Bean Tostadas
These easy Bean Tostadas are one of my go-to weeknight meals when I’m short on time or low on groceries. Made with simple pantry staples like pinto beans, corn tortillas, cheese, and fresh toppings, they come together fast but still taste like real New Mexican comfort food. They’re also naturally meatless, budget-friendly, and easy to customize with whatever you have on hand.
Video
Ingredients
- Corn Tortillas or Store Bought Corn Tostadas
- Home cooked Pinto Beans or Canned
- shredded cheese Of your choice
- tomatoes diced
- lettuce shredded
- salsa Of your choice
Instructions
- Heat skillet with about a 1 ½ Tbsp. of cooking oil.)
- When hot, add beans, along with a little of the liquid.
- When beans are fully heated, mash until creamy and remove from stove.
- If frying your own corn tortillas, be sure to fry until crispy and drain excess oil onto paper towels.
- Place tostadas on baking sheet.
- Spread layer of beans on top of each one.
- Sprinkle a generous layer of cheese over beans, and place in oven at 350º.
- Bake approx. 8 minutes, allowing cheese to fully melt.
- Remove from oven and layer with lettuce, tomatoes and your favorite salsa. (Be sure to check out my homemade salsa recipes.)
Notes
Why You’ll Love This Bean Tostada Recipe
- Quick and easy: Perfect for busy nights – most of the work is just heating and assembling.
- Pantry-friendly: Uses ingredients I almost always have on hand: beans, tortillas, cheese, and a few fresh veggies.
- Meatless but filling: Pinto beans make these tostadas hearty and satisfying without any meat.
- New Mexican flair: This recipe reflects how we actually eat at home – simple, flavorful, and topped with plenty of salsa.
- Customizable: Add avocado, jalapeños, sour cream, or whatever toppings your family loves.
Topping Ideas and Variations
- Add protein: If you’re not vegetarian, you can add seasoned ground beef, shredded chicken, or carne adovada on top of the beans.
- Switch the beans: Try black beans, refried beans, or a mix of pinto and black beans.
- Make it spicier: Add chopped jalapeños, hot salsa, or a sprinkle of red chile flakes.
- Cheese options: Cotija, queso fresco, or pepper jack all work well.
- Make it lighter: Use baked tostada shells, skip the cheese, and pile on extra veggies and salsa.
Are Bean Tostadas Healthy?
Bean tostadas can be a healthy meal, especially when you bake the tortillas instead of deep-frying them. Pinto beans are rich in fiber and plant-based protein, and you can add lots of fresh toppings like lettuce, tomatoes, avocado, and salsa. To keep them lighter, go easy on the cheese and use just a small amount of oil when cooking the beans or crisping the tortillas.Make-Ahead and Storage Tips
- Beans: You can cook and mash the beans up to 3 days in advance and keep them in the fridge. Reheat with a splash of water on the stove before using.
- Toppings: Prep lettuce and tomatoes the day you plan to serve so they stay fresh and crisp.
- Tostada shells: Store-bought shells last a long time; homemade fried tortillas are best used the same day.
- Leftovers: Once assembled with fresh toppings, tostadas don’t store well because the shells soften. If you want leftovers, keep beans, cheese, shells, and toppings all stored separately.
Bean Tostadas FAQs
Q: What beans are best for tostadas?
I like using pinto beans for a classic New Mexican flavor, but black beans or refried beans work just as well. Use whatever you have in your pantry.Q: Can I use flour tortillas?
Traditionally, tostadas are made with crispy corn tortillas. Flour tortillas can get chewy instead of crisp, so I recommend sticking with corn for the best texture.Q: How do I keep the tostadas from getting soggy?
Make sure the shells are fully crisp before adding the beans, and don’t add wet toppings until just before serving. Serve immediately for the best crunch.You can explore more recipes similar to this one if you'd like:
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