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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!
Bean Tostadas (or Tostadas de Frijoles)
Ingredients
- 4 corn tortillas
- 1 cup oil
- 1 cup refried beans
- 1/4 head iceberg lettuce shredded
- 2 to matoes diced
- 1 avocado diced
- Cotija Cheese crumbled
Instructions
- 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.
- Enjoy
Notes
Nutrition
Maggie, I looovvvvve bean tostadas! These look sooo good – would love to have two of them right this minute. I always fry the tortillas – don’t like those hard storebought tostada shells.
I wish I had two in front of me too. 🙂
MMM… Never made this at home but think I need to!
Lauren
http://www.basicbabelauren.com
You’re going to love it!
Ooohhh yum! I definitely need to try these!
Hope you do. These are sooo yummy!
This looks so good! I really like the idea of adding avocado!
I could eat avocado for breakfast, lunch, dinner, snack. Just wish they weren’t so expensive.
i love these!! my mom being from guatemala makes them with black beans though. YUM!
I lived in Tabasco, Mexico for awhile. It borders Guatemala. Black beans are a big deal in Southern Mexico too. So yummy!
This has everything I love… beans, avocados, and tomatoes. Yum!
Yummy indeed 🙂
I absolutely love bean tostadas. In fact today I drove to a nearby town to visit a HS friend. We visited and caught up over lunch at one of our favorite Mexican restaurants. I ordered a delicious tostada! Your post reminds me that I can make this flavorful meal at home. So yummy!
Fun! Love meeting up with old friends and eating good food. 🙂
These look good! I make a version of bean and cheese tostadas, but it’s really different. I’m going to have to try this version too!
I’d love to hear your version. 🙂
Ooo! These look delicious! I would love these as an after-school snack — I guess in my case — an anytime snack 🙂
LOL. You sound like me. 🙂
WOW! This is one recipe I gotta try!
Darlynne
You so should. This is a great recipe and easy too. 🙂