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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.
In this case, we’re using creamy refried beans. Perfect for a light, yummy, and vegetarian Mexican lunch or quick meal.
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.
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.
- 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.
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
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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Bean Tostadas (or Tostadas de Frijoles)
- 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.