Description
This vibrant and flavorful tostada recipe features crispy tostada shells topped with hearty refried pinto beans seasoned with cumin and paprika, complemented by fresh shredded lettuce, diced tomato, red onion, creamy avocado, spicy jalapeños, crumbled queso fresco, cilantro, and lime wedges. Optional toppings like sour cream, salsa, and hot sauce add customizable zest, making it a perfect quick and satisfying Mexican-inspired meal.
Ingredients
Scale
Base
- 8 tostada shells
Refried Pinto Beans
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- Shredded lettuce
- Diced tomato
- Diced red onion
- Pickled jalapeño slices
- Diced avocado
- Crumbled queso fresco
- Fresh cilantro leaves
Garnishes and Extras
- Lime wedges
- Sour cream (optional)
- Salsa (optional)
- Hot sauce (optional)
Instructions
- Heat the skillet. Place a medium skillet over medium heat. Add the olive oil and minced garlic. Sauté for about 30 seconds until the garlic becomes fragrant, ensuring not to burn it.
- Prepare the refried beans. Add the drained pinto beans to the skillet. Season with ground cumin, paprika, salt, and black pepper. Stir to combine, then mash the beans using the back of a fork or a potato masher while cooking to achieve a creamy consistency. Add a splash or two of water as needed to adjust thickness. Cook and stir for 5-7 minutes, then remove from heat.
- Warm tostada shells. If desired, warm the tostada shells in the oven following package instructions to enhance crispness. This step can be skipped if the shells are ready to eat.
- Assemble the refried beans. Spread a generous layer of the warm refried beans evenly onto each tostada shell, providing a hearty base for the toppings.
- Add fresh vegetables. Top each tostada with shredded lettuce, diced tomato, and diced red onion for fresh crunch and flavor contrast.
- Add spicy and creamy elements. Layer slices of fresh or pickled jalapeño, diced avocado, crumbled queso fresco, and sprinkle fresh cilantro leaves over the vegetables for additional texture and taste complexity.
- Garnish and serve. Serve the tostadas with lime wedges on the side and offer optional toppings such as sour cream, salsa, and hot sauce to allow guests to customize their flavor.
- Enjoy immediately. Eat the tostadas right away to enjoy the contrast of crisp shells and creamy toppings at their best.
Notes
- To make the tostadas gluten-free, ensure the tostada shells are made from 100% corn and labeled gluten-free.
- Use fresh lime juice to brighten flavors further if desired.
- Refried beans can be made a day ahead and reheated to save time.
- Adjust the amount of jalapeño to control spiciness based on preference.
- For a vegan version, omit queso fresco, sour cream, and ensure salsa is vegan-friendly.
- Warming the tostada shells separately helps maintain their crispness when topped.
