Bean & Cheese Tostada

Tostada recipe that’s good for breakfast or lunch.

2-4 servings
10 minutes
Ethan Chlebowski

Ingredients

Refried beans

  • Pinto Beans
    400 g1 14 oz can
  • Cooking oil
    a drizzle
  • Garlic, thinly sliced
    2 cloves
  • Cumin seeds
    a sprinkle
  • Smoked Paprika
    a sprinkle
  • Salt
    to taste
  • Lime juice
    to taste

Tostada components

  • Tostadas
    2-4
  • Monterey Jack, shredded
  • Sour Cream

Breakfast additions

  • Eggs, fried
  • Hot Sauce
  • Cilantro

Lunch additions

  • Lettuce, shredded
  • Tomatoes, diced
  • Pickled onions

Method

Step 1: Simmer the beans

To start, set a pan over medium-high heat and add a drizzle of oil to the pan.

Add the sliced garlic and cumin seeds to the pan. Let these for 60 seconds to flavor the oil.

Then, right before adding the beans, add a sprinkle of smoked paprika. Follow this by adding the pinto beans, including the liquid.

Bring this mixture to a and let it cook for about 5 minutes.

Step 2: Mash the beans

Using a potato masher or fork, mash the beans until they are mostly broken down, but you can make this smoother or chunkier depending on your preference.

If you want it thicker, let it for an additional couple of minutes so more moisture evaporates.

Once you’ve reached your desired texture, shut off the heat and taste. Adjust with salt and a squeeze of lime juice as needed.

Step 3: Assemble & serve

Gather the tostadas and any toppings you want.

  • If making the breakfast version, fry up an egg per tostada at this time.

To a tostada, add your cheese first and follow that with the hot beans over the top so it starts to soften and melt a little bit.

Once the beans are added, add a drizzle of crema or sour cream.

  • For the breakfast version, lay the fried egg on top, and finish with any other toppings.

  • For the lunch version, top with shredded lettuce, red onion, diced tomatoes, or your toppings of choice.

“Tostadas have changed weeknight dinners for me since they are a great way to use leftovers or toppings.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

PER TOSTADA
Calories194
24g
7g
8g

FAQ

Should I make a tostada or find it at the grocery store?

If you have some corn tortillas on hand, it’s really easy to fry them up and turn them into a tostada.

Heat a few spoonfuls of oil in a pan over medium-high heat. Place the corn tortilla into the hot oil and fry it on each side for 3-4 minutes or until it is .

Alternatively, spritz corn tortillas with oil and air fry or bake until crispy.

You can also find pre-made tostadas at the grocery store if you prefer to do that. El Milagro is my personal favorite. You want a tostada that is thick and will hold up to toppings but also has a great corn flavor.

Could I use black beans instead of pinto?

Black beans will work here as well if you have them on hand or prefer them to pinto beans.

How many tostadas will the beans make?

Depending on how many beans you put on your tostadas, this should yield anywhere from 2-4 tostadas.