What’s your favorite way to use refried beans? When I have leftover refried beans on hand I often doctor them up with some hot sauce, taco seasoning, sour cream and cheese and serve them piping hot as a tasty bean dip. Easy peasy. But when I have corn tortillas and fresh tomatoes from the garden that need using up, I love, love, love using them to make these delicious homemade bean tostadas. You can easily get dinner on the table in under 30 minutes for just a few pennies per serving! Easy to make, tasty to eat, good for you and economical. This recipe checks all the boxes!
This tasty meal comes together super quick using fresh healthy ingredients that your entire family will gobble up. Even my bean hating teenager gobbled up these tasty tostadas. I don’t think he even realized there were beans under all the cheese and fresh veggies. I’m kinda sneaky that way; getting my family to eat healthy foods by making them fast really, really yummy. All they know is that dinner was delicious but I know I’m feeding them good for them healthy food.
Have you ever made your own refried beans from scratch? If you haven’t, you are in for a really flavorful surprise! Try making these easy to make Slow Cooker Refried Beans. Not only are they delicious and easy to make, but they are so economical to make as well. Serve them as a side dish with all your favorite Mexican meals. They’re perfect for making these delicious tostadas. Try using them as a delectable bean dip with chips. Healthy, economical, delicious and oh so versatile for all your Mexican meals! Once you make them, I bet you’ll ditch the canned varieties for good.
To make these tostadas start by preparing all the toppings:
Heat refried beans in a saucepan over low heat. Use homemade refried beans for the best flavor, but you can certainly use canned refried beans and still get delicious results.
Shred lettuce, chop tomato, and shred cheddar cheese. Set aside.
Cook the corn tortillas:
Heat vegetable oil in a skillet over medium heat.
When oil is hot, place a tortilla in the skillet.
Fry each tortilla until crisp and the edges are golden brown on both sides.
Fry tortillas for about 1 to 1½ minutes per side. Tortillas should be crispy not soft when they are fully cooked.
Place the fried corn tortillas on a paper towel lined plate to drain off excess oil.
Assemble the tostadas:
Spread a layer of warmed refried beans on each fried tortilla.
Add a generous layer of shredded cheddar cheese.
Top with a layer of shredded lettuce.
Top with sour cream.
Top with chopped tomato.
Serve with a side of your favorite hot sauce or salsa if desired.
These tostadas are not only an easy to make meal, but it’s a healthy meal your whole family will enjoy. A fresh healthy veggie topping, on a bed of refried beans that are an economical protein, come together in just a few quick minutes. A great tasting meal that’s easy on the pocketbook that you can easily get on the table when time is short. So tasty; your kids will never know they’re eating something healthy and good for them.
Have you ever considered making your own hot sauce? Well it’s one of the easiest ways to use up a bounty of spicy hot peppers from your summer garden or make it using fresh peppers you pick up at the farmer’s market when they’re in season. Try making this “Fire Breathing Dragon” Hot Sauce. Once you realize how ridiculously easy it is to make a batch and how delicious it is, you’ll be planting many more spicy pepper varieties in your garden next spring. Move over Cholula, outta the way Tabasco, step aside Tapatio, this homemade version blows them all away!
A Perennial Mexican Favorite, Bean Tostadas
Equipment
- skillet
Ingredients
- 6 corn tortillas
- ¼ cup vegetable oil
- 1½ cups refried beans, warmed
- 1 cup shredded lettuce
- ½ cup sour cream
- 1 cup cheddar cheese, finely grated
- 1 cup tomato, chopped
- hot sauce or salsa, to serve
Instructions
Prepare toppings:
- Heat beans in a saucepan over low heat.
- Shred lettuce, chop tomato, and shred cheddar cheese. Set aside.
Cook tortillas:
- Heat vegetable oil in a skillet over medium heat.
- When oil is hot, place a tortilla in the skillet.
- Fry each tortilla until crisp and the edges are golden brown.
- Fry for about 1 to 1½ minutes per side. Tortillas should be crispy not soft.
- Place the fried tortillas on a paper towel lined plate to drain off excess oil.
Assemble tostadas:
- Spread a layer of warmed refried beans on each fried tortilla.
- Top with a layer of shredded lettuce.
- Top with sour cream.
- Add a generous layer of shredded cheddar cheese.
- Top with chopped tomato.
- Serve with a side of hot sauce or salsa if desired.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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