Meal Prep · Mexican
Tostadas
Crispy, flavorful, and customizable Mexican tostadas perfect for a quick and satisfying meal.
Ingredients
Tap to check offMethod
Step-by-step- Prepare your toppings: Shred the lettuce, dice tomatoes, slice red onion, dice avocado, and chop cilantro. Set aside.
- Heat the refried beans in a small saucepan over medium-low heat, stirring occasionally until warmed through. Season with a pinch of salt if needed.
- To make the tostada shells: Heat avocado oil in a large skillet over medium heat. Fry tortillas one at a time for 2-3 minutes per side, or until golden brown and crispy. Place on a paper towel-lined plate to drain excess oil. Season lightly with salt immediately after frying.
- Alternatively, for a healthier option, bake tortillas: Preheat oven to 375°F (190°C). Lightly brush both sides of tortillas with oil, place on a baking sheet, and bake for 8-12 minutes, flipping once, until crisp.
- Assemble the tostadas: Spread a generous layer of warm refried beans onto each crispy tostada shell.
- Top with shredded lettuce, diced tomatoes, red onion, and diced avocado (or guacamole).
- Garnish with crumbled cotija cheese (if using), chopped cilantro, a drizzle of Mexican crema or sour cream (if using), and a spoonful of your favorite salsa.
- Serve immediately with lime wedges on the side.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 15 g |
| Fat | 24 g |
| Saturated Fat | 5 g |
| Carbohydrates | 40 g |
| Fiber | 10 g |
| Sodium | 450 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover individual components (beans, shredded lettuce, diced tomatoes, etc.) in separate airtight containers. Do not assemble tostadas in advance, as they will become soggy.
Freezer Not recommended
Assembled tostadas do not freeze well due to the fresh ingredients and crispy shell. Refried beans can be frozen separately for up to 3 months.
Reheat Stovetop/Oven
Reheat refried beans on the stovetop or microwave. Crispy tostada shells can be re-crisped in a dry skillet over medium heat for 1-2 minutes per side or in an oven at 350°F (175°C) for 5-7 minutes. Reassemble just before serving.
Chef’s Corner
- For extra flavor, sauté a bit of garlic and onion before adding the refried beans to warm them up.
- Don’t overcrowd the skillet when frying tortillas; fry them in batches to ensure even crisping.
- To make this recipe vegan, simply omit the cotija cheese and Mexican crema, or use plant-based alternatives.
- Get creative with toppings! Try pickled jalapeños, corn salsa, grilled vegetables, or even a fried egg.
- Season your crispy tostada shells with a sprinkle of chili powder or garlic powder right after frying for an extra kick.
