Easy weeknight bean tostadas

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

Featured bean: Flor de Junio

Other beans to try: Bayo, Flor de Mayo, Ojo de Cabra

Take 'em from dried to cooked with our guide

Print recipe here 

 

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

 

Assembly

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.

Coconut rice and red beans recipe with Primary Beans Sangre de Toro beans

Coconut rice and red beans

Hearty stuffing with white beans, butternut squash, and sausage

Hearty stuffing with white beans, butternut squash, and sausage

Clams with Alubia beans and Spanish Chorizo with Primary Beans Organic Alubia beans

Clams with Alubia beans and Spanish chorizo