With the sun working overtime during these hot summer months, I’ve got tacos on my mind (and tortillas in my fridge) 24/7. I love how balanced and fresh Mexican-inspired cuisine can be, and these tostadas are no exception! Crispy tortillas are piled high with mashed pinto beans, salsa, veggies, and cheese for a different spin on your typical taco night. Plus, I love that I can use up any leftover tortillas I have on hand so nothing goes to waste! These are super customizable based on your family’s preferences, so you can add or omit just about anything you want.
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“Oh Beth (and Jess Rice!), thank you for this reminder of how wonderful tostados are. I used to make them a lot, my kids loved them, and now they’re grown and up and out and we’ve forgotten tostados. My version was even “easier”, but yours looks delicious and I urge BB readers to try them.”
SUE
Whenever I find myself with a stack of leftover tortillas and a craving for something fresh and satisfying, I turn to tostadas. There’s something so delightful about the contrast between the crispy tortilla base and the flavorful toppings. I love piling them high with mashed pinto beans, salsa, crunchy slaw, and a sprinkle of cheese. It’s a fun, customizable meal that brings a burst of flavor and texture to my table, all while making good use of ingredients I already have on hand.
Tostadas
Servings 4 servingsIngredients
- 1 Tbsp olive oil ($0.22)
- 1/2 white onion, diced* ($0.45)
- 1 jalapeño, seeded and diced ($0.24)
- 1 1-oz. packet taco seasoning ($0.59)
- 2 15-oz. cans pinto beans, drained and rinsed ($1.88)
- 1 cup water ($0.00)
- 8 tostada shells ($0.88)
- 1/2 cup salsa ($0.49)
- 3 radishes, julienned ($0.37)
- 1/2 14-oz. bag pre-chopped slaw mix ($0.99)
- 1/4 cup sour cream** ($0.31)
- 2 Tbsp chopped fresh cilantro ($0.12)
- 1 avocado, sliced ($0.99)
- 2 Tbsp crumbled queso fresco*** ($0.35)
Instructions
- Add the olive oil, onions, jalapeño, and taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
- Add the drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces to about 1/2.
- Remove from the heat and mash the bean mixture together. Set aside.
- Crumble queso fresco, julienne or slice radishes, mince cilantro, thinly the avocado, and gather your premixed cabbage and salsa of choice.
- Spread out tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
- Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
- Then, add all other toppings; divide the pre-chopped slaw mix, salsa, sour cream, chopped fresh cilantro, avocado, and crumbled queso fresco between all tostadas. Enjoy!
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Notes
Nutrition
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how to make Tostadas step-by-step photos
Sauté aromatics: Add the 1 Tbsp olive oil, 1/2 diced white onion, 1 seeded and diced jalapeño, and 1 oz. packet of taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
Add beans: Add the 2 cans of drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces by about 1/2.
Remove from the heat and mash the bean mixture together.
Prep toppings: Crumble 2 Tbsp queso fresco, julienne or slice 3 radishes, mince 2 Tbsp cilantro, thinly slice the avocado (guacamole also works), and gather your premixed cabbage and salsa of choice.
Toast shells: Spread out 8 tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
Add all other toppings: Divide the 1/2 bag of pre-chopped slaw mix, 1/2 cup salsa ( I love this Fire Roasted Salsa, but store-bought works just fine), 1/4 cup sour cream, 2 Tbsp chopped fresh cilantro, 1 sliced avocado, and 2 Tbsp crumbled queso fresco between all tostadas. Enjoy!
Serve and eat: Tostadas are finger foods, so use your hands, not a fork and knife! I like the two-handed method of holding the edges of the tostada and taking bites like a slice of toast. I also like to crack the tostadas into smaller pieces and eat it in smaller bites that way.
These are great for an easy lunch or dinner. I like to put the beans and some cheese on first, then toast them before adding the remaining toppings. Pickled red onions are a great addition too!
Delicious! Will definitely make again.
So glad you enjoyed, Grace! One of my favorite meals to whip up in a hurry.
Tostadas are a great way to use up stale corn tortillas. They hold way more filling than a taco, and can be made with anything you would put in a taco. This delicious version uses my favorite mild and creamy pinto beans! You can also consider them as giant nachos and use any of your fave toppings. If you can’t find queso fresco, feta is a good substitute. Both cheeses are mild, salty, and crumbly. The problem with delicious and economical queso fresco, is that it spoils quickly once the package is opened, so it needs to used up within a couple of weeks–no problem, just crumble it and use anywhere you would use feta. Perfect for tacos, nachos, enchiladas, etc., it’s also a great salad cheese
Agree on feta being a great substitute for queso fresco! Cotija, too of course. I recommend freezing the queso fresco until you need to use it again so it doesn’t spoil!
Great idea–I just put the unused cheese in a plastic bag and end up throwing about half the round out. It’s not very expensive, but a delicious mild cheese and really nice to have when I need it. Thanks for the tip!
Oh Beth (and Jess Rice!), thank you for this reminder of how wonderful tostados are. I used to make them a lot, my kids loved them, and now they’re grown and up and out and we’ve forgotten tostados. My version was even “easier”, but yours looks delicious and I urge BB readers to try them.
Thank you so much! I love how customizable tostadas are. Let me know when tostada night at your house happens next and I will be there! Hehe.