Tostada Recipe
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.
Servings: 8 tostadas
Calories: 17kcal
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!
Video
Nutrition
Calories: 17kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 291mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg