Bean Tostada

5 from 51 votes

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

Cook Time10

Total Time15

Course: Main Dishes

Cuisine: Mexican

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

Servings: 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