I’ve always been a fan of refried beans, and usually only eat them with Taco Dip or making simple bean burritos. I found a recipe on the 100 Days of Real Food website for tostadas with chicken, but we weren’t wanting meat the night we came up with this recipe. Usually, though, I love the recipes on there and still want to try them with chicken one day. But it hasn’t happened yet since we love the bean and cheese tostadas.
I searched online for other recipes for tostadas since it was something I had never had before this. Of course, everyone makes them slightly different, so I used the elements I liked from a few and started cooking.
Refried beans are basically a staple in my pantry, so I knew I wanted to use those. We had some small taco shells from another meal, so used those as the base. Then I started building from there.
When I know we have these on the meal plan for the week, I buy corn tortillas for the base because they cook better and are a healthier option. I tried making my own refried beans once and it was an epic fail, so I like to get the Old El Paso brand of beans whenever I need them. But don’t buy the fat-free ones, they have no flavor!
Bean and cheese tostadas are a great weeknight meal because they are quick and easy to make, and you can prepare just the amount you need. Also, since there isn’t any meat to get out, it’s perfect for nights when you haven’t planned anything and don’t have to wait for meat to thaw. There isn’t a long prep time, meaning dinner can be on the table in about 30 minutes.
We like to serve ours with a refreshing drink such as Strawberry Mojitos or Spiked Agua Fresca (pictured below). They have also become our go-to for a quick and easy Cinco de Mayo dinner, especially if we have friends over.
You’ll want the oven on a higher temperature, so preheat it to 400F. Place the tortillas on a lightly greased baking sheet and spread some refried beans out on each of them. I use about a spoonful or two for each, depending on the size of the tortillas and how many I am making. Then sprinkle some of the seasonings on top of the beans.
Cover each of the tostadas with cheese and a squirt of lime juice. Bake for about 10 minutes, or until the cheese has melted. Remove the tostadas from the oven and top with onion, avocados, and sour cream as desired.
We’ve made these with both white onion and red onion. They are both good but give a slightly different flavor, so you can decide which you would rather have. And that’s what I like about this recipe: everyone can make their own to their own tastes. My boys don’t like all of the toppings, I don’t like a lot of onion, Justin doesn’t put sour cream on his.
- 12 tortillas small
- 1 can refried beans
- chili powder
- 1 1/2 cups monterey jack cheese
- Lime juice
- 1/2 onion chopped
- 3 avocados diced
- sour cream
Preheat oven to 400
Place tortillas on lightly greased baking sheet
Spread each tortilla with beans
Sprinkle seasonings on beans, as desired
Top with cheese and a small amount of lime juice
Bake for about 10 minutes or until cheese is melted
Add additional toppings, such as onion, avocado, sour cream, etc.
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