These Refried Bean Tostadas feature deliciously crunchy fried corn tortillas slathered with creamy refried beans, topped with crisp lettuce, minced onions, juicy tomato cubes, queso fresco, and lots of sour cream!
Refried Bean Tostadas
These Refried Bean Tostadas are the perfect fun filling meal that uses up leftover beans or canned beans + lots of fresh veggies!
We like them for breakfast and brunch after taco night so we use any leftover tortillas as shells but they can be a light lunch or even dinner!
These Refried Bean Tostadas are:
- Crunchy topped with refried beans, veggies, cheese + sour cream!
- Ready in 20 minutes.
- Perfect to use up canned or leftover beans.
- Quick and easy to make!
- Customizable.
- Vegetarian and naturally gluten-free.
Refried Bean Tostadas Ingredients
Tostada shells or yellow corn tortillas. Tostadas are perfect to use up leftover day-old corn tortillas but you can also use tostadas shells that are ready to use hehe! We like using leftover tortillas from taco night!
Oil, for the refried beans (and for frying the tortillas, if you’re not using pre-made tostada shells). Good Mexican refried beans are always fried in lard but if you want to keep them vegetarian, you can still use oil.
Onions, for the refried beans and as topping. We like white onions.
Lettuce, for topping.
Tomatoes, for topping. You can also do avocado, if you’re not a big tomato person. If you want these to be even more nutritious, you can add fried eggs instead of more veggies!
Queso fresco, crumbled, or you can also use cotija, feta cheese or your favorite cheese.
Sour cream, optional, for topping. You can also do a salsa roja, salsa verde, salsa macha, Lime Pickled Onions, Avocado Hot Sauce, pickled jalapeños or pico de gallo!
How to make refried bean tostadas
STEP ONE: Fry the tortillas (skip if using tostada shells). In a skillet over medium-high heat, add about 1/2 inch (1 cm) oil and allow to heat until hot. Add the tortillas and fry for about a minute then flip and fry for another minute, remove from the skillet and place onto a plate lined with paper towels to absorb excess oil.
STEP TWO: Make the refried beans (skip if using canned refried beans). In a skillet, add 2 tablespoon (39 ml) of oil. Once hot add half of the onions and saute until fragrant then add the beans and mash until creamy, a few whole or halved beans are okay, it doesn’t need to be perfectly smooth. Cook until thickened enough to be spreadable, just like some cream cheese.
STEP THREE: Assemble the tostadas. Spread 1-2 tablespoon of the refried beans onto each tostada, top with lettuce, onions, tomatoes, queso fresco and sour cream and enjoy!
What to eat with tostadas
Tostadas are mostly eaten as breakfast or even snack or light meal but you can also have them for lunch or dinner and serve them with more food!
Serve with caldo de pollo (chicken soup), sopa de fideo (noodle soup), a light veggie soup. Or you can do a Coleslaw with Sour Cream or Cilantro Lime Slaw, Mexican Street Corn Salad or cucumber salad, these are not traditional but still delicious.
HAPPY COOKING!! I hope you'll love this Refried Bean Tostadas Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Mexican Recipes you’ll love:
Refried Beans Tostadas
Ingredients
- 10 tostada shells (or yellow corn tortillas, they're even better when they're one day old from taco night!)
- Oil (or lard, if not vegetarian)
- 1/2 medium white onion (minced)
- 1 16-oz (450 g) canned beans (or 2 cups leftover beans or 1 16-oz can refried beans)
- 1/2 head lettuce (sliced)
- 1 small tomato (cubed)
- 8 oz (225) queso fresco or cotija (or feta cheese)
- Sour cream
Instructions
- Fry the tortillas (skip if using tostada shells). In a skillet over medium-high heat, add about 1/2 inch (1 cm) oil and allow to heat until hot. Add the tortillas and fry for about a minute then flip and fry for another minute, remove from the skillet and place onto a plate lined with paper towels to absorb excess oil.
- Make the refried beans (skip if using canned refried beans). In a skillet, add 2 tablespoon (39 ml) of oil. Once hot add half of the onions and saute until fragrant then add the beans and mash until creamy, a few whole or halved beans are okay, it doesn't need to be perfectly smooth. Cook until thickened enough to be spreadable, just like some cream cheese.
- Assemble the tostadas. Spread 1-2 tablespoon of the refried beans onto each tostada, top with lettuce, onions, tomatoes, queso fresco and sour cream and enjoy!
Notes
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
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