Equipment
* optional
Ingredients
Main
- 475 g pinto beans, refried
- 8 corn tortillas
- 1 avocado, mashed
- 38 g queso fresco, crumbled
- romaine lettuce, shredded
- 180 ml salsa
- fresh cilantro, leaves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 649 kcal
- Protein
- 32 g
- Carbohydrates
- 108 g
- Fat
- 12 g
- Fiber
- 26 g
- Sugar
- 4 g
- Sodium
- 270 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 7 mg
- Potassium
- 2148 mg
- Calcium
- 254 mg
- Iron
- 8.0 mg
- Magnesium
- 274 mg
- Phosphorus
- 741 mg
- Zinc
- 4.1 mg
- Vitamin A
- 167 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 34 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.94 mg
- Riboflavin
- 0.37 mg
- Niacin
- 3.0 mg
- Folate
- 685 mcg
- Water
- 92 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 160°C (325°F).
Warm the refried beans in the oven for 10-15 minutes, or until heated through. If the beans are too thick, thin them with a little reserved bean broth or water.
While the beans are warming, toast the halved corn tortillas in the microwave for 1-2 minutes, or until slightly crisp. Alternatively, toast in a toaster oven or dry-fry in a skillet.
Spread a generous spoonful of the warm refried beans onto each toasted tortilla half.
Top each tortilla with a spoonful of the mashed avocado mixture, a sprinkle of crumbled queso fresco, a handful of shredded romaine lettuce, and a spoonful of salsa.
Arrange the prepared tostadas on a platter or individual plates. Garnish with fresh cilantro leaves, if desired, and serve immediately.
Chef's Notes
- Feel free to customize the toppings to your liking.
- For extra flavor, warm the tortillas on a dry skillet or in a toaster oven before adding the toppings.
- If you don't have romaine, use your favorite type of lettuce.
Storage
Refrigerator: 2 days — Assemble immediately before serving for best results. Leftover components can be stored separately.
Reheating: Reheat beans in the microwave or stovetop. Toast the tortillas as needed for crispness.
Troubleshooting
Tostadas are soggy
Cause: The tortillas were not toasted long enough or were assembled too far in advance.
Fix: Toast the tortillas more and serve immediately.
Prevention: Toast tortillas until crisp and assemble just before serving.
Beans are too thick
Cause: Not enough liquid in the beans.
Fix: Add a tablespoon or two of water or broth to thin the beans.
Prevention: Add bean broth to the beans while warming.
Cultural Context
Tostadas are a classic Mexican dish, with roots in utilizing leftover ingredients. They provide a base for endless topping combinations, perfect for a quick and satisfying meal or appetizer.
