. Divide the mixture into 8 equal portions and shape them into patties about 3/4-inch thick. Brush both sides of each patty with olive oil. Place the patties on a tray, cover, and chill in the refrigerator for at least 1 hour to help them firm up.
4. Preheat your grill to medium heat. Place the patties on a grill pan set directly on the grill rack. For a charcoal grill, cook over medium coals for 8-10 minutes. For a gas grill, cover and cook for 8-10 minutes. Flip the patties once, halfway through, until they are heated through and nicely browned.
5. While the burgers are grilling, warm the tostada shells according to the package directions.
6. To serve, place a grilled patty on each warm tostada shell. Pile high with shredded cabbage, extra salsa, radishes, cilantro, and any other desired toppings like queso fresco or avocado. Serve immediately with lime wedges on the side.
Nutritional Information
• Per Serving: 347 calories, 15 g (0.53 oz) total fat (2 g / 0.07 oz saturated fat), 0 mg cholesterol, 699 mg sodium, 46 g (1.62 oz) carbohydrates, 11 g (0.39 oz) fiber, 14 g (0.49 oz) protein.
Pro Tips
• Handle with care: Chile peppers contain oils that can irritate your skin and eyes. Wear gloves when chopping them, and wash your hands thoroughly with soap and warm water afterward.
• Make them ahead: The uncooked patties can be formed and stored in an airtight container in the refrigerator for up to 2 days, making them perfect for meal prep.
• No grill? No problem: These patties cook up beautifully in a skillet. Heat a tablespoon of oil over medium heat and pan-fry for 4-5 minutes per side until golden brown and heated through.
• Go gluten-free: To make this recipe gluten-free, simply ensure you are using certified gluten-free corn chips and tostada shells.
FAQ
Q: How can I make these black bean burgers vegan
A: This recipe is easily made vegan! Simply omit the optional queso fresco topping or substitute it with your favorite dairy-free cheese, a dollop of vegan sour cream, or extra avocado.
Q: Are these black bean burgers a good source of protein
A: Yes, they are a great source of plant-based protein. Each serving contains 14 grams (0.49 oz / 13.9 g) of protein, primarily from the combination of black beans and brown rice, which work together to provide essential amino acids.
Q: Can I freeze these veggie burger patties for later
A: Absolutely! For best results, freeze the uncooked patties. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be cooked directly from frozen, just add a few extra minutes to the cooking time.
Q: What keeps these black bean burgers from falling apart
A: The key to their firm texture is the combination of binders. Mashing half of the black beans creates a sticky paste, while the crushed corn chips and cooked brown rice help absorb excess moisture and hold the patties together. Chilling the patties for at least an hour is also a crucial step to help them firm up before cooking.
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Chipotle Black Bean Burgers on a Tostada
Ingredients
Method
- In a large bowl, add about half of the rinsed black beans.
- Using a potato masher or fork, mash them into a coarse paste. This will act as the binder for your patties.
- Add the remaining whole black beans, drained corn, crushed corn chips, cooked rice, red onion, 1/2 cup (480 ml) salsa, chipotle peppers, cumin, and minced garlic to the bowl.
- Stir everything together until just combined—be careful not to overmix!
- Divide the mixture into 8 equal portions and shape them into patties about 3/4-inch thick.
- Brush both sides of each patty with olive oil.
- Place the patties on a tray, cover, and chill in the refrigerator for at least 1 hour to help them firm up.
- Preheat your grill to medium heat.
- Place the patties on a grill pan set directly on the grill rack. For a charcoal grill, cook over medium coals for 8-10 minutes. For a gas grill, cover and cook for 8-10 minutes.
- Flip the patties once, halfway through, until they are heated through and nicely browned.
- While the burgers are grilling, warm the tostada shells according to the package directions.
- To serve, place a grilled patty on each warm tostada shell. Pile high with shredded cabbage, extra salsa, radishes, cilantro, and any other desired toppings like queso fresco or avocado.
- Serve immediately with lime wedges on the side.
