Bean Tostada

Need a quick and easy meal? This Bean Tostada recipe is so simple to make with just a few ingredients and it’s ready in 15 minutes for a great weeknight dinner. 

This baked tostada recipe has the most delicious crispy tortilla base topped with refried pinto beans and cheese. A tostada is basically a flat taco and makes a nice change to the menu when taco night rolls around. 

We have been making a Mexican Fiesta dinner just about every weekend. It’s great to feed a crowd and everyone loves it. These crispy tostadas are a great addition to any Mexican-inspired meal.

Why We Love this easy Bean Tostada Recipe

• Hearty and Delicious: Beans are a great source of protein, they are filling and when topped with melted cheese and your favorite taco toppings, it’s a delicious flavor combination. It’s a one of our favorite recipe ideas that you will want to add to your regular rotation.
• Budget Friendly Dinner: Bean tostadas are very budget friendly, especially if you make homemade refried beans. It’s a delicious way to feed a hungry crowd without over spending at the grocery store. 
• Great for Busy Weeknights: Tostadas can be on the table in about 15 minutes and everyone can add their favorite toppings for a family favorite.

Ingredients Needed for Bean and Cheese Tostadas

• Tostada Shells or Corn Tortillas
• Refried Beans, Pinto Beans or Black Beans
• Shredded Cheddar Cheese or queso fresco 
• Pico de Gallo: tomatoes, red onion, garlic, lime juice, cilantro, salt and pepper
• Sliced Green Onion
• Sour Cream
• Cilantro

Step By Step Directions for Bean Tostada Recipe

1. Place tostada shells in a single layer on a rimmed baking sheet. 
2. Spoon refried beans over the tostada shells. 
3. Sprinkle with shredded cheese. 

4. Bake for 8-10 minutes or until cheese is melted and bubbly. 
5. Remove from oven. 

6. Serve with sour cream, pico de gallo, green onions and cilantro. 

Notes and Variations for Crispy Tostadas 

• Homemade Refried Beans: If you are using home-cooked beans, cook in a skillet with 1 tablespoon bacon grease, adding 1 teaspoon granulated garlic and a little water. Use a potato masher to mash to desired consistency. Cook until heated through and well combined.
• Corn Tortillas: To make your own crispy tortillas, heat a cast iron skillet over medium-high heat. Add olive oil or avocado oil a bit a time. Cook corn tortillas 2 minutes per side until crisp. Drain on a paper towel lined wire rack. 
• Additional Toppings: Chopped white onion, fresh avocado slices or guacamole. Homemade salsa or picante sauce can be served in place of the pico de gallo. 
• Storage: Store leftover tostadas in an airtight container or wrapped in plastic wrap in the refrigerator up to 3 days. 
• Reheat: Place tostadas on a baking sheet and cook 5-8 minutes until heated through.

Best Side Dishes for Refried Bean Tostadas

• Skillet Mexican Corn is a quick and easy version of Elotes made with frozen sweet corn and tastes just as amazing as the street fare.
• Easy Spanish Rice is a super fast side dish to serve with your favorite Mexican recipes and everyone loves it.
• Cilantro Lime Coleslaw adds a fresh and delicious element to Mexican food meals and comes together in a snap.

You might also like these Grilled Chicken Tostadas for a quick dinner and these Shrimp Tostadas have so much flavor. 

Bean Tostadas are a great recipe for the next time you need a quick meal and don’t have a meal plan and comes together with very little effort.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print Recipe

5 from 51 votes

Bean Tostada

Need a quick and easy meal? This Bean Tostada recipe is so simple to make with just a few ingredients and it's ready in 15 minutes for a great weeknight dinner. 

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Main Dishes

Cuisine: Mexican

Keyword: baked tostada, crispy tostadas, flat tacos, refried bean tostada

Servings: 6 Tostadas

Calories: 446kcal

Author: Milisa

Ingredients

• 6 tostada shells
• 1 can refried pinto beans or 2 cups homemade
• 1 cup shredded cheddar cheese

Optional toppings

• Pico de gallo
• sour cream
• sliced green onions
• cilantro

Instructions

• Preheat oven to 400°.
• Place tostada shells in a single layer on a rimmed baking sheet. 
• Spoon refried beans over the tostada shells. 
• Sprinkle with shredded cheese. 
• Bake for 8-10 minutes or until cheese is melted and bubbly. 
• Remove from oven. 
• Serve with sour cream, pico de gallo, green onions and cilantro.

Notes

Homemade Refried Beans: If you are using home-cooked beans, cook in a skillet with 1 tablespoon bacon grease, adding 1 teaspoon granulated garlic and a little water. Use a potato masher to mash to desired consistency. Cook until heated through and well combined.

Corn Tortillas: To make your own crispy tortillas, heat a cast iron skillet over medium-high heat. Add olive oil or avocado oil a bit a time. Cook corn tortillas 2 minutes per side until crisp. Drain on a paper towel lined wire rack. 

Additional Toppings: Sliced green onions, fresh avocado slices or guacamole. Homemade salsa or picante sauce can be served in place of the pico de gallo. 

Storage: Store leftover tostadas in an airtight container or wrapped in plastic wrap in the refrigerator up to 3 days. 

Reheat: Place tostadas on a baking sheet and cook 5-8 minutes until heated through

Nutrition

Serving: 1g | Calories: 446kcal | Carbohydrates: 49g | Protein: 21g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Cholesterol: 40mg | Sodium: 476mg | Fiber: 12g | Sugar: 1g