Once when I was a kid, I got home from school, and my mom had made Bean Tostadas. It must have been someone’s birthday… Or was it? I can’t remember. It must be early Alzheimer’s kicking in. LOL! What I do remember, however, is how yummy and easily they came together – as if the Bean Tostada Fairy had come for a visit. Then again, my mom made “momming” look easy. Each time I make this dish, I remember putting down my backpack and eating a tostada in my mom’s kitchen after school.
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Bean Tostadas are a busy mom’s best friend (even though they don’t drink wine with you and gossip). You may not want to give them to your kiddos as an after-school snack, but they do make a great dinner. You start with the refried beans. They sell them in pouches and cansnowadays. Or, you can try MY RECIPE.
If you have time, you can fry your own tortillas like I did here. Just a few minutes in hot oil on each side is all they need. Watch these carefully. You don’t want to burn them. Then set them on a paper towel so they can drain off any excess oil.
Or, save some time and BUY THEM already made. I used to be deathly against store-bought stuff. Then, I became a mom. I take the shortcuts where I can. This will save on time, and it will not make your house smell like a local fast food restaurant. 😉
You can’t forget the toppings! Instead of serving the salad on the side and then drowning the salad with dressing in hopes that your kiddos will eat their veggies, serve the salad on top of the Bean Tostadas. They won’t know the difference especially if you use iceberg lettuce. When was the last time you used iceberg lettuce? Exactly! Chances are your kids have never even tried it. They might surprise you. I also added diced tomatoes, avocado, and Cotija cheese… Oh, and don’t forget the salsa. Hope you enjoy!
- 4 corn tortillas
- 1 cup oil
- 1 cup refried beans
- ¼ head iceberg lettuce, shredded
- 2 tomatoes, diced
- 1 avocado, diced
- Cotija Cheese, crumbled
- Heat the oil.
- Carefully at a tortilla into the hot oil.
- Fry for 2-4 minutes, or until golden brown
- Using tongs, flip the tortilla.
- Fry for 2-4 minutes, or until golden brown.
- Place on paper towel to drain excess fat.
- Repeat with each tortilla until done.
- Add 1 tablespoon refried beans to each fried tortilla.
- Top with iceberg lettuce, tomatoes, avocado, and Cotija Cheese.
- Serve with your favorite salsa.