Bean and Cheese Tostadas
A quick, flavorful vegetarian meal, these Bean and Cheese Tostadas combine protein-rich refried beans, melted cheese, and fresh toppings for a satisfying dinner or snack in just 20 minutes. Perfect for weeknights, parties, or meal prep, they’re easy to assemble, customizable, and delightfully crunchy.
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.
