Photo of Black-Eyed Pea Tostadas by WW

Black-Eyed Pea Tostadas

Points® value
Total Time
20 min
5 min
15 min
Crisped, open-faced tortillas are a delicious canvas for mashed black-eyed peas seasoned with cumin, which are a great substitute for refried beans. Fresh pico de gallo and creamy avocado contrast beautifully with the earthy beans. Look for store-bought pico de gallo in the refrigerated section of the produce section. Feel free to pile on garnishes like fresh cilantro, sliced chili peppers, and a dash of hot sauce.


Cooking spray

4 spray(s)

Corn tortilla

8 medium, stone-ground

Smoky Black-Eyed Peas

2 cup(s), drained

Ground cumin

1 tsp(s)

Kosher salt

¼ tsp(s)

Pico de gallo

1 cup(s)


1 medium, chopped


¼ cup(s), chopped, fresh (optional)

Jalapeño pepper

1 small, seeded and finely chopped (optional)

Hot sauce

1 tbsp(s), for serving


  1. Preheat oven to 425°F. Line 2 baking sheets with parchment paper; arrange 4 tortillas on each pan. Coat tops of tortillas with cooking spray. Bake 4 to 6 minutes. Turn tortillas over and coat tops with cooking spray. Bake until crisp, 5 to 8 minutes more.
  2. In a medium microwave-safe bowl, mash peas with a fork until smooth. Cover and microwave on High until heated through, 1 ½ to 2 minutes. Stir in cumin and salt. In another medium bowl, combine pico de gallo and avocado. Spread pea mixture evenly over tortillas, then top evenly with avocado mixture. Garnish with cilantro and jalapeno, if desired. Serve with hot sauce.
  3. Per serving (2 tostadas)


Cooking Tip: To make baked corn tortilla chips, use this same method, but cut the tortillas into wedges before coating them with cooking spray. Bake until crispy and golden.