Spicy Black Soybean Tostadas: A Soy Chef Winning Recipe
Ramp up your culinary game at holiday parties!
Ramp up your holiday spread with Spicy Black Soybean Tostadas by Cassidy Perry, silver medalist at the Soy Chef competition in Little Rock!
Cassidy’s dish proves how versatile whole black soybeans can be—nutritious, filling, and perfect for any gathering. These tostadas are a festive way to add soy to your holiday table.
The Soy Chef competition challenged students at the UA–PTC Culinary Arts and Hospitality Management Institute to create American favorites with minimally processed soy foods. Cassidy’s tostadas took top honors in the appetizer category!
Cassidy Perry’s Spicy Black Soybean Tostadas
Getting Ready: This recipe brings fresh and tasty to your plate!
You can prepare your pickled red onion and soybean sprouts, soybean sauce, and guacamole the day before or earlier in the day and refrigerate until ready.
Step 1: Prepare Pickled Red Onion and Sprouts
Ingredients:
Small red onion
12 oz. soybean sprouts
4 oz. apple cider vinegar
6 oz. water
2 tbsp. honey
¼ tsp. cloves
⅛ tsp. pepper
⅛ tsp. salt
Directions:
Combine vinegar, water, honey, cloves, pepper, and salt in a pot.
Bring liquid mixture to a boil.
Cut onion into slices and mix with the sprouts.
Pour the liquid mixture over onions and sprouts and let sit.
Step 2: Prepare the special Soybean Sauce. SO easy!
Ingredients:
16 oz. cooked soybeans
14 oz. soy milk
2 tbsp. cilantro
2 tsp. cumin
2 tsp. salt
1 tsp. pepper
Whole lime, juiced
½ tsp. onion powder
½ tsp. garlic powder
1 tsp. white pepper
Directions:
Put all ingredients in a food processor and blend until creamy.
Step 3: Get the Guacamole Ready!
Ingredients:
3 ripe avocados
½ onion
2 Roma tomatoes
3 tbsp cilantro
1 jalapeno
2 garlic gloves
1 lime juiced
½ tsp. sea salt
Directions:
Add pitted and peeled avocados to bowl and mash.
Dice tomatoes and jalapeno.
Mince cilantro and garlic.
Add all ingredients and mix.
Step 4: Make the soybean and veggie topping.
Ingredients:
1 onion
6 green onions
4 garlic cloves
½ tsp. cumin
1 tsp. chili powder
16 oz. cooked black soybeans
1 jalapeno
8 oz. corn
½ red bell pepper
10 oz. cheddar cheese
2 tbsp. vegetable oil
16 oz. vegetable oil (for frying tortilla chips)
10 corn tortillas
Directions:
Place the onions, garlic, cumin, and chili powder in a food processor and chop until finely minced.
Add beans, jalapeno, corn, and bell pepper to mixture in processer, and mix and blend until these ingredients are rough chopped.
Add 2 tbsp. vegetable oil to a large skillet and heat on medium heat.
Add bean mixture and cook until soft and fragrant.
Remove from the skillet and keep warm.
Wipe out skillet and add the rest of the oil and heat.
Cut tortillas into quarters and fry. (Tortillas can also be baked in an air fryer or oven over high heat).
Remove tortillas from skillet and set aside to drain on parchment paper or paper towels.
Step 5: Assemble your Tostada Masterpiece!
Place a small dot (approx. 1 tsp) of soybean sauce onto a plate.
Place a tortilla chip on top of soybean sauce.
Place 1 TBSP of black soybean mixture onto each tortilla chip.
Garnish with guacamole and bean sprouts.
Yum on a chip!
Want more inspo?
Watch the Soy Chef Virtual Field Trip video to see Cassidy in action.
Why eat whole soy foods?
There are some amazing benefits to eating soy that you should know about. Learn from dietician Mandie Smith!