Easy weeknight bean tostadas
Tostadas are one of my all-time favorite things to make and eat: delicious, satisfying, and not overly heavy. I love the textural contrasts of the creamy refried beans and crispy tortilla, and it's fun to play around with different toppings based on what you have on hand. I prefer to fry the tortillas in oil rather than baking, which results in a crispy, slightly delicate base to work with. – Lesley
Which beans to use? Try any of the varieties from our Not-a-pinto set. We also love using Negro and Mayocoba. Take 'em from dried to cooked with our guide!
What you’ll need
- A batch of refried beans
- Some neutral oil
- Corn tortillas
- Coarse salt
- Optional toppings: Avocado, quick-pickled red onions, crumbly cotija cheese or queso fresco, hot sauce, salsa, shredded cabbage, lime, shredded chicken or grilled shrimp
To harden the tortillas, you can fry in oil or bake. Fried tortillas are generally crispy, whereas baked tostadas are crunchy and a bit sturdier.
To fry: Cover a heavy-bottomed skillet in a thin layer of oil and once hot, add tortillas one at a time and cook 2 minutes per side until golden. Remove to paper towels and sprinkle with salt.
To bake: Preheat oven to 350°F. Coat tortillas in a thin layer of oil, sprinkle with salt, and bake directly on racks for 12-15 minutes, until golden and firm. (The tortillas will firm up more as they cool.)
Spread tortillas with a generous layer of refried beans. Sprinkle with toppings of your choice.