Description
Crunchy, flavorful Bean Tostadas loaded with refried beans and topped with fresh lettuce, cheese, tomatoes, onions, olives, sour cream, guacamole, and salsa. This easy-to-make Mexican-inspired dish is perfect for a quick meal or casual gathering, offering a delightful combination of textures and tastes.
Ingredients
Scale
Tostadas
- 10 corn tortillas
- Oil for frying (about ½-inch deep)
Bean Filling
- 1 can refried beans (28-30 oz.)
Toppings
- Shredded lettuce (about 2 cups)
- Shredded Cheddar cheese (1 to 1½ cups)
- Chopped tomatoes (1 cup)
- Chopped red onion (½ cup)
- Black olives, sliced (½ cup)
- Sour cream (½ cup)
- Guacamole (½ cup)
- Lime wedges (for serving)
- Taco sauce or salsa (½ cup)
Instructions
- Fry Tortillas: In a medium skillet, pour about ½-inch of oil and heat over medium-high. Once hot, carefully add one corn tortilla at a time. Fry each tortilla until crisp and golden brown on both sides, flipping once, about 1-2 minutes per side. Remove and drain on paper towels to remove excess oil.
- Heat Beans: While frying tortillas, place refried beans in a medium saucepan over medium-low heat. Stir occasionally and heat until warmed through, around 5-7 minutes. Stir frequently to prevent sticking.
- Assemble Tostadas: Spoon a generous portion of hot refried beans onto each crispy tortilla, spreading evenly. Top with shredded lettuce, cheese, chopped tomatoes, red onion, olives, then add dollops of sour cream and guacamole. Finish with a drizzle of taco sauce or salsa and a squeeze of fresh lime juice.
Notes
- For a healthier version, tostadas can be baked instead of fried by brushing tortillas lightly with oil and baking at 400°F (200°C) until crispy.
- Customize toppings based on preference, such as adding jalapeños, cilantro, or different cheeses.
- Beans can be substituted with black beans or pinto beans if desired.
- Serve immediately to maintain crispiness of tostadas.
- Leftover tostada shells can be stored airtight for up to 2 days, but toppings are best fresh.
