Mexican tostadas are a crispy, colorful explosion of flavor that bring the vibrant spirit of Mexico straight to your plate. With layers of savory beans, zesty toppings, and a satisfying crunch, they’re more than just a meal—they’re a fiesta in every bite. Ready to discover why this beloved street food should be your next kitchen craving? Let’s dive in!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 12 corn tortillas
- 1 tablespoon vegetable oil
- 1 ½ cups refried beans
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt to taste
- 1 cup cooked shredded chicken
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup crumbled queso fresco
- 1 ripe avocado sliced
- ¼ cup chopped cilantro
- 1 lime cut into wedges
- Hot sauce for serving
Equipment
- Baking sheet or frying pan
- Small saucepan
- Mixing spoon
- Knife and cutting board
- Paper towels
- Slotted spoon
Instructions
- Preheat your oven to 400°F if baking the tortillas. If frying, place a skillet over medium-high heat and add enough oil to lightly coat the bottom.
- Crisp the tortillas. Lightly brush each tortilla with vegetable oil on both sides. For a healthier version, bake them on a sheet tray for 8 to 10 minutes, flipping halfway. For ultra-crunchy texture, fry each one in hot oil for about 30 seconds per side. Drain on paper towels.
- Warm the beans. In a small saucepan over medium heat, stir together the refried beans, chili powder, cumin, and a pinch of salt. Once heated through and smooth, remove from heat and cover to keep warm.
- Heat your protein. If using leftover shredded chicken, warm it in a small pan with a splash of oil, a pinch of cumin, or even a squeeze of fresh lime. You can also use ground beef, grilled vegetables, or skip the meat entirely for a vegetarian option.
- Prep your fresh toppings. Chop lettuce finely, dice the tomatoes, slice the avocado, and roughly chop the cilantro. Keep everything close by for smooth assembly.
- Build your tostadas. Spread a warm tortilla with a layer of seasoned beans, then pile on chicken or other protein, and follow with lettuce, tomatoes, and crumbled queso fresco.
- Add final touches. Lay a few avocado slices on top and sprinkle with cilantro. Serve with lime wedges on the side so each person can add a little citrus brightness to their plate.
- Optional but encouraged: Add a few dashes of your favorite hot sauce or even a drizzle of crema or sour cream. Eat immediately while everything is fresh and the shells are crisp.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Description
Crispy, golden tostadas piled high with vibrant, bold toppings are a fiesta for the senses. Each bite is a delightful contrast of textures—the crunch of the fried tortilla shell, the creaminess of refried beans, and the freshness of crisp lettuce and juicy tomatoes. The flavors dance on the palate, infused with savory spice, a hint of lime, and that signature Mexican zest that brings people together around the table.
Making these Mexican tostadas feels like taking a stroll through a street market in Mexico, where sizzling aromas float through the air, and every food stand offers something delicious layered in tradition and flavor. They are colorful, messy in the best way, and impossible to eat without a smile. Whether you serve them family-style on a busy weeknight or build a fun toppings bar for a weekend gathering, tostadas bring joy, warmth, and a welcome crunch to any occasion.
Why You’ll Love This Recipe
These Mexican tostadas are incredibly versatile, customizable with your favorite toppings, and perfect for using up leftovers. You can keep them vegetarian with beans and veggies or add shredded chicken or beef for extra protein. Prep is quick, and everything cooks fast, making this an ideal weeknight dinner. Plus, layering your own tostada is interactive and fun for kids and adults alike.
Not only are they delicious, but tostadas also offer a balanced bite with fiber-rich beans, fresh vegetables, and satisfying protein. You will love how easy it is to switch things up using what you already have in your fridge while still serving a festive and flavorful dish.
Serving and Storage Tips
These tostadas are best assembled just before eating to maintain their crisp texture. If you end up with leftover components, store each element separately in airtight containers in the refrigerator. The bean mixture will keep well for up to 4 days and can be reheated on the stovetop or in the microwave. The shells can be made ahead and stored in an airtight container at room temperature for up to 2 days.
Avoid freezing fully assembled tostadas, but you can freeze cooked proteins or beans for up to 2 months. Defrost in the refrigerator before reheating. Preparing your toppings in advance can make weeknight dinners as simple as reheat and assemble.
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry before cooking to avoid excess moisture. Shrimp tostadas are amazing with a touch of lime and chipotle mayo.
What type of Parmesan works best?
For this recipe, traditional cheese like queso fresco is ideal, but if substituting with Parmesan, use real Parmigiano-Reggiano and grate it fresh. Avoid pre-shredded as it lacks melt and flavor.
Can I make this dairy-free?
Yes, simply skip or replace the queso fresco with your favorite plant-based cheese. The rest of the ingredients can easily be made dairy-free with no compromise on flavor.
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Mexican Tostadas
Ingredients
- 12 corn tortillas
- 1 tablespoon vegetable oil
- 1 ½ cups refried beans
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt to taste
- 1 cup cooked shredded chicken
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- ½ cup crumbled queso fresco
- 1 ripe avocado sliced
- ¼ cup chopped cilantro
- 1 lime cut into wedges
- Hot sauce for serving
Instructions
- Preheat the oven to 400°F or heat oil in a skillet over medium-high heat.
- Lightly brush tortillas with oil on both sides. For oven baking, place tortillas on a baking sheet in a single layer and bake for 8–10 minutes, flipping halfway, until crispy and golden. For frying, cook each tortilla in hot oil for about 30 seconds per side and drain on paper towels.
- In a small saucepan, heat refried beans over medium heat. Stir in chili powder, cumin, and salt. Cook until warmed through and smooth.
- Warm the shredded chicken or your preferred protein and season with Mexican spices or a squeeze of lime.
- Prepare the toppings: shred the lettuce, dice the tomatoes, slice the avocado, and chop the cilantro.
- Assemble tostadas by spreading a generous layer of warm refried beans onto each crispy tortilla.
- Top with chicken, lettuce, tomatoes, queso fresco, avocado slices, and cilantro.
- Serve immediately with lime wedges and your favorite hot sauce.
