These Bean and Corn Tostadas are the easiest vegetarian freezer meal for families! They’re gluten and dairy-free, budget-friendly, and the perfect dinner for busy weeknights.

Why You’ll Love this Bean and Corn Tostadas Recipe

Double down! Cook one, prep one. One for now and one for later.
Pantry meal unlocked. Canned and frozen ingredients = no grocery store run required.
Fun dinner? Yes, please! Make it a tostada bar – let the kids get creative with toppings!
Easy on the budget! Beans, corn, and salsa are pantry staples that don’t break the bank.
Culinary eye candy – Bright, fresh ingredients and toppings make this dinner the star of the table.

Bean and Corn Tostadas Freezer Meal

Simple, satisfying, and family-approved, these Bean and Corn Tostadas are the ultimate stress-free dinner for busy weeknights.

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Course dinner

Cuisine American

Ingredients

2 (14.5 oz) cans black beans drained and rinsed
1 cup corn frozen
1 cup salsa heat of preference
1 (14.5 oz) can kidney beans drained and rinsed
1.5 tsp garlic powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
0.5 tsp dried oregano
1.5 tsp salt

Day of Cooking:

8-12 tostada shells
Your favorite taco toppings
Fresh cilantro chopped (optional)
1-2 limes cut into wedges (optional)

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Instructions

Make it Fresh | Slow Cooker Directions:

Add all ingredients, except Day of Cooking ingredients, to the slow cooker.
Stir everything to combine.
Cook on low for 4-6 hours.
Stir mixture and serve on top of tostada shells. Top with your favorite taco toppings.
Optional: Top with fresh cilantro and a lime wedge.

Freezer Meal Prep Directions:

Prepare a gallon freezer bag, labeling according to your preferred method.
Add all ingredients, except Day of Cooking ingredients, to the freezer bag.
Seal bag, removing as much air as possible, and freeze for up to 3 months.

Slow Cooker | Cooking Directions:

Thawing is optional, recipe can go straight from the freezer to the slow cooker. (No need to adjust cook time).
Dump the contents of the freezer bag into a slow cooker.
Cook on low for 4-6 hours.
Stir mixture and serve on top of tostada shells. Top with your favorite taco toppings.
Optional: Top with fresh cilantro and a lime wedge.

Instant Pot | Cooking Directions:

Thaw in the fridge for 12-24 hours before cooking. (Meals can be cooked from frozen, but some Instant Pots may trigger a burn notice due to slow steam generation.)
Dump the contents of the freezer bag into the Instant Pot, plus ½ cup water.
Set the Instant Pot to High Pressure for 7 minutes, then allow a natural release for 5 minutes, followed by a quick release.
Stir mixture and serve on top of tostada shells. Top with your favorite taco toppings.
Optional: Top with fresh cilantro and squeeze a lime wedge.

Keyword Bean and Corn Tostadas, Bean Recipe, Bean Tostadas, Black Bean Tostadas, Black Bean Tostadas Recipe, Gluten-free Tostadas, Plant-Based Recipe, Vegetarian Freezer Meals, Vegetarian Recipes

What to Serve with Bean and Corn Tostadas

Chips and Guac, Salsa, or Queso – simple, yet the best accompaniment!
Cilantro-Lime Slaw – A refreshing slaw to balance the warmth of the tostadas.
Refried Beans – Just warm up and serve (with a little cheese on top!).
Sweet Potato Fries – From freezer to oven, the perfect side for this recipe!
Tropical Fruit Salad – Dice mango, pineapple, papaya – whatever you fancy – to add a sweet side to the mix.

Freezer Notes for Bean and Corn Tostadas

Recipe will last for 3-6 months in the freezer (be sure to remove as much air as possible from the freezer bag before freezing).
As a vegetarian recipe, there is no need to thaw the recipe before cooking. However, if you’re using an Instant Pot, it could trigger a burn notice if not thawed beforehand. Though not necessary, to be safe it is best to thaw for 12-24 hours in the fridge before cooking if you’re using an Instant Pot.
Recipe can be frozen after cooking; however, this does change the texture and flavor. I recommend freezing raw, not cooked.
When reheating, warm in a skillet over medium heat with a splash of water or reheat in the microwave in 30–45 second intervals, stirring between each.

Want to Make It Fresh in the Slow Cooker Today?

Skip the freezer prep and add everything to the slow cooker today.

Step 1: Add all ingredients, except Day of Cooking ingredients, to the slow cooker.

Step 2: Stir everything to combine.

Step 3: Cook on low for 4-6 hours.

Step 4: Stir mixture and serve on top of tostada shells. Top with your favorite taco toppings.

Step 5: Optional: Top with fresh cilantro and a lime wedge.

Real Mom Tips

Use mild salsa with hot sauce on the side – that way, everyone’s happy with the heat!
Serve it differently! Tacos, rice bowls, or keep it tostada style…just keep it interesting.
Use pre-chopped frozen onion to save time and make your life easier.
Turn leftovers into lunch wraps the next day! Just spoon into a tortilla and call it a day.
Warm the shells in the oven before serving. It adds a bit of crunch, and who doesn’t love a warm tostada shell?!

Bean and Corn Tostadas Dietary Adjustments:

Make it Gluten-Free: Recipe is naturally gluten-free.

Make it Dairy-Free: Recipe is naturally dairy-free.

Make it Nut-Free: Recipe is naturally nut-free.

Make it Egg-Free: Recipe is naturally egg-free.

These flavor-packed tostadas level up your meatless Monday, and they’re ridiculously easy to make.

Want more tips? Grab this FREE Freezer Meal Quick Start Guide!

FAQs

Can I add meat to the tostadas?

Ground beef, turkey, or shredded chicken are all tasty options for the tostadas – just be sure to cook the meat first and season it so it’s just as flavorful as the rest!

Is canned corn okay to use?

Canned corn works in place of frozen, just drain it first.

I’m not a fan of black beans – can I use another type of beans?

Any beans you like or have are fine, but my top two swap suggestions are pinto or kidney. They have a similar texture as black beans, as opposed to beans like chickpeas that are drier and denser.

Is there another option instead of tostadas?

Instead of tostadas, serve this yummy bean and corn filling in tacos, over rice, or as a topping for nachos. You do you!

How can I make this kid-friendly?

For my kids, I use mild salsa and I make it fun by letting them build their own tostadas (toppings and all!). Another option is serving it with sour cream, which will cut any spice down.