Mexican Tostada

Pile these crispy tostadas up with your favorite toppings and dig in.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated January 10, 2024
Elise Bauer
Mexican Tostada

Simply Recipes / Ciara Kehoe

If there's anything that comes close to a Mexican version of an open-faced sandwich, the tostada is it. Just when you thought nothing could get messier than taco night, along comes the tostada, which I dare you to eat daintily.

It can't be done.

Strike that. Actually, you must attempt to eat a tostada with finesse, otherwise all hope is lost, and the thing will crumble in your hands with the mounds of filling succumbing to gravity only to ricochet off your plate to the surrounding table, lap, floor, etc.

What Is a Tostada?

A tostada has a pretty simple construction: it's like a taco, but flat. It's usually made with a fried corn tortilla, topped with refried beans, shredded cheese, salsa, and other toppings. Anything that could go in a taco could also go on a tostada, so you can have fish tostadas, shredded chicken tostadas, or beef tostadas.

Mexican Tostadas on a table for a meal

Simply Recipes / Ciara Kehoe

How to Make Tostadas

We almost always make tostadas with refried beans and plenty of toppings. When we make them we put all of the toppings in separate bowls in the center of the table, distribute the freshly cooked tortillas, and then we each add our topping of choice, starting with the beans.

Mashed refried beans are usually used as the first layer because they spread over the tortilla well, and the other toppings have a better chance of sticking to the beans than they would the straight tortilla.

Shortcuts for Tostadas in a Hurry

The decision that confronts you when you decide to make tostadas is, "How easy do I want this process to be?" If you want something truly over-the-top you might make your own tortillas from scratch, let them get a day or two old, then fry them and top them with home-cooked beans that you've smashed up with bacon fat.

Or, if you were looking for a quick mid-week meal, you could use canned refried beans (or even canned white beans that you heat and mash with a little chile powder added for flavor) and packaged tostada shells.

We almost always make our own refried beans from scratch, because with a pressure cooker it just doesn't take that long. And we almost always use packaged tostada shells, because we live in California where you can buy them at almost any supermarket (when you are shopping for them, the thicker the tortilla the better, by the way).

Mexican Tostadas Recipe

Simply Recipes / Ciara Kehoe

Looking for More Great Mexican Dishes?

Mexican Tostada

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4 to 6 servings

This recipe details how to fry up corn tortillas to make the tostada shells. If you are using packaged shells, before serving them, spread them out on a baking sheet, or directly on oven racks, and heat them at 350°F for 4 to 5 minutes, or until you can smell the aroma of them cooking. Don't keep them in the oven too long, or they will burn. Just heat them enough to lightly toast them.

Ingredients

For the tostadas:

  • Corn oil or extra virgin olive oil

  • 12 corn tortillas

  • Salt

For the toppings:

  • 3 1/2 cups refried beans, homemade or from 2 (15-ounce) cans

  • 1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)

  • 2 medium tomatoes, chopped

  • 1 to 2 avocados, chopped peeled and pitted, or guacamole

  • 8 ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese

  • 1 cup salsa, or 1/2 cup sliced pickled jalapeños

  • A handful chopped fresh cilantro

Method

  1. Warm the refried beans:

    Warm the refried beans in a frying pan on medium heat, until warm. If you are using regular canned beans, drain them, then add them to the pan with a little water, mash them as you heat them.

    For extra flavor for the beans you can stir in a tablespoon of bacon fat to them and/or a big slice of cheddar cheese.

    Keep the beans on warm while you prepare the tortillas, adding water to them as necessary to keep a creamy consistency.

    Bowl of Refried Beans for Vegetarian Tostada

    Simply Recipes / Ciara Kehoe
  2. Dry the tortillas in oven:

    To help the tortillas fry up better, dry them in the oven by laying them out on an oven rack and cooking them at 250°F for 10 minutes or so.

    Tortilla in Oven for Vegetarian Tostada Recipe

    Simply Recipes / Ciara Kehoe
  3. Fry the tortillas:

    Pour enough oil into a frying pan so that you have a quarter inch layer of oil. Heat the oil on medium high heat until sizzling hot, but not smoking.

    One at a time, fry the tortillas in the oil. Bubbles should form in the tortilla immediately as you put the tortilla in the oil, otherwise the oil is not hot enough.

    Fry until golden brown on both sides, cooking about 30 seconds to a minute per side. Use metal tongs or a spatula to push the tortilla down in the oil, and to turn and lift the tortilla out of the pan, draining the excess oil as you do so. (The tortilla should be fairly stiff and crisp. If not, the oil is not hot enough.)

    Fry Tortilla for Mexican Tostadas

    Simply Recipes / Ciara Kehoe

    Place the tortilla on a paper towel-lined plate, to absorb the excess oil. Sprinkle with a little salt.

    Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to keep warm.

    Add more oil to the pan as needed, taking care that the oil heats sufficiently before adding a tortilla to the pan.

  4. Serve with toppings:

    To serve, place toppings in separate bowls, with a larger serving dish for the beans. Bring out the tostada shells in batches, keeping those unused warm in the oven.

    To prepare a tostada, spread a large spoonful of mashed beans over a tostada shell. Sprinkle on cheese and other toppings (sliced lettuce, avocados, salsa, etc.)

    Don't load the tostada too much or you'll find it difficult to eat. Eat by picking up the tostada with both hands (like a pizza slice).

    Did you enjoy this recipe? Let us know with a rating and review!

    Vegetarian Tostada Recipe

    Simply Recipes / Ciara Kehoe
Nutrition Facts (per serving)
586 Calories
33g Fat
57g Carbs
23g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 586
% Daily Value*
Total Fat 33g 42%
Saturated Fat 11g 54%
Cholesterol 34mg 11%
Sodium 1189mg 52%
Total Carbohydrate 57g 21%
Dietary Fiber 18g 63%
Total Sugars 7g
Protein 23g
Vitamin C 30mg 149%
Calcium 413mg 32%
Iron 4mg 24%
Potassium 1442mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.