These Bean and Cheese Tostadas are a delicious, quick, and satisfying meal perfect for busy weeknights.
Packed with plant-based protein and fiber-rich beans, they keep you full and energized while remaining low in saturated fat.
Topped with fresh vegetables and creamy cheese, they’re easy to customize, light yet flavorful, and ideal for effortless meal prep or casual gatherings.
Bean and Cheese Tostadas
Equipment
- 1 small skillet
- 1 Baking sheet
- Parchment paper (for lining baking sheet)
- Spoon or spatula (for spreading beans)
Ingredients
For the Tostadas:
- 2 ½ cups refried beans
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 1 ½ cups shredded cheddar cheese
- 6 tostadas homemade or store-bought
Toppings:
- 1 ½ cups shredded lettuce or cabbage
- 1 cup pico de gallo
- ¼ cup Mexican crema
- 2 oz cotija cheese crumbled
- ¼ cup pickled onions
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures the tostadas will bake evenly and the cheese will melt perfectly. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Having your oven fully heated before you assemble the tostadas guarantees a crisp, golden base and warm, gooey toppings.
- Prepare the Spiced Refried Beans: Place the refried beans into a small skillet over medium heat. Add ½ teaspoon of chili powder and ½ teaspoon of ground cumin. Stir the mixture gently to incorporate the spices evenly, allowing the beans to absorb the warm, aromatic flavors. Taste the beans and season with salt and freshly cracked black pepper to your preference. Cook for 3–5 minutes, stirring occasionally, until the beans are thoroughly warmed and slightly creamy.
- Arrange the Tostadas: While the beans are heating, lay the tostadas flat on the prepared baking sheet. If using store-bought tostadas, check for any broken edges and discard any pieces that might crumble excessively. For homemade tostadas, ensure they are thin and crispy for the best texture. Proper spacing on the baking sheet helps each tostada bake evenly.
- Spread the Beans Evenly: Once the beans are hot and seasoned, use a spoon or spatula to generously spread a layer of refried beans over each tostada. Make sure to cover the entire surface with a smooth, even layer, leaving a small edge around the corners to maintain the crispiness of the tostada shell. This creates a sturdy, flavorful base for the toppings and melted cheese.
- Add the Shredded Cheese: Sprinkle ¼ cup of shredded cheddar cheese evenly over the beans on each tostada. The cheese acts as both a binding layer and a creamy topping. For a richer flavor, feel free to add extra cheese, but be mindful of keeping the balance between crispy tostada and creamy topping. The cheese should fully cover the bean layer but not spill over the edges.
- Bake to Perfection: Place the baking sheet in the preheated oven. Bake the tostadas for 5–7 minutes, or until the cheese has melted completely and begins to bubble slightly. Keep a close eye on them, as oven temperatures can vary. The goal is a warm, gooey cheese layer on top of the beans while maintaining a crisp, crunchy tostada base.
- Remove and Cool Slightly: Carefully remove the baking sheet from the oven using oven mitts. Transfer the tostadas to a plate or serving platter and let them cool for 1–2 minutes. This slight cooling helps the layers set just enough so they won’t slide off when adding toppings, while still keeping the tostadas warm and enjoyable.
- Prepare the Fresh Toppings: While the tostadas cool, prepare your toppings. Shred 1 ½ cups of lettuce or cabbage finely, dice 1 cup of pico de gallo, crumble 2 ounces of cotija cheese, and have ¼ cup of Mexican crema and pickled onions ready. These fresh ingredients add crunch, creaminess, tang, and vibrant color to each tostada, balancing the richness of the beans and cheese.
- Assemble the Toppings: Begin by adding the shredded lettuce or cabbage evenly on top of the melted cheese. Spoon the pico de gallo over the greens, then drizzle Mexican crema for a smooth, tangy touch. Sprinkle crumbled cotija cheese generously and finish with pickled onions to add a zesty, slightly sweet flavor. Arrange each topping neatly for a visually appealing and balanced bite.
- Serve and Enjoy: Serve the tostadas immediately while they are still warm and crunchy. Use a sharp knife or fork if needed, but they are best enjoyed by hand for that authentic tostada experience. Pair with a light salad, fresh salsa, or a side of guacamole for a complete meal. These tostadas are perfect for weeknight dinners, casual parties, or meal prep for quick, satisfying meals throughout the week.
Notes
- For extra flavor, warm the tostadas in the oven for 2–3 minutes before assembling to enhance crispiness.
- Homemade refried beans can be substituted for canned for a fresher, more robust taste.
- Adjust the spice level by adding extra chili powder or a pinch of cayenne to the beans.
- Shredded cheese can be swapped with Oaxaca or Monterey Jack for a creamier melt.
- Toppings are flexible—add sliced avocado, radishes, or fresh cilantro for additional flavor and color.
- Best served immediately, as tostadas can become soggy if left for too long.
Chef’s Secrets for Perfect Tostadas
To achieve crisp, perfectly layered tostadas, start with a hot oven and well-spaced baking sheet.
Warming the refried beans with spices before spreading ensures every bite is flavorful.
For an added depth of taste, consider sautéing the beans briefly with finely chopped onions and garlic.
When layering toppings, place the lettuce or cabbage first, as it acts as a buffer to keep the tostada crunchy while the beans and cheese stay creamy.
Finally, don’t overload the tostadas with toppings; balance is key to maintaining texture and bite.
Serving Suggestions to Impress Guests
These tostadas are versatile and fun to serve.
For casual weeknight meals, enjoy them with a side of fresh salsa or guacamole.
For parties or game nights, plate them on a large platter and let guests customize with toppings like pickled jalapeños, diced tomatoes, or sour cream.
Pair with a light, citrusy drink or sparkling water for a refreshing contrast to the rich beans and cheese.
They can also be served as a satisfying appetizer by slicing them into halves or quarters.
Storage Tips for Freshness and Crunch
To maintain crispness, store leftover components separately rather than assembled.
Keep refried beans in an airtight container in the refrigerator for up to 3–4 days.
Cheese and toppings should also be stored separately in small containers.
When ready to serve, lightly reheat the tostadas in a hot oven or toaster oven for 2–3 minutes and assemble just before eating.
Avoid storing fully assembled tostadas, as the shells will soften and lose their crunch quickly.
Frequently Asked Questions
1. Can I make these tostadas gluten-free?
Yes! Most store-bought tostadas are corn-based and naturally gluten-free.
Always check labels for added wheat ingredients, and avoid wheat-based tortillas.
2. Can I prepare the beans in advance?
Absolutely. You can cook and season the beans a day ahead. Store them in the fridge and reheat gently before spreading on the tostadas.
3. Can I make this recipe vegan?
Yes. Use vegan cheese and substitute Mexican crema with cashew cream or a plant-based sour cream. Beans are naturally vegan, making this an easy swap.
4. How can I keep tostadas crunchy for later?
Keep shells separate from wet ingredients like beans and toppings.
Reheat shells briefly in the oven before serving to restore crunch. Assemble only when ready to eat.
5. Can I customize toppings?
Definitely! Add fresh herbs, avocado slices, radishes, pickled vegetables, or hot sauce.
The recipe is highly flexible and can adapt to your flavor preferences and seasonal ingredients.
