Long time, no recipe! I’m working on that : )
This was one of those recipes that I dreamed up on the spot, hence the lack of planning as usual. It was the end to a long weekend, and I had a pack of corn tortillas in our fridge that needed to be used up, along with a bottle of enchilada sauce and lots of cheese. I morphed them into these tostadas for dinner in no time.
Refried beans are something I always keep in my pantry. I like this kind from Whole Foods that already has a touch of chili and lime flavor. Mazen likes them by the spoonful!
After preheating the tortillas for a few minutes, I spread about 1/4 cup of beans onto each one. Next I layered on the green peppers and jalapenos and finally a drizzle of enchilada sauce.
Then came the best part : )
Cheese makes it all good!
After 10 minutes of melting in the oven they were ready to serve –
These might look difficult to eat, but your options are endless.
I had originally thought a knife + spoon and also pondered picking it up for a flat bite, but we ended up folding them like a hard taco shell and crunching through! They did not get so crispy that they cracked at first bite (like regular hard taco shells do) but they were way more supportive and easier to eat than a soft taco. A nice blend of the two!
Now if only I had had some cilantro and avocado on hand!
<
Quick + Easy Tostadas
Ingredients
- 4 corn tortillas
- 1 cup refried beans or mashed beans
- 1 bell pepper sliced or diced
- 1/4 cup enchilada sauce or salsa
- 1/4 cup pickled jalapenos
- 1 1/3 cup Monterrey jack cheese shredded
- 2 cups fresh greens
- Yogurt/sour cream avocado, cilantro and salsa for serving
Instructions
- Preheat oven to 350*
- Bake tortillas for 5 minutes.
- Remove from oven and top with refried beans (1/4 cup per tostada), green pepper slices, sauce or salsa (1 tbsp each), jalapenos (a few on each) and cheese (1/3 cup each).
- Bake for 10 minutes more.
- Top with greens and all the Mexican fixins you like!
For all you nutrition buffs, here’s the breakdown per serving of 2 tostadas (including yogurt garnish):
Calories 534 // Protein 29g // Fat 26g // Carbohydrates 46g // Fiber 11g // Sugar 5g
Enjoy!
Carla says
April 18, 2014 at 7:52 amI didn’t know whole foods had a flavor like that! I’m addicted to the Rosarita green chilis and lime flavor refried beans. I’ll have to try the whole foods version soon!
Jeannie says
April 18, 2014 at 8:04 amThese are so simple and look so delicious…plus easy for my 3 kids to customize their own!
Anele @ Success Along the Weigh says
April 18, 2014 at 8:06 amLooks great! I love using beans for that kind of stuff, so filling!
Katie @ Peace Love & Oats says
April 18, 2014 at 8:19 amThis is one of my brither’s favorite dishes to order at a Mexican restaurant, I’ll have to send him this recipe!
Dana @ Conscious Kitchen Blog says
April 18, 2014 at 9:58 amTostadas are one of my favorite quick go-to meals. My favorite variation is with shrimp (seasoned with lime/chili powder), bell peppers, tomato, avocado and of course cheese! I love the idea of added the refried beans too. Thanks for sharing!
Chelsea @ TableForOne says
April 18, 2014 at 10:48 amI absolutely love refried beans, but have never thought of making tostadas with them! I will definitely have to do this. They look so yummy.
Bonnie Brown says
April 18, 2014 at 12:25 pmLooks Yummy
Love the tulips 😀
Rebekah {aCricketSang} says
April 18, 2014 at 12:25 pmThese look gorgeous for something so simple!
Alex @ Kenzie Life says
April 18, 2014 at 1:45 pmThese look amazing! I definitely want some of the chili lime refried beans from WF–I haven’t seen those before so I’ll be on the lookout the next time I’m there. Have a great weekend!
Hannah @ eat, drink, and save money says
April 18, 2014 at 3:02 pmYum! I’ve had to go dairy free and I’ve found that Mexican meals still taste good even without the cheese. I think I’ll do these sans cheese. I love me some refried beans too. Easy baby food!
Leah @ goodnightcheese says
April 18, 2014 at 6:49 pmThese good great – I also always have refried beans on hand, they make such an easy dinner with some rice. I’ll have to try these, though I think I would turn the oven way up so they brown and bubble a bit more.
Livi says
April 18, 2014 at 9:39 pmYum!! I can’t wait to make these!!
Jeri says
April 19, 2014 at 9:57 pmOOh I can have a Taco Tuesday on a Meatless Monday! Yippee
Polly @ Tasty Food Project says
April 20, 2014 at 1:17 amThese tostadas look so yummy! It looks so easy to make. Thanks for sharing!
Emily @ Life on Food says
April 20, 2014 at 12:50 pmThese are my favorite kind of meals. Quick, easy, and healthy. And of course delicious!!
Steph says
April 20, 2014 at 7:02 pmMmmmm, tostadas! I love Mexican food! I especially love corn tortillas, they taste like corn chips- one big corn chip! I also adore refried beans, even if they don’t look so pretty 🙂
Alyssa @ For Food and Health says
April 20, 2014 at 8:57 pmYummy! Sounds delicious!
Ttrockwood says
April 20, 2014 at 9:31 pmI love that this is a vegetarian meal with 30G protein!! Well, i’m assuming the refried beans are veg, but i know there are plenty of veg refried beans out there.
Please please post more high protein vegetarian meals! Would love to see you make mapo tofu, tempeh tacos, or lentil meatless balls- as a huge plus most vegetarian meals are also really budget friendly 🙂
Sarah says
April 23, 2014 at 11:17 amI customized this recipe with some things we had around the house this week and my husband was ecstatic. Thanks!! Great idea.
Sara says
April 24, 2014 at 8:20 amThose are a staple down here in Texas. My favorite way to chop a Tostada (or Chalupa) is with beans, baby spinach leaves, cheese, tons of mashed avocado, diced up tomato, and salsa! Yum yum!! I think we might have some for dinner now! Thanks, Kath!