Bean Tostadas are made with crispy baked tortillas that are topped with creamy refried beans, sweet corn, and juicy tomatoes. These vegetarian tostadas are a simple and delicious Mexican favorite that are great for quick dinners on busy weeknights.
These homemade tostadas are one of our most loved Mexican recipes. For more recipes from below the border, try Elotes Mexicanos, a flavor filled, grilled corn side dish. Or these Easy Cheesy Enchiladas, filled with gooey cheese and made with your own red sauce. If you have a little more time on your hands try your hand at making these tasty peppers.
This bean tostadas recipe is loved by my family and myself (of course). We have made this recipe many times and for good reason. Can you say ‘hello easy and yummy dinner!’
The base of these tostadas is a whole, baked corn tortilla, you can use white or yellow corn. Just don’t try wheat, it won’t bake up nice and crispy like the corn tortillas do. And that’s right, I said “baked” tortilla. Other recipes use fried tortillas, I personally do not love deep frying anything unless I have to. So these corn tortillas get a very light amount of oil spread on and then baked in the oven until they are nice and crisp.
You could always use my go-to move of using the store bought pack of pre-made tostada shells. I prefer the homemade shells, but the pre-made are definitely a lifesaver.
This easy tostada recipe is topped with the most scrumptious vegetables. Roasting the corn and tomatoes in the oven brings out their natural sweetness. Top with fresh cilantro and a squeeze of lime. Your mouth will be doing a happy dance!
What is a Tostada?
A tostada is like a flat taco. The tortilla is kept flat and all of the delicious toppings get piled on top. Tostadas can be really messy, but the ones we are making today aren’t really that bad. They aren’t overflowing with toppings.
What to Make With Tostadas?
We normally like to eat these refried bean tostadas with a giant salad. Any veggies like carrots or asparagus really go well with tostadas, even if they aren’t technically a Mexican side dish. Spanish rice would go perfectly!
How to Eat Tostadas
Tostadas are fun to eat! My kids totally love these because they are one of the few foods that we get to eat with our hands, kind of like pizza. If you want to eat it daintily, grab a fork and dig in.
These are some additional tostada topping ideas if you feel like adding them on top of the baked corn and tomatoes.
- Whole beans: Black beans or pinto beans would be delicious.
- Fresh tomatoes: There are already tomatoes on this, but you can add some cut up fresh tomatoes also.
- Guac: Homemade guacamole is the best! You could also just use a smashed avocado sprinkled with some garlic powder, salt, and pepper.
- Salsa: You can use homemade or your favorite brand of salsa or pico de gallo.
- Hot Sauce: For a bit of spice, add as much or as little hot sauce as you like.
- Pickled red onions: For tangy flavor, top with red onions.
- Lettuce: Add on some thinly slice some fresh lettuce.
- Cabbage: Thinly slice red cabbage and add on tostadas.
- Shredded cheese: Sprinkle on some shredded Mexican cheese.
- Pickled or fresh jalepenos: For a tangy, spicy kick of flavor, add on jalapeños.
- Sour cream: Add a dollop on top, you can use full or non fat sour cream.
- Avocado: Add slices of avocado instead of guacamole.
- Lime: Squeeze on some fresh lime juice to complete the flavors on these tostadas.
Why You Should Make These Bean Tostadas
- Great for kids. This is a fun dinner to make with kids.
- Easiest dinner idea. These tostadas are really easy and quick to make.
- Healthy-ish. A little bit healthier since you are making it yourself and the tortillas is baked instead of fried.
- So good. They taste amazing!
Bean Tostada Ingredients
- Tortillas: You can use white or yellow corn tortillas.
- Oil: I like to use olive oil but any vegetable oil will work. You will need oil for the tortillas and the corn tomato mixture.
- Cherry Tomatoes: You could also use grape tomatoes.
- Corn: I like to use frozen corn, but you could also use fresh corn or canned corn.
- Chili Powder: Chili powder gives a subtle flavor, but doesn’t really add any heat to the tostadas.
- Cheese: Queso fresco is my favorite crumbly cheese to use, you could sprinkle on feta cheese as a substitute.
- Cilantro: Fresh cilantro will give the best fresh flavor.
How to Make Tostada Shells
- Prepare oven and baking sheet. Preheat the oven to 400°F and line a 13″ x 9″baking sheet with parchment paper.
- Tortillas onto baking sheet. Place 6 corn tortillas onto the prepared baking sheet. It’s ok if they slightly overlap they will shrink while cooking.
- Oil tortillas. With a basting brush, lightly brush on 1-2 tablespoons of oil or spray cooking spray on the front and back of the tortillas. Sprinkle one side with a little salt.
- Flip tortillas. Bake for 5 minutes, then flip over. Cook for an additional 5-8 minutes, until tortillas are crisp. They will be going back in the oven again so don’t over cook them.
- Set tostada shells aside. Remove them from the oven and set to the side, but keep the oven on.
How to Make Tostadas
- Mix together corn and tomatoes. Line a baking sheet with parchment paper. To a medium sized bowl, add in the halved tomatoes, frozen corn, chili powder, salt, and 1 tablespoon of oil. Blend together. Dump the tomato mixture onto the prepared baking sheet. Set the bowl aside for reuse.
- Bake. Bake the corn and tomato mix for 20 minutes.
- Spread on the beans. In the same bowl (no need to wash it), add in the can of refried beans and 3-4 tablespoons of water. You want the mixture to be easily spreadable but not liquidy. Spread beans onto the baked tostada shells, trying to make sure you get an even amount on each.
- Add tomato and corn mixture onto beans. Once tomato and corn is done baking, pull it out of the oven. Spoon it over the refried bean layer. Place tostadas back into the oven for 5 minutes.
- Enjoy. When tostadas are done baking, top with cheese and cilantro.
Bean Tostada Tips and Variations
- Use pre-made tostada shells. If you are short on time, buy already made tostada shells.
- Don’t burn tortillas. Keep a close eye on the tortillas while they are cooking, they will burn easily. You just want them to be lightly browned.
- Make it vegan. Leave off the cheese and use vegetarian refried beans to make these vegan tostadas.
- Use different cheeses. I like to sprinkle on queso fresco, but you can also use feta cheese or a Mexican cheese blend instead.
- Make what you are going to eat. Only prepare what you will eat since these bean tostadas store better as separate ingredients.
Commonly Asked Questions
- What is the difference between a tostada and a tortilla? A baked or fried corn tortilla makes the crispy base for all of the toppings which make up the tostada.
- How many servings does this recipe make? This bean tostada recipe will make 6 tostadas.
- What’s the difference between a taco and a tostada? A taco is typically a fried or heated up corn or flour tortilla that has been folded in half and stuffed with ingredients for an amazing hand held perfection. A tostada has a flat base and topped with toppings, it’s like an open-faced taco.
- How to Refrigerate Tostadas: Tostada shells that have toppings on them already can still be refrigerated (the shells may get a little soft), but are better if you keep the toppings separate from the tostada shell. The toppings should last between 2-4 days in an airtight container in the refrigerator.
- How to Store Tostadas at Room Temperature: The tostada shells should be stored at room temperature in an airtight container. They will last about a week.
- How to Reheat Tostadas: Reheat tostadas in the microwave for 30 seconds at a time until desired warmth is reached.
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For Tostada Shells
- 6 6-inch corn tortillas
- 1-2 tablespoons olive oil
- 1/8 teaspoon salt
- 10 ounce cherry tomatoes cut in half
- 12 ounces frozen corn
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1/4 teaspoon salt
- 16 ounce refried beans canned or homemade
- 3 tablespoons water
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup cilantro leaves fresh
To Make Tostada Shells
- Preheat the oven to 400°F and line a 13" x 9"baking sheet with parchment paper.
- Place 6 corn tortillas onto the prepared baking sheet. It's ok if they slightly overlap they will shrink while cooking. With a basting brush, lightly brush on 1-2 tablespoons of oil or spray cooking spray on the front and back of the tortillas. Sprinkle one side with a little salt.
- Bake for 5 minutes, then flip over. Cook for an additional 5-8 minutes, until tortillas are crisp. They will be going back in the oven again so don't over cook them.
- Remove them from the oven and set to the side, but keep the oven on.
To Make Tostadas
- Line a baking sheet with parchment paper. To a medium sized bowl, add in the halved tomatoes, frozen corn, chili powder, salt, and 1 tablespoon of oil. Blend together. Put the tomato mixture onto the prepared baking sheet. Set the bowl aside for reuse.
- Put the corn and tomatoes into the oven and bake for 20 minutes.
- In the same bowl (no need to wash it), add in the can of refried beans and 3-4 tablespoons of water. You want the mixture to be easily spreadable but not liquidy. Spread beans onto the baked tostada shells, trying to make sure you get an even amount on each.
- Once the tomato and corn is done baking, pull it out of the oven. Spoon it over the refried bean layer. Place tostadas back into the oven for 5 minutes.
- When tostadas are done baking, top with cheese and cilantro.
- You can buy already made tostada shells to make these even faster.
- Keep a close eye on the tortillas while they are cooking, they will burn easily. You just want them to be lightly browned.
- Leave off the cheese and use vegetarian refried beans to make these vegan tostadas.
- Sprinkle on queso fresco, feta cheese or a Mexican cheese blend.
- Tostada shells can be kept at room temperature in an airtight container or zip bag for up to a week. Toppings can be refrigerated for around 2-4 days.
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