Mini Tostadas

These easy vegetarian mini tostadas feature crispy tortillas, seasoned refried beans, and a mountain of tasty toppings!

Course Appetizer, Main Dish

Cuisine Mexican, Vegetarian

Keyword Mini Refried Bean Tostadas, Mini Tostadas

Prep Time 15

Cook Time 15

Total Time 30

Servings mini tostadas

Calories 100kcal

Author Jenn Laughlin - Peas and Crayons

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

If using grated cheese, feel free to add beans and cheese to the tostada shells and pop them in the oven for a few minutes to get the cheese nice and melty. Add remaining toppings and serve immediately.

Cook times will vary slightly based on method chosen. Nutrition Facts below were estimated using an online recipe nutrition calculator with the toppings I used (lettuce, tomato, onion, avocado, cheese, sour cream). Adjust values as needed based on choice of toppings and enjoy!

Nutrition