Bean Tostadas

Every time I think of summer, I’m reminded of enjoying the vibrant flavors of Bean Tostadas on a sunny patio. The crunch of the tortillas and the freshness of the toppings create a delightful bite that takes me back to family gatherings. I can still picture my grandmother in the kitchen, carefully layering each ingredient, making sure every tostada was just perfect. It’s a recipe that brings joy and warmth, and it’s a must-try for anyone looking to add a burst of flavor to their meals. These Bean Tostadas have become a staple in my home, especially when I’m looking for something quick yet satisfying. Whether it’s a casual lunch or a festive dinner, these tostadas never fail to impress.

Recipe Ingredients for Bean Tostadas

When making Bean Tostadas, the ingredients play a crucial role in creating a flavorful and memorable dish. Each component brings its own unique essence, complementing the others beautifully. The key players in this recipe are pinto beans, avocado, and tortillas, all working together to form a delightful base for a variety of toppings.

• 1/3 cup cashews roasted and salted – These nuts add a creamy texture and rich flavor to the sauce, making it a standout component of the tostadas.
• 1 cup fresh cilantro leaves and stems – This herb brings a refreshing brightness that elevates the entire dish.
• 3 large limes – The juice and zest of limes add a vibrant acidity that enhances all the flavors.
• 1/3 cup water – This is used in the sauce to achieve the perfect consistency.
• 2 tablespoons olive oil – A key ingredient for the sauce that provides richness and depth.
• 1/2 teaspoon garlic powder – Adds a subtle garlic flavor without overpowering the dish.
• 1/2 teaspoon salt – Essential for enhancing the overall flavor of the dish.
• 1/4 teaspoon pepper – Adds a slight kick to the flavor profile.
• 1-1/2 cups avocado (about 2 avocados, very ripe, pitted and peeled) – The creamy texture of mashed avocado is a must for these tostadas.
• 1/4 teaspoon salt – Helps to season the avocado mixture perfectly.
• 1/8 teaspoon pepper – Adds a touch of spice to the avocado.
• 1/8 teaspoon garlic powder – For a hint of garlic flavor in the avocado mix.
• 6 extra-thin corn tortillas – The base of the tostadas, providing the perfect crunch.
• Cooking spray – To crisp up the tortillas in the oven.
• 1-1/2 cups pinto beans (or 1 can refried beans) – A hearty component that adds protein and fiber to the meal.
• 3/4 cup halved cherry tomatoes – These juicy bites add sweetness and color.
• 2 cups shredded romaine lettuce (or iceberg lettuce) – For a fresh crunch on top of the tostadas.
• 1/4 cup queso fresco cheese – This cheese adds a creamy, salty component to the tostadas.

Directions for Bean Tostadas

Making Bean Tostadas is a fun and rewarding process. I love how simple it is to assemble these delicious bites. Just follow these steps and you’ll have a tasty meal in no time!

1. Preheat your oven to 425°F. This ensures the tortillas will get nice and crispy. Once the oven is hot, we can move on to the next step.
2. Start by zesting the limes using a zester. You’ll want to get about 1/2 teaspoon of zest for flavoring. Then, juice the limes using a citrus juicer to extract about 5 tablespoons of lime juice.
3. Set the lime zest and juice aside while you prepare the rest of the ingredients.
4. In a small pot, heat the pinto beans (if using homemade, see note 1). You want them warm but not boiling.
5. To make the sauce for your Bean Tostadas, place the cashews in a heatproof bowl and pour 1 cup of boiling water over them. Let them stand for about 45 minutes to an hour, then thoroughly drain them.
6. Add the drained cashews, cilantro, 3 tablespoons of lime juice, lime zest, water, olive oil, garlic powder, salt, and pepper to a high-powered blender. Blend until the mixture is completely smooth.
7. Once blended, refrigerate the sauce so the flavors can intensify and meld together. This sauce can be made ahead of time, so feel free to prepare it the day before.
8. Next, halve the avocados and scoop the flesh into a medium bowl. Mash the avocado with a fork, and then add 2 tablespoons of lime juice, salt, pepper, and garlic powder. Mix until it’s well combined.
9. Now, take each of the corn tortillas and spray both sides generously with cooking spray. Lightly sprinkle salt on both sides as well.
10. Place the tortillas on a sheet pan, ensuring they have plenty of space and don’t overlap. Bake for 4 minutes.
11. After 4 minutes, use tongs to flip the tortillas over. Bake for another 3 to 6 minutes or until the tortillas are crispy. Once done, remove them from the oven and let them cool for 5 to 10 minutes.
12. Now it’s time to assemble your Bean Tostadas! Divide the mashed avocado mixture evenly among the 6 crispy tortillas.
13. Spread the warmed beans over each tortilla, about 1/4 cup per tostada. Top them off with equal amounts of lettuce, tomatoes, and queso fresco cheese.
14. Finally, drizzle the prepared sauce over your tostadas to taste. Enjoy your delicious Bean Tostadas!

Recipe Tips about Bean Tostadas

Here are some tips to ensure your Bean Tostadas come out perfectly every time. Following these will guide you to a delicious result.

• Storage: Store leftover ingredients separately to maintain the crispiness of the tortillas.
• Freezing: Freeze any extra sauce in an airtight container for up to three months.
• Variations: Experiment with different toppings such as grilled vegetables or different types of cheese.
• Serving Size: Adjust the number of tortillas based on how many people you’re feeding.
• Meal Prep: Prepare the sauce and mash the avocado ahead of time to save effort on busy days.
• Freshness: Use fresh cilantro and vegetables for the best flavor and crunch.

Serving Options for Bean Tostadas

Bean Tostadas are incredibly versatile and can be served in many ways to suit different occasions. Here are some ideas:

• Lunch or Dinner: Ideal for a casual lunch or a light dinner, Bean Tostadas can be enjoyed anytime.
• Picnic: Pack them for a picnic. They are easy to transport and delicious at room temperature.
• Game Day: Perfect for watching sports, set up a tostada bar where everyone can customize their own.
• Family Gatherings: Serve them at potlucks or family gatherings, allowing guests to build their own tostadas.
• Seasonal Pairing: In summer, pair with a refreshing salad or fruity salsa for a complete meal.
• Storage: Store leftovers in an airtight container, keeping the ingredients separate to maintain freshness.

FAQ

Conclusion

Bean Tostadas are a delightful combination of flavors and textures that make for a memorable meal. With their crispy tortillas and fresh toppings, they’re sure to please everyone at the table. I encourage you to try making these at home. You won’t be disappointed!

Bean Tostadas

The ultimate comfort food that’s vibrant and fresh! Bean Tostadas are a crispy delight topped with creamy avocado, hearty beans, and zesty sauce. This easy weeknight dinner is perfect for gatherings or cozy nights in. Try them tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 3 servings

Course: Dinner

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1/3 cup Cashews roasted and salted
• 1 cup Fresh cilantro leaves and stems
• 3 large Limes
• 1/3 cup Water
• 2 tablespoons Olive oil
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1-1/2 cups Avocado 2 avocados, very ripe, pitted and peeled
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 1/8 teaspoon Garlic powder
• 6 pieces Extra-thin corn tortillas
• Cooking spray
• 1-1/2 cups Pinto beans or 1 can refried beans
• 3/4 cup Halved cherry tomatoes
• 2 cups Shredded romaine lettuce or iceberg lettuce
• 1/4 cup Queso fresco cheese

Equipment

• Sheet pan (15" x 10")
• Small high-powered blender

Method

 

1. Preheat your oven to 425°F. This ensures the tortillas will get nice and crispy. Once the oven is hot, we can move on to the next step.
2. Start by zesting the limes using a zester. You’ll want to get about 1/2 teaspoon of zest for flavoring. Then, juice the limes using a citrus juicer to extract about 5 tablespoons of lime juice.
3. Set the lime zest and juice aside while you prepare the rest of the ingredients.
4. In a small pot, heat the pinto beans (if using homemade, see note 1). You want them warm but not boiling.
5. To make the sauce for your Bean Tostadas, place the cashews in a heatproof bowl and pour 1 cup of boiling water over them. Let them stand for about 45 minutes to an hour, then thoroughly drain them.
6. Add the drained cashews, cilantro, 3 tablespoons of lime juice, lime zest, water, olive oil, garlic powder, salt, and pepper to a high-powered blender. Blend until the mixture is completely smooth.
7. Once blended, refrigerate the sauce so the flavors can intensify and meld together. This sauce can be made ahead of time, so feel free to prepare it the day before.
8. Next, halve the avocados and scoop the flesh into a medium bowl. Mash the avocado with a fork, and then add 2 tablespoons of lime juice, salt, pepper, and garlic powder. Mix until it’s well combined.
9. Now, take each of the corn tortillas and spray both sides generously with cooking spray. Lightly sprinkle salt on both sides as well.
10. Place the tortillas on a sheet pan, ensuring they have plenty of space and don’t overlap. Bake for 4 minutes.
11. After 4 minutes, use tongs to flip the tortillas over. Bake for another 3 to 6 minutes or until the tortillas are crispy. Once done, remove them from the oven and let them cool for 5 to 10 minutes.
12. Now it’s time to assemble your Bean Tostadas! Divide the mashed avocado mixture evenly among the 6 crispy tortillas.
13. Spread the warmed beans over each tortilla, about 1/4 cup per tostada. Top them off with equal amounts of lettuce, tomatoes, and queso fresco cheese.
14. Finally, drizzle the prepared sauce over your tostadas to taste. Enjoy your delicious Bean Tostadas!

Notes

• Tip 1: If you don’t have time to make homemade beans, canned refried beans work too. Gently warm them in a small pot on the stove or microwave before adding to the tostadas.
• Tip 2: If you do make the homemade pinto beans, which I highly recommend, wait until the next day so the beans are thick enough to use in this recipe. Right after being made, they’re a bit thin. They thicken a lot overnight. Warm them in a small pot or in the microwave before adding to the tostadas.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.