Black-Eyed Pea Tostadas

Black-Eyed Pea Tostadas

Total Time
20 min
5 min
15 min
Crisped open-faced tortillas become a blank canvas for mashed black-eyed peas seasoned with cumin—a great substitute for refried beans. Look for prepared pico de gallo in the refrigerated section of the produce section. 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.


Cooking spray

4 spray(s)

Corn tortilla

8 tortilla(s), medium, stone-ground

Smoky Black-Eyed Peas

2 cup(s), drained (search for the recipe in the WW app)

Ground cumin

1 tsp

Kosher salt

¼ tsp

Pico de gallo

1 cup(s)


1 item(s), medium, chopped


¼ cup(s), chopped (optional), for garnish

Jalapeño pepper

1 medium, seeded and finely chopped (optional), for garnish

Hot sauce

1 Tbsp, for serving


  1. Preheat the oven to 425°F. Line 2 large sheet pans with parchment paper. Arrange 4 tortillas on each pan. Coat the tops of the tortillas with cooking spray. Bake for 4 to 6 minutes. Turn the tortillas over and coat the tops with cooking spray. Continue to bake until crisp, 5 to 8 minutes more.
  2. Using a fork, in a medium microwave-safe bowl, mash the peas until mostly smooth. Cover the peas and microwave on High until heated through, 1½ to 2 minutes. Stir in the cumin and salt. Spread the peas on the tortillas and top with the pico de gallo and avocado. Garnish with the cilantro and jalapeño (if using). Serve with hot sauce.
  3. Serving size: 2 tostadas