Dainty and oh-so-tasty, these kiwi and black bean tostadas by Zespri™ are perfect for summer.

Enjoy these on their own or with a selection of other Mexican-inspired dishes for the ultimate summer holiday vibe. The refreshing and fruity hit from the kiwi will have you begging for more.

Kiwi and Black Bean Tostadas
(© Zespri™ SunGold™ Kiwifruit)
Kiwi and Black Bean Tostadas
Print Recipe
Nutrition Facts
Kiwi and black bean tostadas
Amount Per Serving
Calories 277 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 3mg1%
Sodium 36mg2%
Potassium 648mg19%
Carbohydrates 43g14%
Fiber 13g54%
Sugar 13g14%
Protein 16g32%
Vitamin A 329IU7%
Vitamin C 102mg124%
Calcium 128mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Kiwi and black bean tostadas

A Mexican staple with a sweet twist.
Prep Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 277kcal
Author: Zespri™ Kiwifruit


  • Frying pan


For the tostadas

  • 4-6 miniature tortilla wraps
  • 250 ml vegetable oil

For the filling

  • 1 tbsp olive oil
  • 1 white onion diced
  • 400 g black beans drained, liquid reserved
  • 1 red chilli seeded and cut into small pieces
  • 2 Zespri SunGold kiwis peeled and diced

For the topping

  • 200 g Greek yoghurt
  • 2 Zespri SunGold kiwis peeled and diced
  • 1 red chilli seeded and cut into small pieces


  • Start by making the tostadas. Heat the vegetable oil in a frying pan ensuring there’s enough oil to comfortably cover the base of the pan. The oil should be sizzling but not smoking. If you have a thermometer, aim for around 170oc.
  • Use tongs to carefully place the tortilla into the oil and cook for 30-45 seconds. After this, flip the tortilla and repeat on the other side.
  • Remove from the pan and leave to cool. Sprinkle with a light pinch of salt. Repeat this process for all tortillas.
  • Once done, create the filling. Start by heating the oil in a frying pan and cook the diced onion for 5 minutes, stirring occasionally.
  • Add the beans, the reserved bean liquid and the chilis. Mash the beans with a fork, leaving some whole for texture and cook for 5 minutes. Stir often to ensure nothing sticks to the bottom of the pan. Mix in the diced kiwis and cook for 2 minutes. By this time, the mixture should have thickened a little.
  • Place the tostada shells on a chopping board or serving plate and scoop a large spoonful of the black bean mix onto each tostada.
  • Leave to cool for a couple of minutes and then add a small spoonful of Greek yoghurt to each tostada.
  • Top with the remaining diced kiwi and chilli and serve.


Calories: 277kcal | Carbohydrates: 43g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 36mg | Potassium: 648mg | Fiber: 13g | Sugar: 13g | Vitamin A: 329IU | Vitamin C: 102mg | Calcium: 128mg | Iron: 3mg

Recipe courtesy of Zespri™

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