Bean Tostadas (Tostadas de Frijoles) make a quick and delicious lunch or dinner. Made of a crispy and crunchy tortilla piled high with toppings.

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

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

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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.

Table of Contents

1 Ingredients
2 Frequently Asked Questions:
3 Step-By-Step Instructions
4 Mexican Salsa Recipes
- - 4.0.1 Hungry for More?
5 Bean Tostadas (or Tostadas de Frijoles)

Ingredients

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.