Bean Tostadas

Name: Bean Tostadas
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 tostada_shells of Tostada Shells, or 8 corn tortillas and 250 ml vegetable oil for frying; 600ml Refried Beans, frijoles refritos; warmed; 2 cups Lettuce, finely shredded; romaine or iceberg; 2 medium Tomatoes, diced; 2 Avocados, ripe, sliced; 150g Queso Fresco, crumbled; 120ml Mexican Crema, or crème fraîche; plus more to taste; 240ml Salsa Roja, or your preferred salsa; 1/4 cups White Onion, finely chopped; 1/4 cups Cilantro, fresh, chopped; 4 Radishes, thinly sliced; 1/3 cups Pickled Jalapeños, sliced; optional but traditional; 2 Limes, cut into wedges; Some Salt, to taste

Crisp tostadas piled high with creamy, seasoned refried beans and a bright tangle of fresh toppings — crunchy lettuce, ripe tomato, silky avocado, and crumbly queso fresco. A drizzle of Mexican crema and spoonful of salsa roja add tang and heat, while pickled jalapeños, radish, onion and cilantro bring snap and brightness. These Bean Tostadas are quick to assemble and perfect for a casual lunch or fiesta-style dinner.

Crisp tostadas piled high with creamy, seasoned refried beans and a bright tangle of fresh toppings — crunchy lettuce, ripe tomato... Show more

Traditional Mexican Recipe

Health Grade

A- · Excellent

Rating

4.2

Time

35 min

Price

2,91 €

Calories

610 kcal

quick

easy

meal prep

gluten free

Method

Wash the produce

Rinse the Lettuce, Tomato, Cilantro, Radish, and Lime under cool water, then dry them very well with clean towels or paper towels. Dry produce is important here, because extra moisture will soften the tostadas later.

Chop the toppings

Thinly shred the lettuce, dice the tomato, finely chop the White Onion and cilantro, slice the Radish very thinly, and cut the Lime into wedges. Slice the Avocado just before serving so it stays bright, and give the Pickled Jalapeños a quick drain if they seem wet.

Crisp the shells

If your Tostada Shells are already crisp, set them aside and keep them dry. If you are making them from corn tortillas, pour a shallow layer of vegetable oil into a skillet and heat it over medium-high until shimmering. Fry the tortillas one at a time for about 1 minute per side, until deep golden and rigid, then drain them on paper towels and let them cool completely.

Warm the beans

Scrape the Refried Beans into a small saucepan and warm them over medium-low, stirring often, until smooth and spreadable, about 5 minutes. If they feel stiff, stir in a spoonful of water at a time until they spread easily. Taste and add Salt if needed.

Assemble tostadas

Spread a generous layer of beans over each shell, then pile on the lettuce, tomato, onion, avocado, radish, and pickled jalapeños. Finish with crumbled Queso Fresco, a drizzle of Mexican Crema, spoonfuls of Salsa Roja, and the cilantro. Serve right away with the lime wedges for squeezing over the top, and add more crema to taste.