Tostadas de Frijoles are crispy corn tortillas topped with creamy refried beans, shredded lettuce, tomato, cheese, and salsa. This easy Mexican meal is meatless, customizable and perfect for a quick lunch or weeknight dinner. The best is making them with homemade refried beans for the ultimate flavor.
Growing up in my Mexican household, tostadas de frijoles were one of those simple meals my mom made whenever we needed something filling and quick. They weren't fancy, but they were always delicious.
Her homemade refried beans were the secret to making them so good. She often served them alongside Avocado Tostadas and her spicy Jalapeño Salsa for a meal we all loved.
Now I make these tostadas for my own family. They're easy to customize with your favorite toppings, and with homemade refried beans and crispy tostada shells, it becomes an easy Mexican weeknight meal packed with protein and fiber.
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What are Tostadas?
In Mexican cuisine, a tostada is a crispy, flat corn tortilla topped with ingredients like refried beans, shredded meat, seafood, vegetables, cheese, and salsa. The word tostada comes from tostado, meaning toasted, and refers to the crisp texture of the tortilla.
Their origins likely trace back to pre-Hispanic times, where tortillas were dry-roasted on a comal (a griddle) to create a base for food. The arrival of the Spanish introduced lard and oil, leading to the development of deep-fried tostadas alongside the traditional method.
These crispy tortillas are enjoyed throughout Mexico, with variations depending on region and personal preference. Some are made with tortillas that are toasted or baked, while others are fried in oil until golden and crisp.
For another tostada variation, this these Ground Beef Tostadas.
Ingredients & Substitutions
- Tostada Shells : Use store-bought shells for convenience. However, making your own allows for complete control over ingredients and have a much better flavor. Click here to learn How to Make Tostada Shells.
- Refried Beans: Homemade frijoles refritos give these tostadas their best flavor. Pinto beans are my favorite, but refried black beans or Peruvian beans also work. Store-bought refried beans are a convenient alternative.
- Cheese: Use grated white Mexican cheese like a muenster or Chihuahua or a crumbled cheese like queso fresco or cotija.
- Salsa: Add salsa for extra flavor or heat. My favorites for this recipe are: easy jalapeño salsa, creamy tomatillo avocado, or serrano salsa.
See recipe card for a full list of the ingredients and quantities.
How to Make Bean and Cheese Tostadas
- Fry Tortillas: Use store-bought tostada shells or follow my guide to making homemade tostada shells.
- Prepare Refried Beans: Heat cooked pinto beans with oil and some of their cooking liquid in a medium skillet. Mash with a potato masher until smooth. Continue cooking until the beans are thick but still easy to spread.
- Prepare Toppings: Shred the lettuce, dice tomatoes, crumble or shred the cheese and make your salsa.
- Spread the Beans: Spread a layer of warm refried beans over each crispy shell
- Assemble Tostadas: Add the lettuce, tomatoes, cheese, and salsa, then serve immediately so the shells stay crisp.
Recommended for This Recipe
Potato Masher
A sturdy potato masher makes it easy to mash the cooked pinto beans into creamy, spreadable refried beans.
Storing
- Store refried beans in an air-tight container in the refrigerator for up to 5 days.
- Store leftover toppings in separate air-tight containers in the refrigerator.
- As for the tostada shells, leave them on the counter in a ziplock bag or an air-tight container for up to 5 days.
Tips from My Kitchen
- Make refried beans beforehand. This helps to save on time. You can store them in an airtight container in the refrigerator and reheat when ready to use.
- Keep the beans creamy. If the refried beans become too thick, stir in a little bean broth or water until they're easy to spread.
- Prepare the toppings ahead. Shred the lettuce, dice the tomatoes, and prepare the salsa before assembling the tostadas.
- Assemble just before serving. Spread the beans and add the toppings right before eating to keep the tostada shells crisp.
- Make them your own. Add avocado, or top with picadillo, chicken, or chorizo if you'd like a heartier meal.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Tostadas de Frijoles
Equipment
- potato masher
- Medium skillet
Ingredients
- 6 tostada shells
Refried Beans
- 2 cups cooked pinto beans with their cooking liquid reserve an extra ½ cup of bean liquid
- ⅜ cup avocado oil (divided)
Garnishes
- 2 cups shredded lettuce either iceberg or romaine
- 2 diced Roma tomatoes
- 2 cups shredded or crumbled cheese Mexican muenster, Chihuahua, queso fresco or cotija
- 1 cup salsa
- salt to taste
Instructions
Tostada Shells
- Use store-bought tostada shells or follow my guide to making homemade tostada shell
Prepare Refried Beans
- Heat ¼ cup of oil in a large pan over medium-low. Carefully add cooked pinto beans and some of their liquid to the pan.
- Mix the beans with the oil and simmer for about 4 minutes.
- Use a potato masher to mash the beans until smooth, but slightly chunky. Add ¼ to ½ cup of bean broth, if needed, to make them easier to mash.
- Mix in another ⅛ cup of oil and continue cooking and stirring until the beans are slightly thickened. Cover, remove from heat, and set aside.
Prepare Toppings
- Shred the lettuce, dice tomatoes, crumble or shred the cheese and make your salsa.
Assemble Tostadas
- Spread a layer of refried beans on the tostada. Garnish with toppings.
- Sprinkle with salt if desired and serve immediately.
Notes
- For added spice and flavor, top your tostadas with one of these salsas:
- Check out the post Frijoles Refritos (Refried Beans) for more detailed information about making are refried beans.
Priscilla
You are right, the refried beans made these tostadas so good! I made extra refried beans and tostadas so we can have these again this week.
Gemma
Hi Priscilla, thank you! So simple but so good! Refried beans are always a good choice.