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Vegetarian Tostadas

Crisp, flat tortillas topped with beans, avocado, fresh pico, and cheese offer a mix of warm and cool, soft and crunchy flavors, perfect for a weeknight meal or casual party.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 tostadas
Course: Main Course, Snack
Cuisine: Mexican, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Tortilla Base
  • 8 pieces whole wheat or corn tortillas
Bean Mixture
  • 1 15oz can refried beans Seasoned with spices
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 15oz can black beans, rinsed and drained
Toppings
  • 2 pieces avocados, pitted, peeled, and mashed Fresh and ripe
  • 1 cup pico de gallo Can be store-bought or homemade
  • 1/3 cup crumbled feta or cojita cheese Optional topping
  • 1 bunch Fresh cilantro, chopped Optional topping

Method
 

Preparation
  1. Set your oven to broil and line a baking sheet with foil.
  2. Place tortillas on the prepared baking sheet and bake in the preheating oven for 2-3 minutes until lightly browned and starting to crisp around the edges.
  3. While oven heats up, combine refried beans with cumin, garlic powder, and chili powder in a small bowl.
Assemble
  1. Remove tortillas from oven and spread about 3 tablespoons of seasoned refried beans on each one.
  2. Add about 1/4 cup of black beans on top of the refried beans.
Broil
  1. Place topped tortillas back in the oven on middle rack and broil for 3 minutes until edges are crispy and beans are heated through.
  2. Remove from oven and top each tostada with mashed avocado, pico de gallo, crumbled feta or cojita cheese, and fresh cilantro.
Serve
  1. Serve immediately while hot and crispy.

Notes

For best texture, serve tostadas immediately after topping. Add lime wedges and optional hot sauce for serving.