Description
Mexican Tostadas are crispy, flavor-packed corn tortillas layered with refried beans and customizable toppings like cheese, lettuce, salsa, and avocado. These crunchy open-faced creations are perfect for casual dinners, parties, or any night you want a fun and easy DIY meal that pleases everyone.
Ingredients
For the Tostadas:
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Corn oil or extra virgin olive oil
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12 corn tortillas
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Salt, to taste
For the Toppings:
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3½ cups refried beans (830 g)
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½ head iceberg lettuce, thinly sliced (~150 g)
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2 medium tomatoes, chopped
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1–2 avocados, chopped or mashed
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8 oz Monterrey Jack, Cheddar, queso fresco, or cotija cheese, grated or crumbled (227 g)
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1 cup salsa or ½ cup pickled jalapeños (240 ml / 120 ml)
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A handful of chopped fresh cilantro (~10 g)
Instructions
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Warm the Beans: Heat refried beans in a saucepan over medium heat. Stir in a splash of water (and optionally some bacon fat or cheddar) until smooth and creamy.
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Bake the Tortillas (Optional Pre-Crisp): Preheat oven to 250°F (120°C). Bake tortillas on the rack for 10 minutes to reduce moisture.
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Fry the Tortillas: Heat ¼ inch of oil in a skillet over medium-high heat. Fry tortillas for 30 seconds to 1 minute per side until golden and crispy. Drain on paper towels and sprinkle with salt.
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Assemble: Spread warm beans on each tortilla. Add lettuce, tomatoes, avocado or guacamole, cheese, salsa or jalapeños, and finish with cilantro.
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Serve Immediately: Enjoy while the tortillas are still crisp.
Notes
You can bake instead of fry: Bake tortillas at 400°F for 8–10 minutes per side.
Customize with your favorite proteins, veggies, or sauces.
Keep toppings small for easy eating and less mess.
Prep toppings in advance, but assemble just before eating to avoid soggy tortillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying / Assembling
- Cuisine: Mexican