Easy Tostadas
These Easy Tostadas are a fun, flavorful, and crispy dish perfect for customizable weeknight dinners or entertaining guests!
Servings: 4 servings
Ingredients
- 8 to 10 tostada shells tostada shells for the base
- 3 cups homemade refried beans or 2 (16-ounce) cans refried beans, warmed
- 2 avocados pitted and thinly sliced
- 3 cups mixed shredded iceberg lettuce and red cabbage
- 1 cup crumbled Cotija cheese
- Sea salt to taste
- Lime wedges for serving
- Chopped fresh tomatoes, Pico de Gallo, or salsa for topping
- Mexican crema or Cilantro Lime Crema for drizzling
- Pickled Jalapeños or Pickled Serrano Peppers optional for heat
- Fresh cilantro leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C) to crisp the tostada shells.
- Warm the refried beans in a small saucepan over medium heat until heated through.
- Place the tostada shells on a baking sheet and warm them in the preheated oven for about 5 to 7 minutes until crisp and slightly golden.
- Spread a generous layer of warm refried beans on each crisp tostada shell.
- Layer sliced avocados on top of the refried beans.
- Top each tostada with mixed shredded iceberg lettuce and red cabbage for crunch and color.
- Sprinkle crumbled Cotija cheese over the greens.
- Season with a pinch of sea salt, then add chopped fresh tomatoes, Pico de Gallo, or salsa. Drizzle with Mexican crema or Cilantro Lime Crema.
- Optionally, top with pickled jalapeños or pickled serrano peppers for heat, then garnish with fresh cilantro leaves.
- Serve with lime wedges on the side for an extra zing.
Equipment
- Oven or toaster oven
- Large Mixing Bowl
- Knife and cutting board
- Serving Platter
Notes
- For a vegan version, use plant-based crema and omit the cheese.
- Ensure tostada shells are gluten-free if needed by using corn-based shells labeled gluten-free.
- Store leftover components separately in airtight containers; refried beans last up to 4 days refrigerated.