Mexican Bean Tostadas (plus How to Make Tostadas)

by Erin, The $5 Dinner Mom on February 9, 2011

how-to-make-homemade-tostadas

So it occurred to me at about 5 pm on Sunday (when the Super Bowl had not started yet…somehow in my head the game was supposed to be in the afternoon), that we needed to eat dinner.  And while all the appetizers that I had out would have probably sufficed, I still wanted to have something “dinner-ish” to serve to the guys!  (We’d hoped to have friends over…but that didn’t work out because we had sick kiddos!)

I made a Spicy Bean and Cheese Dip.

(Blend 3 cans pinto beans well drained, 1 can Rotel diced tomatoes with green chilies, 1 tsp ground cumin and 3 garlic cloves.  Stream in a little olive oil if you need to.)

And there was plenty leftover…so Bean Tostadas it was for “dinner”!

To make tostadas, simply add some oil to a small skillet (I used my omelet skillet), and place a corn tortilla in the hot oil.

(Don’t add the tortilla until the oil is hot.  This will help it brown faster, and more evenly.)

When it puffs up and starts to brown on the edges…

Flip it and fry the other side.

Set aside on a plate and repeat.

(Note: As you make the 3rd and 4th tostada, turn the heat down a smidge.)

The beautiful and amazing thing about tostadas…you can put anything on top! Taco meat, shredded chicken, beans, shrimp…lettuce, tomatoes, avocados, corn, peppers, salsa roja, salsa verde, fresh cilantro, sour cream, cheese!

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Mexican Bean Tostadas

Ingredients

  • 4 corn tortillas
  • 1-2 Tbsp canola or vegetable oil
  • About 1 cup spicy beans
  • 1 avocado, diced
  • 1 15 0z can petite diced tomatoes (or 1 large tomato, seeded and diced)
  • About 1 cup shredded cheese, cheddar or Mexican blend

Directions

  • Place about 1 Tbsp oil into a skillet and turn up the heat.  Once the oil is hot, add 1 corn tortilla at a time.  Flip when it bubbles and the edges turn brown.  Set aside to cool.  Repeat with the remaining tortillas.
  • Blend up the spicy beans. (3 cans pinto beans well drained, 1 can Rotel diced tomatoes with green chilies, 1 tsp ground cumin and 3 garlic cloves.  Stream in a little olive oil if you need to.)
  • Once the tostadas have cooled slightly and have hardened, add some spicy beans on top. Top with diced avocado, diced tomatoes, and shredded cheese.
  • If you want melted cheese, microwave for 45 seconds – 1 minute.
  • Other topping options…taco meat, shredded chicken, beans, shrimp…lettuce, tomatoes, corn, peppers, salsa roja, salsa verde, fresh cilantro, sour cream, cheese!
  • Enjoy!

See more $5 Dinners Cooking Tutorials here

{ 7 comments… read them below or add one }

Heidi February 9, 2011 at 6:26 pm

Sweet! Thank you so much for posting this! I just realized that I didn’t plan anything for dinner and we have all the stuff to make these. Much easier than braving the store at 5:00 or trying to be creative with whatever I’ve got here!

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Kim T February 9, 2011 at 10:43 pm

Looks incredible!!!!! YUM!!!!

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George February 10, 2011 at 4:47 am

I don’t understand why you can’t use shortcodes like 90% of the other users on twitter. Disappointing!

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amalia alexander February 12, 2011 at 9:28 pm

I always put shredded lettuce on my tostadas they taste yummy plus all your other toppings.

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Erica February 26, 2011 at 6:21 pm

Did not have all the exact ingredients but turned out great! Used tortilla chips instead of tostadas and made it nacho-like. It was awesome!

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Sheri Conant October 2, 2011 at 11:29 pm

The kids and I are going to try this. I think we’ll cook up some of the dried beans we have and then follow the recipe for the spicy beans. Thanks for the idea :)

Reply

Erin, The $5 Dinner Mom October 3, 2011 at 7:40 am

You’re welcome Sheri…enjoy!

Erin

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