This post may contain affiliate links. Please read our disclosure policy.

These open-face tostadas are topped with all of your favorite Mexican ingredients and on the table in 20 minutes!

Three tostadas topped with refried beans, shredded lettuce, tomatoes, and cheese.

Gotta Love Fried Tortillas!

A tostada is a crunchy fried tortilla that is topped with any Mexican topping or ingredient you like. Almost like an open-faced taco!

We’ve made tostadas my entire life, and they’re a family favorite for dinner and one we have at ever Cinco de Mayo and Mexican fiesta because they’re simple, delicious and loved by all.

Why we love them

  • Prep ahead for gatherings. The ability to prepare the toppings and shells in advance allows for stress-free entertaining.
  • Individual assembly. Lay out all the toppings, fry some tortillas, and everyone can assemble their tostadas – easy!
  • Make it your own. I love making tostadas because there are no wrong ingredients to put on top. Sometimes we do beef or chicken tostadas with rice and other toppings.
  • No waste. Making tostadas is a great way to use up stale corn tortillas.
Stack of fried corn tortillas on a wooden table used for tostada recipe.

Ingredients

Creamy Refried Beans

  • 1 (30-ounce) can of refried beans- I use a can of traditional-style refried beans, but you can also try other flavors like spicy jalapeno or zesty salsa 
  • ¼ cup Crisco shortening helps thicken and flavor the can of refried beans
  • ⅔ cup milk use whole milk for creamier beans
  • 1½ cups shredded Mexican blend – or flavor the beans with Colby Jack cheese, cheddar cheese, cotija cheese 

Tostadas

  • ½-1 cup vegetable oil – or canola oil, avocado oil, or olive oil labeled for frying
  • 12 (6-inch) corn tortillas – or skip the frying time and buy a package of ready-to-eat store-bought tostada shells. 
  • salt – adds extra flavor to the tostada shell and the overall dish
  • toppings (optional) – shredded cooked chicken, beef, or pork; shredded cheese, sour cream, chopped tomatoes, hot sauce, Homemade Salsa, Avocado Cream Sauce, Guacamole, Pico de Gallo, Sweet Salsa Verde, Corn Salsa.

How to Make Tostadas

  1. BEANS. Combine 1 (30-ounce) can beans, ¼ cup shortening, and ⅔ cup milk in a pot over medium heat.
    • Stir vigorously with a wire whisk until silky smooth. Add 1½ cups cheese and let melt. Remove from the heat and set aside.
  2. TORTILLAS. Heat ½ inch oil in a medium saucepan over medium-high heat. Fry tortillas one at a time for 30–60 seconds on each side, until golden.
    • Place them in a single layer on a paper towel-lined plate to drain excess oil and sprinkle with salt.
  3. SERVE. When ready to serve, top each tortilla with beans, then add any desired toppings.

Oven BAked Tortillas

Brush both sides of the tortilla with vegetable oil, or spray generously with cooking spray, and sprinkle with salt. 

Place on a baking sheet and bake at 400°F for 5 minutes until tortillas are toasted and crisp, then flip over and bake for another 2-3 minutes

Easy tostada recipe with beans, lettuce, tomatoes and more on top.
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
5 from 22 votes

Tostada

By: Lil’ Luna
These open-face tostadas are topped with all of your favorite Mexican ingredients! These tasty tostadas are a frequent meal in this house.
Servings: 6
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes

Ingredients 

Creamy Refried Beans

  • 1 (30-ounce) can refried beans
  • ¼ cup Crisco shortening
  • cup milk
  • cups shredded Mexican blend or Colby Jack cheese

Tostadas

  • ½-1 cup vegetable oil
  • 12 (6-inch) corn tortillas
  • salt to taste

Toppings

  • shredded cooked chicken, beef or pork; shredded cheese, sour cream, chopped tomatoes
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Instructions 

Creamy Refried Beans

  • Combine 1 (30-ounce) can beans, ¼ cup shortening, and ⅔ cup milk in a pot over medium heat. Stir vigorously with a wire whisk until silky smooth. Add 1½ cups cheese and let melt. Remove from the heat and set aside.

Tostada

  • Heat ½ inch oil in a medium saucepan over medium-high heat. Fry tortillas one at a time for 30–60 seconds on each side, until golden. Place them in a single layer on a paper towel-lined plate to drain excess oil and sprinkle with salt.
  • When ready to serve, top each tortilla with beans, then add any desired toppings.

Video

Notes

Make ahead of time. We like to make our tostada shells fresh, but you can make them up to 24 hours in advance. Just store them in a resealable plastic bag to keep them crunchy until serving time.
You can also prepare the beans ahead of time as directed in Step 1 and store them in an airtight container in the refrigerator for 3–4 days.
Warm them up right before serving on the stovetop or in the microwave, adding additional milk, if needed, to make them smooth again.
Feed a crowd. This is a great meal idea to serve a crowd. Lay out all your favorite tostada toppings, fry some tortillas, and let everyone assemble their own tostadas.

Nutrition

Serving: 1tostada, Calories: 226kcal, Carbohydrates: 3g, Protein: 9g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 212mg, Potassium: 86mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 372IU, Calcium: 261mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe FAQ

  • Untopped tostada shells can be kept in a bag or container at room temperature for 5-7 days. 
  • Topped tostadas: The beans can stay on, but remove as much of the lettuce and other toppings as you can. Store in a single layer in an airtight container in the fridge. Reheat and then add toppings.
  • This tostada recipe is best when prepared right before serving. However, you can fry the shells, mix up the beans, and prepare any toppings 1-2 days before and keep them in separate air-tight containers. Heat the beans before assembling the tostadas. 

For More Favorite Mexican Dishes:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




15 Comments

  1. joseph says:

    5 stars
    skip frying tortillas and taco shells just buy fresh uncooked tortillas heat dry skillet and cook till crisp

    1. Lil'Luna Team says:

      That would work too!

  2. Christine Carculouse says:

    I just love you’re work babbeeee! It’s so amazing I just want to be like you and make my munchkins happy and full of your delicious masterpiece. My cutie would also destroy these after a long day of hard work.

  3. Allyssa says:

    5 stars
    This is really flavorful! Super loved the seasonings in it! Thank you so much for sharing this amazing tostadas recipe! Will surely have this again! Highly recommended!

  4. Olivia says:

    5 stars
    Another favOrite recipe! My family loves these. I think they come together pretty quickly. I also love the salad on top. What a great combination of flavors.