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𝗔𝗱𝘃𝗲𝗿𝘁𝗶𝘀𝗲𝗺𝗲𝗻𝘁
Prep time: 15 minutes | Cook time: 0 minutes (unless you’re frying your own tortillas!) | Cost estimate: $8–15 | Serves: 4-6
Okay, mamas, let’s be real. Some nights, the thought of cooking a “real” dinner makes me want to hide in the pantry with a bag of chocolate chips. Enter: Tostadas! These aren’t just *any* tostadas; they’re my sanity-saving, customizable, “clean out the fridge” champions. Plus, even my pickiest eater gets excited about building his own. It’s basically deconstructed tacos, but somehow WAY more fun. Get ready for a dinner win!
𝗔𝗱𝘃𝗲𝗿𝘁𝗶𝘀𝗲𝗺𝗲𝗻𝘁
Why You’ll Love These
These tostadas are truly a weeknight warrior! Here’s why they’ll become a regular in your meal rotation:
- Quick & Easy: Seriously, you can have these on the table faster than you can order takeout.
- Customizable: Everyone gets to build their own! No more dinner table battles over what’s “yucky.”
- Budget-Friendly: Use up leftover cooked chicken or veggies to keep costs down.
- Healthy-ish: Load ’em up with beans, veggies, and avocado for a surprisingly nutritious meal. (Okay, maybe balance it with a few chips and salsa. We all need a little treat!)
- Crowd-Pleasing: Perfect for parties or casual get-togethers. Set out all the toppings and let everyone dig in!
Ingredients
- 8 to 10 store-bought tostada shells (look for them in the Mexican food aisle!)
- 3 cups homemade refried beans, or 2 (16-ounce) cans refried beans, warmed through
- 2 ripe avocados, pitted and thinly sliced (because, avocado!)
- 3 cups mixed shredded iceberg lettuce and red cabbage (for that satisfying crunch!)
- 1 cup crumbled Cotija cheese (feta works in a pinch!)
- Sea salt, to taste
- Lime wedges, for squeezing (don’t skip this! The lime brightens everything up!)
- Optional Toppings: Chopped fresh tomatoes, pico de gallo, salsa, Mexican crema, Cilantro Lime Crema, Pickled Jalapeños, Pickled Serrano Peppers, fresh cilantro leaves
How to Make
- Warm your refried beans. If you’re using canned beans, just heat them in a saucepan over low heat, stirring occasionally, until warmed through. If you made your own (you rock!), make sure they’re nice and hot.
Pro Tip: A splash of chicken broth or water can help thin out the beans if they’re too thick.
- Prep your toppings. Slice the avocados, shred the lettuce and cabbage, crumble the cheese, and chop any other toppings you’re using. The more colorful, the better!
- Assemble your tostadas! Spread each tostada shell with a generous layer of refried beans (about ¼ to ⅓ cup).
Warning: Don’t overdo it on the beans, or your tostada will get soggy!
- Top it off! Pile on the avocado, lettuce and cabbage, and Cotija cheese. Add any other toppings you desire – tomatoes, crema, pickled peppers, cilantro, the sky’s the limit!
- Season and serve. Season to taste with sea salt. Squeeze a generous amount of fresh lime juice over the top. Serve immediately and enjoy the crunchy, flavorful deliciousness!
Tips & Tricks
Want to take your tostadas to the next level? Here are a few of my favorite tips and tricks:
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- Flavor Boosters:
- A sprinkle of chili powder or cumin in the refried beans adds a nice depth of flavor.
- For a smoky kick, try using chipotle peppers in adobo sauce.
- A drizzle of hot sauce or a dollop of sour cream can add a little extra zing.
- Time-Savers:
- Use pre-shredded lettuce and cabbage to save time on prep.
- Buy pre-made pico de gallo or salsa instead of making your own.
- Cook a big batch of beans on the weekend and use them throughout the week.
- Storage Tips:
- Tostadas are best eaten immediately, as the shells can get soggy over time.
- If you have leftover toppings, store them separately in airtight containers in the refrigerator.
- Prep Hacks:
- Warm the tostada shells in a low oven (200°F) for a few minutes to make them extra crispy.
- If you’re making tostadas for a party, set out all the toppings in bowls so guests can easily build their own.
Dietary Variations
Need to adjust this recipe for dietary restrictions? No problem!
- Vegan: Skip the Cotija cheese and use vegan refried beans (some refried beans are made with lard).
- Gluten-Free: Tostadas are naturally gluten-free, just double-check the label on your tostada shells to be sure.
Frequently Asked Questions
Can I make my own tostada shells?
Absolutely! You can fry or bake corn tortillas until crispy. To fry, heat about ¼ inch of vegetable oil in a skillet over medium heat. Fry each tortilla for 1-2 minutes per side, until golden brown and crispy. To bake, brush corn tortillas with olive oil and bake at 375°F for 5-7 minutes per side, until crispy. You can find detailed instructions in this recipe for homemade tortilla chips!
What if I don’t like refried beans?
No problem! You can substitute black beans, pinto beans, or even seasoned ground beef or shredded chicken. Get creative and use whatever protein you enjoy!
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If you loved this easy tostada recipe, then you’re going to adore these crispy oven-baked parmesan chicken strips! They’re a total crowd-pleaser, and the oven-baked method makes them healthier than traditional fried chicken.
And for a quick and delicious lunch or light dinner, you can’t go wrong with this protein-packed egg salad! It’s light, refreshing, and perfect on a sandwich, crackers, or even just straight from the bowl.
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