Tostadas

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.

What Is A Tostada?

The word “tostada” translates to “toasted” in reference to the crispy toasted tortilla shell that serves as the base of the dish. It’s sort of like a flattened taco piled high with filling. It’s also a great way to use up the last of those leftover tortillas that are starting to go stale!

What Is the Difference Between A Tostada and a Tortilla?

A tostada is a tortilla that has been baked or fried until it is crispy. You can purchase ready-made tostada shells from popular brands like Old El Paso, or you can make your own by baking 6-inch corn tortillas until toasted and crispy.

How to Eat A Tostada

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.

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Tostadas

These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.

Course Appetizer, Main Course

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 535kcal

Author Jess – Budget Bytes

Ingredients

• 1 Tbsp olive oil $0.20
• 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 $1.78
• 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!

See how we calculate recipe costs here.

Notes

This recipe is easily made vegan by leaving off the sour cream and cheese. There are amazing vegan substitutes available for both of those ingredients nowadays, too!

Nutrition

Serving: 2tostadas | Calories: 535kcal | Carbohydrates: 69g | Protein: 16g | Fat: 24g | Sodium: 1649mg | Fiber: 19g

how to make Tostadas – step by step photos

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 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.

Crumble 2 Tbsp queso fresco, julienne or slice 3 radishes, mince 2 Tbsp cilantro, thinly slice the avocado, and gather your premixed cabbage and salsa of choice.

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.

Then, add all other toppings; divide the 1/2 bag of pre-chopped slaw mix, 1/2 cup salsa, 1/4 cup sour cream, 2 Tbsp chopped fresh cilantro, 1 sliced avocado, and 2 Tbsp crumbled queso fresco between all tostadas. Enjoy!

More Recipes with Tortillas

Homemade Baked Tortilla Chips

$0.39 recipe / $0.20 serving

Breakfast Nachos

$8.04 recipe / $2.01 serving

Chilaquiles

$6.39 recipe / $3.20 serving

Chicken Nachos

$14.83 recipe / $1.85 serving

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