Easy Weeknight Bean Tostadas

Tostadas are one of my all-time favorite things to make and eat: delicious, satisfying, and not overly heavy. I love the textural contrasts of the creamy refried beans and crispy tortilla, and it's fun to play around with different toppings based on what you have on hand. I prefer to fry the tortillas in oil rather than baking, which results in a crispy, slightly delicate base to work with. – Lesley

Why This Recipe Works

What makes tostadas so appealing, as Lesley describes, is the combination of "delicious, satisfying, and not overly heavy." Unlike heavy burritos or enchiladas, tostadas feel lighter while still being filling. The textural contrast between "creamy refried beans and crispy tortilla" is fundamental to their appeal, each bite has both soft and crunchy elements.

The beauty of tostadas is their flexibility. You can make them as simple or elaborate as you want, using whatever toppings you have available. They're perfect for weeknight cooking because they come together quickly with minimal cooking required if you have refried beans ready.

The Star: Flor de Junio Beans

Let's talk about Flor de Junio beans, beautiful speckled beans from Mexico with a creamy texture and rich flavor. These beans are traditional for Mexican cooking and make exceptional refried beans, the kind that are smooth, creamy, and flavorful without being bland or pasty.

What makes Flor de Junio beans perfect for tostadas is their creamy texture when mashed (they become incredibly smooth and velvety), their rich flavor that doesn't need heavy seasoning, and their ability to spread easily on tortillas while maintaining structure.

When made into refried beans and spread on crispy tostada shells, Flor de Junio beans provide the creamy element that makes tostadas so satisfying.

The Refried Beans Base

The recipe assumes you have refried beans ready, make them from scratch following any of the refried bean recipes in the collection, or use leftover refried beans. The beans should be warm and spreadable.

If your refried beans are cold and firm from refrigeration, warm them gently on the stovetop with a splash of water or bean broth to restore their creamy, spreadable consistency.

Frying vs. Baking Tortillas

Lesley notes a preference for frying tortillas "which results in a crispy, slightly delicate base to work with," but provides instructions for both methods:

To fry: Cover a heavy-bottomed skillet in a thin layer of oil. Once hot, add tortillas one at a time and cook 2 minutes per side until golden. Remove to paper towels and sprinkle with salt.

Fried tostadas are crispy but slightly delicate, they have a lighter, more delicate crunch that's traditional. The oil adds flavor and richness.

To bake: Preheat oven to 350°F. Coat tortillas in a thin layer of oil, sprinkle with salt, and bake directly on oven racks for 12-15 minutes until golden and firm. The tortillas will firm up more as they cool.

Baked tostadas are crunchy and sturdier, they can hold more toppings without breaking and are less delicate. They're also less messy (no hot oil) and you can make many at once.

Both methods work beautifully, choose based on preference, equipment, and how many you're making.

The Assembly

Once you have crispy tostada shells, spread them generously with refried beans. Don't be stingy, a good layer of beans is essential. The beans should cover the tostada completely and be thick enough to provide substantial creaminess.

Then add toppings of your choice. The recipe suggests:

• Avocado: Creamy richness, healthy fat
• Quick-pickled red onions: Tangy, bright, crunchy
• Crumbly cotija cheese or queso fresco: Salty, milky, traditional
• Hot sauce: Heat and vinegar tang
• Salsa: Additional flavor and moisture
• Shredded cabbage: Crunch and freshness
• Lime: Bright acidity
• Shredded chicken or grilled shrimp: Protein for a heartier meal

The Fun of Customization

As Lesley notes, "it's fun to play around with different toppings based on what you have on hand." This flexibility makes tostadas perfect for:

• Using up leftovers (that grilled chicken from yesterday, the cabbage in the crisper)
• Accommodating different preferences (some people want meat, others don't)
• Creating variety (make them different each time)
• Interactive meals (set out toppings and let people build their own)

The Textural Contrast

The "textural contrasts of the creamy refried beans and crispy tortilla" that Lesley loves is what makes tostadas so satisfying to eat. Each bite has:

• Crispy: The fried or baked tortilla
• Creamy: The refried beans
• Crunchy: Cabbage or pickled onions
• Soft: Avocado
• Crumbly: Cheese

This variety of textures keeps every bite interesting and satisfying.

Weeknight Perfect

These are described as "easy weeknight" tostadas because they come together quickly with minimal cooking. If you have refried beans already made, you're just frying or baking tortillas and assembling toppings, maybe 20 minutes total.

This speed makes them perfect for busy weeknights when you want something good but don't have time or energy for elaborate cooking.

Not Overly Heavy

Lesley's description of tostadas as "not overly heavy" is important. Unlike cheese-heavy quesadillas or cream-laden enchiladas, tostadas feel lighter and fresher, especially if you load them with vegetables and go easy on cheese.

This makes them perfect for weeknight dinners when you want to feel satisfied but not weighed down.

The Delicate Nature

If you fry the tortillas as Lesley prefers, they'll be "slightly delicate," which means you need to eat them somewhat carefully, they can crack or break if you're too aggressive. This is part of their charm, but it's worth noting.

Baked tostadas are sturdier and easier to handle if you're serving to kids or prefer something less fragile.

A Recipe to Keep

This is one of those foundational recipes that's not really a recipe, it's a technique and a concept. Once you know how to make tostadas, you'll make them regularly with whatever you have available.

Keep refried beans in the fridge or freezer, have corn tortillas on hand, and you can always make tostadas in about 20 minutes with whatever toppings you have.

All-Time Favorite

Lesley's declaration that these are "one of my all-time favorite things to make and eat" speaks to how satisfying simple food can be. Tostadas aren't fancy or complicated, but they're genuinely delicious and enjoyable, proof that favorites don't have to be elaborate.

Easy Weeknight Bean Tostadas

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Category

Main Course

Cuisine

Mexican

Tostadas are one of my all-time favorite things to make and eat: delicious, satisfying, and not overly heavy. I love the textural contrasts of the creamy refried beans and crispy tortilla, and it's fun to play around with different toppings based on what you have on hand. I prefer to fry the tortillas in oil rather than baking, which results in a crispy, slightly delicate base to work with. – Lesley

Featured bean: Flor de Junio 

Other beans to try: Bayo, Flor de Mayo, Ojo de Cabra

Ingredients

• A batch of refried Flor de Junio beans

• Some neutral oil

• Corn tortillas

• Coarse salt

• Optional toppings: Avocado, quick-pickled red onions, crumbly cotija cheese or queso fresco, hot sauce, salsa, shredded cabbage, lime, shredded chicken or grilled shrimp

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Directions

1. To harden the tortillas, you can fry in oil or bake. Fried tortillas are generally crispy, whereas baked tostadas are crunchy and a bit sturdier.

2. To fry: Cover a heavy-bottomed skillet in a thin layer of oil and once hot, add tortillas one at a time and cook 2 minutes per side until golden. Remove to paper towels and sprinkle with salt.

3. To bake: Preheat oven to 350°F. Coat tortillas in a thin layer of oil, sprinkle with salt, and bake directly on racks for 12-15 minutes, until golden and firm. (The tortillas will firm up more as they cool.)

4. Spread tortillas with a generous layer of refried beans. Sprinkle with toppings of your choice.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.