Bean Tostadas

5 from 12 votes

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.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 268kcal

Author: Tristin @ Home Cooked Harvest

Ingredients

For Tostada Shells

6 6-inch corn tortillas
1-2 tablespoons olive oil
1/8 teaspoon salt

For Tostadas

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

Instructions

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.

Notes

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.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition