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    Home » Recipes » Bean Tostadas (Tostadas de Frijoles)

    Bean Tostadas (Tostadas de Frijoles)

    Last Updated November 9, 2022. Originally Posted August 13, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Bean Tostadas (Tostadas de Frijoles) make a quick and delicious lunch or dinner. Made of a crispy and crunchy tortilla piled high with toppings.
    Jump to Recipe Print Recipe
    A bean tostada (tostadas de frijoles) served on a decorative blue plate.
    A bean tostada (tostadas de frijoles) served on a decorative blue plate.

    Bean Tostadas (Tostadas de Frijoles) are so easy and so yummy!

    For those of you unfamiliar with Mexican tostadas, they are basically open-faced tacos except the tortilla is hard and crisp. 

    Tostada shells are corn tortillas that when baked or fried become crunchy. 

    Then, they are topped with just about anything – Tinga de Pollo, Salpicon de Res, or Tostadas de Pollo. 

    In this case, we’re using creamy refried beans. Perfect for a light, yummy, and vegetarian Mexican lunch or quick meal. 

    Ingredients

    The ingredients needed to make bean tostadas on a wooden table and labeled.

    Let’s discuss swap out options. 

    Here we’re using leftover refried beans, but you can use canned refried beans. 

    Pickled Onions are completely optional. 

    Pictured is Tomato Molcajete Salsa, or use whatever salsa you have on hand. 

    Monterey Jack can be swapped out for Queso Fresco or Cotija. 

    Refried beans in a decorative blue plate.

    Frequently Asked Questions:

    What is the difference between a tostada and a tortilla?

    A tostada is a hardened corn tortilla. It has either been fried or baked to become crunchy. Look for them wherever tortillas are sold, or buy tostadas online.

    Are tostadas healthier than tortillas?

    It depends on how the tostadas are made. Tostadas that have been baked are healthier than fried tostadas. 

    How do you store tostadas?

    Place the tostada shells inside a sealable plastic bag. Remove as much air as possible and store for up to 7 days at room temperature. Or, up to 3-4 weeks if stored in the fridge.

    Step-By-Step Instructions

    A collage showing how to assemble a bean tostada.
    • Smear refried beans to a tostada.
    • Add the cheese, lettuce, and tomatoes. 

    Since the beans are warm, the cheese will melt slightly. 

    If you’re using queso fresco or cotija, add the cheese at the very end. 

    A spoon adding salsa to a bean tostada.

    Top with the salsa. Feel free to use any salsa you enjoy. 

    Salsas made in molcajetes are chunky, but others made in the blender are smooth in texture.

    Mexican Salsa Recipes

    • For a mild salsa, try Roasted Tomatillo Salsa Verde or Roasted Tomato Salsa. 
    • For the spicy food lover, try Chile de Arbol, Chile Piquin Salsa, or Tomatillo Habanero Salsa. 
    A bean tostada served on a decorative blue plate.

    Bean Tostadas (or Tostadas de Frijol) are so satisfying and easy to put together on busy weeknights. Pile them high and enjoy!

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    Did you make this recipe? Please rate the recipe below!

    A bean tostada (tostadas de frijoles) served on a decorative blue plate.

    Bean Tostadas (or Tostadas de Frijoles)

    Bean Tostadas (Tostadas de Frijoles) make a quick and delicious lunch or dinner. Made of a crispy and crunchy tortilla piled high with toppings.
    5 from 4 votes
    Print Pin Rate
    Course: Lunch or Dinner
    Cuisine: Mexican
    Prep Time: 12 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 12 minutes minutes
    Servings: 4
    Calories: 229kcal
    Author: Maggie Unzueta

    Ingredients

    • 4 tostadas
    • 1 cup refried beans
    • 1/4 head iceberg lettuce shredded
    • 1 tomato diced
    • 1 cup Monterey Jack crumbled
    • Salsa (of your choice)
    • Pickled onion (optional)

    Instructions

    • Smear about 2 tbsp of refried beans on a tostada.
    • Top with cheese, lettuce, and tomatoes.
    • Add salsa of your choice and pickled onions, if using.
    • Repeat until there are no more tostadas.
    • Serve immediately.

    Notes

    If you have time, you can fry  your own tortillas.
    Or, save some time and buy them already made.

    Nutrition

    Calories: 229kcal | Carbohydrates: 19g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 606mg | Potassium: 136mg | Fiber: 4g | Sugar: 2g | Vitamin A: 526IU | Vitamin C: 4mg | Calcium: 246mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Mexican, Recipes, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Jean | DelightfulRepast.com

      August 8, 2017 at 2:12 pm

      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.

      Reply
      • Maggie Unzueta

        August 15, 2017 at 10:52 am

        I wish I had two in front of me too. 🙂

        Reply
    2. Lauren

      August 9, 2017 at 9:43 am

      MMM… Never made this at home but think I need to!

      Lauren
      http://www.basicbabelauren.com

      Reply
      • Maggie Unzueta

        August 15, 2017 at 10:51 am

        You’re going to love it!

        Reply
    3. Tasia b

      August 9, 2017 at 11:17 am

      Ooohhh yum! I definitely need to try these!

      Reply
      • Maggie Unzueta

        August 15, 2017 at 10:51 am

        Hope you do. These are sooo yummy!

        Reply
    4. Kate | The Organized Dream

      August 9, 2017 at 12:26 pm

      This looks so good! I really like the idea of adding avocado!

      Reply
      • Maggie Unzueta

        August 15, 2017 at 10:51 am

        I could eat avocado for breakfast, lunch, dinner, snack. Just wish they weren’t so expensive.

        Reply
    5. libby (OurPlayPalace Blog)

      August 9, 2017 at 1:22 pm

      5 stars
      i love these!! my mom being from guatemala makes them with black beans though. YUM!

      Reply
      • Maggie Unzueta

        August 15, 2017 at 10:50 am

        I lived in Tabasco, Mexico for awhile. It borders Guatemala. Black beans are a big deal in Southern Mexico too. So yummy!

        Reply
    6. Lynn Woods

      August 9, 2017 at 3:57 pm

      This has everything I love… beans, avocados, and tomatoes. Yum!

      Reply
      • Maggie Unzueta

        August 15, 2017 at 10:49 am

        Yummy indeed 🙂

        Reply
    7. Denay DeGuzman

      August 9, 2017 at 5:28 pm

      5 stars
      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!

      Reply
      • Maggie Unzueta

        August 15, 2017 at 10:49 am

        Fun! Love meeting up with old friends and eating good food. 🙂

        Reply
    8. Stephanie

      August 9, 2017 at 7:09 pm

      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!

      Reply
      • Maggie Unzueta

        August 15, 2017 at 10:48 am

        I’d love to hear your version. 🙂

        Reply
    9. Patricia @ Grab a Plate

      August 9, 2017 at 8:40 pm

      Ooo! These look delicious! I would love these as an after-school snack — I guess in my case — an anytime snack 🙂

      Reply
      • Maggie Unzueta

        August 15, 2017 at 10:47 am

        LOL. You sound like me. 🙂

        Reply
    10. Darlynne

      August 16, 2017 at 12:44 pm

      5 stars
      WOW! This is one recipe I gotta try!

      Darlynne

      Reply
      • Maggie Unzueta

        August 17, 2017 at 9:09 am

        You so should. This is a great recipe and easy too. 🙂

        Reply
    11. Christopher S Vogelmann

      March 9, 2022 at 11:43 am

      5 stars
      I’m not a huge bean fan but I really love the taste of these!

      Reply
      • Maggie Unzueta

        May 12, 2022 at 6:06 pm

        Yes, it’s delicious. Thank you for sharing.

        Reply

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