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Bean Tostadas

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!
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Prep Time 30 minutes
Total Time 30 minutes
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.