Mexican Refried Beans Tostadas
Mexican refried bean tostadas are delicious and easy to make at home. The homemade Mexican refried beans are made by using canned pinto beans and it is so delicious. Use any Mexican toppings or your favorite veggies or protein to top these tostadas for an easy dinner during the week.
Servings: 5 servings
Ingredients
Refried Beans
- 30 ounces canned pinto beans drained and rinsed thoroughly.
- 2 cloves of garlic minced
- 1 shallot diced finely
- 2 tablespoon bacon fat or vegetable oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground cumin
- water as needed to thin beans.
Tostadas
- 10 store bought tostadas
Toppings (choose from any or all of these)
- 1 cup shredded Cheddar, Jack or Queso fresco cheese
- 1 cup pico de gallo or salsa store bought
- 1 red pepper sliced and sauteed until soft
- 1 Spanish onion sliced and sauteed until soft
- 1 Avocado sliced and drizzled with a little lime
- 1 corn on the cob grilled and corn cut off the cob
Instructions
Tostadas
- Pre-heat your oven to 170 degrees.
- Remove your tostadas from their package and place on to a large sheet pan.10 store bought tostadas
- Place in the oven for 30 minutes or until your are done making your beans and toppings.
Refried beans
- Pre-heat a medium saute pan over medium heat.
- Add your bacon fat or oil and let it get nice and hot.2 tablespoon bacon fat
- Once the bacon fat is heated, add your diced shallots and cook until translucent, about 3-4 minutes.1 shallot
- Now add your garlic and cook for another 2 minutes.2 cloves of garlic
- Add your pinto beans and mix it around in your shallot and garlic mixture and heat it for 2-3 minutes.30 ounces canned pinto beans
- Now with a potato masher (or if you don't have that, use the bottom of a sturdy glass) start smashing down your pinto beans. Keep doing this until the mixture starts to look smooth.
- Now add 2 tablespoon of water at a time mixing it in to your beans until it has a creamy smooth consistency. If you added too much water just cook it a little longer and it will thicken. If your mixture is too dry add more water as needed.water
- Now season your beans with salt, cumin and pepper.1 teaspoon kosher salt, ⅛ teaspoon ground cumin, ¼ teaspoon freshly ground black pepper
- Remove from heat and place a lid on top to keep warm while you prepare your toppings.
Toppings
- Shred your cheese and prepare your toppings based on what you have or your preference. See ingredient list above for ideas!1 cup shredded Cheddar, Jack or Queso fresco cheese, 1 cup pico de gallo or salsa, 1 red pepper sliced and sauteed until soft, 1 Spanish onion sliced and sauteed until soft, 1 Avocado sliced and drizzled with a little lime, 1 corn on the cob grilled and corn cut off the cob
Assembling the Refried Bean Tostadas
- Remove tostada shells from the oven.
- Scoop a heaping spoonful of the refried beans on to the center of your tostada shell and spread it out almost to the edge.
- Top with a good sprinkle of cheese.
- Now add any extra toppings that you are using on top of the cheese.
- Do this with all the tostadas.
- Serve 2 tostadas per person and enjoy!
Notes
This recipe makes 10 tostadas. I like serving 2 tostadas per person for a dinner which makes this recipe perfect for 4-5 people.
You can use additional seasoning for your refried beans like Adobo and it works really well!
Add protein to the tostadas by adding cooked and sliced chicken or beef.
Nutrition
Calories: 302kcal | Carbohydrates: 27g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 533mg | Potassium: 552mg | Fiber: 10g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 4mg | Calcium: 181mg | Iron: 2mg
Nutrition Values are estimates only.
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