Beef, Black Bean, and Spinach Tostadas

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Spicy ground beef, black beans, and fresh spinach are piled onto crisp tostada shells to make these Beef, Black Bean, and Spinach Tostadas. They’re topped with plenty of melting cheese making them a favorite for the whole family.

Spicy Beef, Black Bean, and Spinach Tostadas - get the recipe at

The first time I made these tostadas, my kids devoured them in barely five minutes and then asked if we could make them again the very next day. We’ve been making these on regular rotation for easy dinners over the past few years. The whole family still loves them and they disappear about as fast as we can make them.

When I was on the hunt for easy summer meals, my friend Aggie sent me a link for her spinach tostadas. I’d never thought to add spinach to a taco mixture before this and let me tell you, I may do it every single time in the future. The fresh spinach works with the spicy beef in an unforgettable way. Even my avowed spinach hater commented that he couldn’t believe how good the spinach tasted with the beef. If that isn’t a huge win, I don’t know what is.

This beef and spinach taco mixture is so versatile, I tossed my portion into a salad and am planning to serve this over rice later this month. The whole meal comes together in barely 20 minutes, making it perfect for busy nights, lazy nights, and just about any other kind of night.

For more easy dinner ideas, check out this Sheet Pan Chicken Dinner and these Asian Steak Bites. Mediterranean Nachos and Chicken Cordon Bleu Sliders are a couple more fast dinners that my kids love.

Spicy Beef, Black Bean, and Spinach filling for tacos, tostadas, and burritos - get the recipe at


 Kitchen Tip: I use this skillet and these sheet pans to make this recipe.

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Beef, Black Bean, and Spinach Tostadas

4.84 from 6 votes
Recipe inspired by Aggie's Kitchen
Pin Print Review
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 5 6 servings


  • 1 pound ground beef
  • 2 1/2 tablespoons Mexican spice mix or taco seasoning
  • 1 can black beans drained
  • 3 cups baby spinach leaves roughly chopped, about 2 cups worth
  • 12 tostada shells
  • 2 cups shredded cheddar or Mexican blend cheese


  • Preheat the oven to 350°F and arrange two racks near the center of the oven. Cook and crumble the beef in a large skillet. Sprinkle with spices as it cooks. When the beef finishes cooking, add the black beans and the spinach. Remove from the heat and stir to wilt the spinach.
  • Spread the tostada shells across two baking sheets, divide the beef mixture onto them, and top with cheese. Place the baking sheets in the oven and bake until the cheese has melted, about 5 minutes. Enjoy!


Corn tortillas or small flour tortillas can also be used in place of the tostada shells. Tortilla chips can also be used to make oven nachos. Simply spread tortilla chips across a baking sheet, top with the beef mixture and then sprinkle with double the amount of cheese.


Calories: 582kcal · Carbohydrates: 26g · Protein: 29g · Fat: 40g · Saturated Fat: 17g · Cholesterol: 106mg · Sodium: 647mg · Potassium: 477mg · Fiber: 2g · Vitamin A: 1985IU · Vitamin C: 5mg · Calcium: 359mg · Iron: 3.1mg
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{originally published 7/8/15 – recipe notes and photos updated 12/27/17}

Beef, Black Bean, and Spinach Tostadas are a lightning fast dinner that everyone loves! get the recipe at

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    Made these tonight and they were wonderful. My supermarket does not carry tostada shells, sadly, so I subbed in corn tortillas and broiled them about 5 min. Delicious !!

  2. Jessica says

    I made this last night for dinner with the addition of sour cream cilantro and fresh tomatoes my boyfriend went crazy for it. Delicious. Thanks for the recipe.

  3. Chelsea says

    Made these last night and they are AMAZING!! Substituted ground turkey for ground beef and made homemade salt free taco seasoning (its the dietitian in me!!) Thanks for sharing! Definitely adding to my dinner rotation!5 stars

  4. Marijayne says

    Made this last week for lunch and it was really good! Might need a little more spice to jazz it up a bit, though. I used street taco’s as the shell, the flour ones, but have recently found corn as well.

    Thanks for sharing!4 stars

  5. Patricia says

    Delicious and simple. I used cumin, salt, pepper, chile pepper, garlic powder and onion powder. I drained the grease and put back in pan with 1 tablespoon tomato paste and water. I used the mini street taco corn tortillas. This makes it a great appetizer:)5 stars