Crunchy tostada shells are topped with homemade refried beans, veggies, avocado, and cheese in this easy Tostada Recipe. They’re so easy to customize and ready in just 30 minutes, making them perfect for picky eaters and busy weeknights alike.
Tostadas are a popular Mexican dish with a crunchy fried corn tortilla shell, typically layered with refried beans and a handful of toppings. They’re on almost every Mexican restaurant menu but, honestly, they’re so easy that I love making them at home! This tostada recipe makes vegetarian tostadas but feel free to add some taco meat if you prefer.
Why This Is The Best Tostada Recipe
What makes this Mexican recipe so good? Here are a few reasons!
- Quick & easy. This tostada recipe comes together in just 30 minutes, making it perfect for those busy weeknights. Making them is as simple as cooking and mashing the beans and dicing the toppings.
- Customizable. There are a million ways to customize this tostada recipe. I’ve included many ideas below. One of the reasons my family loves them so much is that everyone can add their favorite toppings to each one.
- Fun alternative to Taco Tuesday. Tostadas are basically a flat, crunchy taco so, in my opinion, they’re a perfect candidate for Taco Tuesday.
Recipe Ingredients
This tostada recipe is made with tostada shells, simple homemade refried beans, and a handful of toppings. Feel free to customize the toppings as desired! Scroll down to the recipe card below for the exact measurements.
For the Mexican tostadas:
- Tostada shells – You can also make your own with corn tortillas. I included instructions for that below.
For the homemade refried beans:
- Spices – Black pepper, cumin, paprika, and salt. Feel free to adjust the seasonings to taste.
- Pinto beans – Other beans, like kidney beans or black beans, can be used in place of the pinto beans.
- Olive oil
- Garlic – For added flavor.
Tostada Toppings
- Shredded lettuce
- Diced tomato – Pico de gallo could be used in place of the tomato and onion if desired.
- Red onion
- Jalapeno – Fresh or pickled, depending on preference.
- Avocado – Store-bought or homemade guacamole can be used in place of diced avocados if preferred.
- Queso fresco – Queso fresco is a traditional Mexican cheese that can be found pretty easily in most stores. It can also be replaced with cheddar cheese, feta cheese, Monterey Jack, or a vegan cheese alternative if desired.
- Cilantro
How To Make Tostadas
This tostada recipe is so quick and easy to make! The beans are ready in just 10 minutes and it only takes a minute or two to assemble the tostadas themselves.
- Cook the beans. Saute the garlic in olive oil over medium heat. Add the pinto beans and seasonings. Stir and mash the beans with a fork as they cook. Add a splash or two of water as needed. Cook for 5-7 minutes.
- Warm the shells. If needed, warm the tostada shells according to package instructions.
- Assemble. Spread a generous amount of beans on each of the tostada shells. Add the lettuce, tomato, onion, and other toppings.
- Enjoy. Serve with lime wedges and additional toppings like sour cream, salsa, and hot sauce.
Make Your Own Shells
It’s possible to make homemade tostada shells with corn tortillas. Heat 1/4 inch of vegetable oil in a skillet over medium heat. Once hot, fry each tortilla for about 1 minute per side, until golden and crisp. Drain on paper towels and sprinkle lightly with salt while still warm.
Recipe Variations
There are so many ways to customize this tostada recipe! Here are a few ideas.
- Add some heat. Spice up the refried beans by adding a pinch of cayenne pepper or chili powder when cooking.
- Try other toppings. Feel free to add additional toppings like roasted corn, cotija cheese, black olives, or diced bell peppers for extra flavor.
- Use canned beans. If you’re in an extra hurry, canned refried beans can also be used on these tostadas.
- Add some meat. I love to repurpose leftover taco meat on these tostadas, whether it’s regular ground beef taco meat, birria, queso chicken, shrimp ceviche, pork carnitas or street taco chicken. Rotisserie chicken is another good option.
Serving Suggestions
I like to serve this tostada recipe with lime wedges and optional toppings, like sour cream, salsa, and hot sauce. I usually let everyone add their own desired toppings, too.
These make a great snack or light meal on their own. For a full-blown Mexican feast, I like to serve these with Mexican rice (or cilantro lime rice) and other sides. Don’t forget a margarita to wash it all down and some churros or fried ice cream for dessert!
How To Store Leftovers
- Fridge. Store leftover refried beans in an airtight container in the refrigerator for up to 3 days. Keep toppings like lettuce, tomato, and avocado separate to maintain freshness.
- Reheat. Reheat the refried beans in a skillet over low heat, adding a splash of water or broth to loosen them as needed.
More Mexican Recipes To Try
Tostada Recipe
Ingredients
Homemade Refried Beans:
- 2 15-ounces cans pinto beans drained and rinsed
- 1 Tablespoon olive oil
- 1 garlic clove minced
- 1 teaspoon cumin
- 1/4 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings:
- Shredded lettuce
- Diced tomato
- Diced red onion
- Pickled jalapeño
- Diced avocado
- Crumbled queso fresco
- Cilantro leaves
Instructions
- Heat a medium skillet over medium heat. Add the olive oil and minced garlic. Sauté for about 30 seconds until fragrant.
- Add the pinto beans to the skillet and season with cumin, paprika, salt, and black pepper. Stir everything together, mashing the beans with a fork or potato masher as you cook. Add a splash or two of water to reach your desired consistency. Cook for 5-7 minutes, then set aside.
- Warm the tostada shells in the oven according to the package instructions if desired, or skip this step if they’re ready to eat as is.
- Once the refried beans are done, spread a generous amount on each tostada shell.
- Top each tostada with shredded lettuce, diced tomato, and diced red onion.
- Add slices of fresh or pickled jalapeño, diced avocado, crumbled queso fresco, and a sprinkle of fresh cilantro leaves on top.
- Serve with lime wedges on the side and optional toppings like sour cream, salsa, and hot sauce.
- Enjoy immediately while the tostadas are crisp!
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2 comments on “Tostada Recipe”
So easy to make. The kids loved it!!
Thanks Morgan!