Bean Tostadas

The best Mexican bean tostadas you’ll ever have! These crispy, homemade tostadas are loaded with savory refried beans, fresh and crispy cabbage, salsa, pickled jalapenos/onions, vegan sour cream, and slices of avocado.

What are Bean Tostadas?

Tostadas are a staple in Mexican cuisine, offering a crispy base for endless topping possibilities. Growing up in a Mexican-American household, bean tostadas were always a quick and delicious meal option—crunchy, satisfying, and loaded with fresh ingredients.

This plant-based version is packed with fiber-rich refried beans, vibrant veggies, and creamy avocado, making it both nutritious and comforting. Let’s dive into this easy, delicious recipe!

Why You’ll Love This Recipe

• Crispy, crunchy, and satisfying – The homemade tostadas have the perfect texture for layering on your favorite toppings.
• High in fiber and protein – Beans provide plant-based protein and veggies add fiber keeping you full longer.
• Customizable – Add extra toppings like jackfruit carnitas, shredded tofu from my Tofu Tacos, or your favorite salsa.
• Easy to make – This simple recipe comes together in about 30 minutes or less! It can be made in 15 minutes with canned beans and store-bought tostadas.

Ingredients and Substitutions

Key Ingredients

1. Corn Tortillas
   • The base of the tostada! Opt for softer corn tortillas if possible. I typically use Mission tortillas. You can also use store-bought tostadas for convenience – I do this often for extra easy dinner!
2. Refried Beans
   • Homemade refried beans are incredibly flavorful, but canned refried beans work too. I recommend canned refried beans from Trader Joe’s as they do not contain lard or heavy oil. Use black beans or pinto beans, depending on your preference.
3. White Onion
   • Frying onion in oil when refrying beans is essential for flavor. The jalapeno or serrano pepper is optional but try to not skip the onion!
4. Avocado Oil
   • Used for crisping up the tostadas. You can substitute it with olive oil or another neutral oil.

Toppings:

1. Pickled Jalapeños
   • Also known as Mexican Escabeche adds a little spice and extra flavor to the refried beans. Feel free to skip if you prefer a milder flavor.
2. Pickled Red Onions
   • These bring acidity and a pop of color! Quick pickle by adding thinly sliced red onions to some white vinegar or apple cider vinegar. Marinate for at least 20 minutes.
3. Shredded Cabbage or Lettuce
   • Adds a fresh crunch to balance the creaminess of the beans and avocado.
4. Sour cream
   • If going non-dairy, I recommend trying my vegan sour cream recipe made with only 5 ingredients.
5. Salsas or Hot sauce
   • I grew up adding Tapatio or Valentina hot sauce to my tostadas. I also love adding salsa verde, my easy Mexican Salsa recipe, and sometimes I even drizzle salsa macha (Mexican Chili Oil).

Bean Tostadas in 3 Easy Step

1. Make the Refried Beans

• Saute onion and pepper in oil.
• Add cooked beans and ½ cup of water. Simmer for 2 minutes.
• Mash the beans.
• Add more water if you prefer a smoother texture.
• Taste and adjust with salt as needed.

2. Bake the Tostadas

• Preheat oven to 400°F (204°C).
• Lightly brush both sides of each corn tortilla with avocado oil. Sprinkle lightly with salt.
• Arrange on a baking sheet in a single layer.
• Bake for 5-6 minutes on each side, or until crispy and golden brown.

3. Assemble the Tostadas

• Once tostadas have cooled slightly, spread a thick layer of refried beans on each one.
• Add toppings in the following order:
  1. Shredded tofu or Jackfruit (optional)
  2. Queso fresco (if using)
  3. Shredded cabbage
  4. Pickled red onions
  5. Tomato slices
  6. Avocado slices
  7. Salsa or hot sauce
  8. Vegan sour cream
  9. Fresh cilantro

Tips and Topping Options

Tips for the Best Bean Tostadas

• Don’t overcrowd the baking sheet – This helps the tortillas crisp up evenly.
• Fry onion – fry the onion until it is almost crispy. This will boost the flavor of the beans.
• Mash beans – if you don’t have a potato masher use the bottom of a wide cup.
• Add beans while warm – It makes spreading easier and keeps the tostadas from breaking.
• For extra crunch – Flip the tostadas halfway through baking.

Topping Variations

• Extra protein: Add jackfruit carnitas or shredded tofu from my tofu tacos recipe for a heartier meal.
• Cheesy touch: Use a plant-based queso fresco or sprinkle with nutritional yeast.
• Tangy twist: Add a squeeze of fresh lime juice before serving.

Storage and Reheating

Storage

• Store leftover refried beans in an airtight container in the fridge for up to 5 days.
• Keep tostadas in a sealed bag at room temperature for up to 3 days to maintain crispiness.

Reheating

• Tostadas: Reheat in the oven at 350°F for 5 minutes to restore crispiness.
• Beans: Reheat on the stovetop with a splash of water to loosen them up.

This easy Mexican bean tostada recipe is perfect for a quick lunch, dinner, or even meal prep. It’s loaded with flavor, nutrients, and plenty of crunch! Whether you keep it simple or get creative with toppings, these tostadas are sure to be a hit.

Enjoy and let me know how you top yours! ¡Buen provecho! 🌮✨

If you love Bean Tostadas try:

Enchiladas Michoacanas

Potato Flautas

Tacos Ahogados (drowned tacos)

Enfrijoladas

Bean Tostadas

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5 from 1 review

• Author: Anna Rios
• Total Time: 35 minutes
• Yield: 10–12 1x
• Diet: Vegan

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Description

The best Mexican bean tostadas you’ll ever have! These crispy, homemade tostadas are loaded with savory refried beans, fresh and crispy cabbage, salsa, pickled jalapenos/onions, vegan sour cream, and slices of avocado.

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Ingredients

Units USM Scale 1x2x3x

Tostadas

• 10-12 corn tortillas
• 1-2 tablespoon avocado oil
• ½ teaspoon salt

Refried Beans:

• 2 cups cooked beans
• ½ cup onion, diced
• 1 small serrano or jalapeño pepper, diced (optional)
• 1 Tbsp oil
• ½ – ¾ cup water
• Salt to taste

Other toppings:

• ½ cup red pickled onions
• 1 cup shredded cabbage
• 3 tomatoes, sliced
• 2 avocados, sliced
• Fresh cilantro
• Mexican escabeche (pickled jalapeños)
• Vegan sour cream (optional)
• Tapatio or homemade salsa

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Instructions

Refried Beans:

1. Turn a pan on medium heat and add oil. Once it’s hot, add onion, and serrano pepper, and cook for about 3 minutes until fragrant and golden.
2. Add beans and water. Wait until they simmer for 2 minutes. Once heated through, mash until you get your desired consistency.
3. Add more water if you want then a little runnier. Taste and add salt as needed. 
4. Turn the stove off and let sit for a few minutes before serving.

Tostadas:

1. Preheat oven to 400 F (204 C).
2. Lightly brush each corn tortilla on each side with avocado oil or any other neutral oil you have. Lightly salt and set on a baking sheet.
3. Bake for 5-6 minutes on each side until crispy and golden brown.
4. Once tostadas have cooled off begin to add toppings! I find it best to spread refried beans first and then shredded tofu or jackfruit if using > pickled onions > tomato slices > shredded cabbage > avocado slices > salsa> sour cream > cilantro.

 

• Prep Time: 15
• Cook Time: 20
• Category: Mexican
• Method: Stove
• Cuisine: Mexican

Nutrition

• Serving Size: 10 servings