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Top view of the pork and black bean tostada garnished with lettuce and queso fresco.

Pork and Black Bean Tostadas

Course: Main Course
Cuisine: Mexican
Keyword: Pork and Black Bean Tostadas
Prep Time: 30 minutes
Cook Time: 35 minutes
Slow Cooking Time: 6 hours
Total Time: 7 hours 5 minutes
Servings: 6
Calories: 699 kcal
Author: Michelle De La Cerda

Pork and Black Bean Tostadas are bound to be a favorite with the slow cooker pork tossed with black beans on a crispy corn tortilla and delicious toppings.



Slow Cooker Pork

  • lbs. country style pork ribs up to 3 lbs.
  • 2 tbsp. vegetable oil
  • ¼ tsp. salt +/-, to taste
  • ¼ tsp. black pepper +/-, to taste
  • ¼ tsp. granulated garlic +/-, to taste
  • 4 cups hot water
  • 2 tbsp. chicken bouillon granules
  • 1 cup apple juice

Tostada Mixture

  • 2 tbsp. extra virgin olive oil
  • ½ cup red onion diced
  • 3 oz. mushrooms diced
  • 2 tsp. garlic minced/grated
  • ¼ cup cilantro chopped
  • ¼ tsp. cumin
  • 15 oz. black beans drained and rinsed
  • 2 tbsp. fresh lime juice
  • 1 cup pork broth from the slow cooker
  • ¼ tsp. black pepper +/-, to taste
  • ½ tsp. salt +/-, to taste
  • vegetable oil for frying
  • 12 corn tortillas


Slow Cooker Pork

  1. Heat a skillet on medium-high; add the oil.

  2. Season the pork with salt, pepper, and granulated garlic

  3. Sear the pork on all sides, about 1 minute per side.

  4. Place the seared pork in the slow cooker.

  5. Stir the chicken bouillon into the hot water and pour into the slwo cooker.

  6. Pour in the apple juice.

  7. Cover and cook on low for 6-8 hours.

Tostada Mixture

  1. Remove the pork from the slow cooker and allow to rest. Shred while sautéing the vegetables.

  2. Heat a skillet on medium-high; add the oil.

  3. Sauté the onions for 2 minutes.

  4. Add the mushrooms, garlic, cilantro, and cumin; stir well; continue to cook for 2-3 mintues.

  5. Stir in the pork and any released juices.

  6. Gently stir in the black beans, lemon juice, and pork broth.

  7. Taste for seasoning and add the salt and pepper.

  8. Return mixture to the drained slow cooker, cover, and set to keep warm.

Frying Tortillas

  1. Warm a skillet on medium high with oil for frying tortilla shells.

  2. Using tongs, forks, or chopsticks, place a tortilla in the hot oil.

  3. Flip the tortilla after a few seconds, it will bubble up and sizzle on the sides, remove.

  4. Place on a plate lined with paper towels to absorb the excess oil.

  5. Repeat until all tortillas have been fried. Layer additional paper towels as needed.

Assemblying the Tostadas

  1. Add a couple of kitchen tablespoons of the pork and black bean mixture to the crispy tortilla.

  2. Garnish with any of the toppings mentioned in the notes; serve and enjoy.

Recipe Notes

Toppings for Tostadas

Use any or all of the following for topping your tostadas.

  • shredded lettuce
  • shredded green cabbage
  • cheese: queso fresco, Monterey Jack, pepper Jack, cheddar
  • sour cream or Mexican crema
  • fresh squeeze lime
  • diced onions
  • chopped cilantro
  • salsa
  • pickled jalapeños 
Nutrition Facts
Pork and Black Bean Tostadas
Amount Per Serving
Calories 699 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 10g63%
Cholesterol 140mg47%
Sodium 1714mg75%
Potassium 1109mg32%
Carbohydrates 49g16%
Fiber 10g42%
Sugar 6g7%
Protein 48g96%
Vitamin A 60IU1%
Vitamin C 7mg8%
Calcium 131mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.