Tostadas Recipe

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Should I fry the tortillas? Or can I use store bought tostada shells?

Tostada shells can be tricky to find, but we love making our own anyway! Hot and fresh, has a lot of flavor. Also, the store-bought variety almost always comes in a GIANT package that is 50% broken. All that said, this awesome creamy beans + quick pickled onion will taste amazing in anything, including packaged tostada shells. 😉

I can’t find crores of cheese! Is there a better alternative?

Confirmed. If you want something a little brighter, goat cheese would be great. If you’re looking for something more subtle, shredded Monterey Jack cheese is always a crowd favorite.

I’m missing meat. What can I add?

Something really. You can top beans with a filling for chicken fajitas, grilled flank steak, or even tacos al pastor. We’re also big fans of adding a fried egg.

I don’t like canned beans? Can I make my own?

Of course! Follow our recipe for homemade black beans and sub them for the can.

What should I serve it with?

Mexican corn salad, Spanish rice, guacamole, taco salad … the list goes on. Find more inspiration with our roundup of 60+ Mexican recipes.

YIELDS:	PREP TIME:	TOTAL TIME:
6 serving(s)	15 mins	45 mins

Ingredients

1/2 small red onion, sliced

Juice of 1 lime

2 tbsp. butter

2 tbsp. vegetable oil, plus more for frying

1/2 small yellow onion, minced

1/2 tsp. dried oregano

1/2 tsp. chili powder

Kosher salt

Freshly ground black pepper

2 (15.5-oz.) cans pinto beans, drained and rinsed

6 corn tortillas

FOR TOPPING

1 1/2 c. cotija, crumbled

1 avocado, sliced

4 radishes, thinly sliced into rounds

1 jalapeño, thinly sliced

1/4 c. cilantro leaves

1 lime, sliced for serving

 

Directions

Step 1

In a medium bowl, combine red onions and lime juice. Set aside to quick pickle while preparing the rest of your ingredients.

Step 2

In a large skillet over medium heat, melt butter and heat oil. When oil is hot and butter is foaming, add yellow onion and cook, stirring occasionally, until onions are soft and translucent, 5 minutes. Add oregano and chili powder and season with salt and pepper and cook until fragrant, 1 minute more.

Step 3

Add beans and 1/2 cup water. Cook, mashing beans with a wooden spoon or potato masher, until desired consistency is reached. When beans are thick and almost all water has evaporated, remove from heat.

Step 4

In a medium, high-sided skillet, add vegetable oil until it is 1/2″ deep. Heat oil until a drop of water sizzles when added to the pan. Using tongs, fry 1 tortilla at a time until golden and crisp, about 20 to 30 seconds per side. Transfer to a paper-towel lined plate and salt immediately.

Step 5

Build tostadas: Top each tortilla with about 1/4 cup refried beans, avocado, radishes, jalapeño, cilantro, and some quick pickled onions. Serve with lime wedges.