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Crispy fried corn tortillas piled high with savory refried beans and your favorite fresh toppings. A quick, customizable, and delicious Tex-Mex classic perfect for a weeknight dinner.
Prepare Toppings
Heat the Refried Beans
Fry the Tostada Shells
Crispy fried corn tortillas piled high with savory refried beans and your favorite fresh toppings. A quick, customizable, and delicious Tex-Mex classic perfect for a weeknight dinner.
This tex_mex recipe takes 30 minutes to prepare and yields 4 servings. At 399.09 calories per serving with 8.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Assemble and Serve
Top the beans with seasoned ground beef, shredded chicken (tinga), chorizo, or carnitas for a heartier meal.
For a lower-fat version, bake the tortillas instead of frying. Lightly brush each side with oil, place on a baking sheet, and bake at 400°F (200°C) for 5-7 minutes per side, or until golden and crisp.
Instead of refried pinto beans, use refried black beans or whole, seasoned black beans.
Customize with additional toppings like sliced avocado or guacamole, pickled red onions, sliced jalapeños, or your favorite salsa.
The refried beans and fresh vegetable toppings provide a significant amount of dietary fiber, which is essential for digestive health, regulating blood sugar, and promoting a feeling of fullness.
Beans are a fantastic source of plant-based protein, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish is packed with vitamins and minerals from its various components. Tomatoes offer Vitamin C and lycopene, cilantro provides Vitamin K, and beans contribute iron and magnesium.
A typical serving of two Refried Bean Tostadas, prepared as per this recipe, contains approximately 480-520 calories. The final count can vary based on the amount of oil absorbed and the specific toppings used.
They can be part of a balanced diet. The beans provide excellent fiber and plant-based protein. To make them healthier, you can bake the tortillas instead of frying, use low-fat cheese and crema, and load up on fresh vegetable toppings.
Yes, you can fry the tostada shells a day or two in advance. Let them cool completely and store them in an airtight container or zip-top bag at room temperature to maintain their crispiness.
It's best to store all components separately in the refrigerator. Reheat the beans in a saucepan or microwave. To make the tostada shells crispy again, place them in a single layer in an oven or air fryer at 350°F (175°C) for 3-5 minutes.
This recipe is easily made vegan. Ensure your refried beans are vegetarian (made without lard). For toppings, use a plant-based sour cream or crema and a vegan cotija-style cheese, or simply top with avocado and salsa instead.
The main difference is the shape. A tostada is a flat, fried corn tortilla, while a crispy taco shell is a fried corn tortilla that has been folded into a 'U' shape before it fully hardens.
This recipe goes great with these complete meals
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