These easy vegetarian mini tostadas feature crispy tortillas, seasoned refried beans, and a mountain of tasty toppings! They’re crazy versatile and double as a main dish for taco night or a snacky shareable appetizer.
Are you team tostada yet?
I ADORE them!
They make an easy and impressive appetizer and are also a fun twist on taco night for the fam.
Much like tacos, tostadas can be made with a zillion different protein and topping combinations and they can be anything from vegan to vegetarian to t-rex in preparation.
Keeping with my “must eat all the veggies!!!” goal, we’re going vegetarian today with these crispity crunchity bean and veggie tostadas today!
You can use homemade or premade tostada shells for this rockin’ recipe.
Here’s how to make them at home!
How to make MINI tostada shells
The baked method is the easiest and most hands-off option and yields tostada shells that are lightly toasted until crispy. For restaurant style tostada shells and the crispiest results, lightly frying is the way to go!
Baked Tostadas
- Preheat the oven to 400°F. Lightly spray or brush both sides of the tortillas with oil and place them in a single layer on a baking sheet spritzed with a teeny bit of oil.
- Sprinkle with a small pinch of salt and bake for 10 minutes, flipping them over at the 5-minute mark to nicely crisp both sides.
Fried Tostadas
- Heat a small 8-inch cast iron skillet to medium-high heat with approx 1/4 inch of of oil. I use avocado oil.
- Once the oil is shimmering, use tongs to add your corn tortilla to the skillet. It should sizzle right away. Fry each side until lightly golden and crisp, approx. 30 seconds per side. Remove using tongs and allow to cool on a stack of folded paper towels, blotting gently as needed. Season with a little flaky salt if desired.
Tasty TOSTADA TOPPING Options
When it comes to toppings, the options are nearly endless! Here are some of my favorite mix-and-match options for topping tostadas.
- fresh cilantro or scallions
- shredded lettuce
- chopped tomato
- white or red onion (fresh or pickled)
- sautéed or grilled vegetables
- black bean salsa
- cheese (grated or crumbled)
- pico de gallo
- jarred or homemade salsa
- guacamole
- sour cream or greek yogurt
- tomatillo salsa verde
- avocado salsa verde
- sliced black olives
- jalapeños
- shredded cabbage or slaw
- hot sauce
- chopped avocado
Mini Refried Bean Tostadas
I used small street-taco sized corn tortillas to make my tostadas and wound up with 12 mini tostadas. For larger tostadas made with standard-sized corn tortillas, you’ll end up with 6-7 regular sized tostadas. Both options are great!
The textures and flavors in these tostadas make them completely irresistible! The crispy tortillas pair so well with the creamy seasoned beans and all the various cool and crisp toppings.
I can’t wait to hear about what toppings you added to yours!
Mini Tostadas
Ingredients
- 1 can (16 oz) vegetarian refried beans
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp ground cumin
- 12 mini yellow corn tortillas or 6-7 regular corn tortillas
- oil for baking or frying
Tasty Topping Options – Choose Your Favorites!
- fresh cilantro or chopped green onion
- crumbled cotija cheese
- grated cheese
- chopped tomatoes
- sliced jalapeños
- guacamole or sliced avocado
- pickled red onions
- shredded lettuce or cabbage slaw
- salsa or hot sauce
- sour cream
Instructions
Oven Baked Tostada Shells
- Preheat the oven to 400℉. Brush or spray both sides of each tortilla with avocado oil or cooking spray and season with salt. Place in a single layer on a baking sheet.
- Bake for 10 minutes, flipping them over at the 5-minute mark to nicely crisp both sides. Check for doneness 1-2 minutes early if your oven tends to run a little hot.
Restaurant-Style Fried Tostada Shells
- Heat a small 8-inch cast iron skillet to medium-high heat with approx ¼-½ inch of of frying oil. I typically use avocado oil or peanut oil.
- Once the oil is shimmering, use tongs to add your corn tortilla to the skillet. It should sizzle right away. Fry each side until lightly golden and crisp, approx. 30 seconds per side. Remove using tongs and allow to cool on a stack of folded paper towels, blotting gently as needed. Season with salt. Tostadas will continue to crisp up as they cool.
Warm and Season Refried Beans
- Season with spices (chili powder, garlic powder, and cumin) and mix well. For even more flavor, mix a few spoonfuls of your favorite salsa or taco sauce into the beans. Yum!
- Heat the refried beans in the microwave or on the stovetop until warmed through.
Add Toppings and Dig in!
- Spread warmed beans over each tostada shell and top with all your favorite toppings from the list above. Serve immediately and enjoy!
- For my tostadas I added shredded romaine lettuce and topped them with chopped tomatoes, red onions, green onions, and avocado. I drizzled each with sour cream and added a little crumbled cotija cheese on top.
Notes
Nutrition
If you get a chance to try these refried bean tostadas, let me know! Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Questions & Reviews
Super easy and yummy! I love how I can throw these together on a weeknight and it makes everyone happy!
So easy right!? I’m glad you’re enjoying the recipe 😃 Thanks Mellie!