Vegetarian Tostadas de Frijoles

Vegetarian tostadas de frijoles, also known as bean tostadas, are a popular Mexican dish that features a crispy, flat tortilla as the base, topped with a layer of refried pinto beans, lettuce, and pico de gallo.

The primary ingredient for tostadas de frijoles is frijoles refritos, which can be black beans, pinto, or kidney. Beans provide a rich, hearty flavor and a good source of protein, making them a popular choice for vegetarian tostadas.

To assemble vegetarian tostadas de frijoles, simply spread a layer of refried beans or whole beans on the crispy tortilla, then layer on your choice of vegetables, cheese, and other toppings.

Finish with a dollop of cream, salsa, and enjoy! Vegetarian tostadas are a versatile and customizable dish that can be tailored to individual tastes and dietary preferences.

Ingredients

• Beans: You can use homemade frijoles de la olla or canned beans to make the flavorful bean mixture.
• Tostada shells: The base for these tostadas can be made at home or you can buy pre-made tostada shells from the store. Tostada shells are traditionally made from corn tortillas, and they are prepared by frying, baking, or toasting the tortillas until they become crispy and golden.
• Aromatics: Onion and garlic are nicely chopped to add extra flavor to the beans.
• Chiles: I recommend chiles jalapeños or serrano for a spicy kick, feel free to leave out if you don’t like spicy food.
• Oil: Use your favorite cooking oil, I used extra virgin olive oil.
• Toppings: You can top your vegetarian tostadas de frijoles with pretty much anything you’d like, I used chopped lettuce, pico de gallo, crema Mexicana (or sour cream), queso fresco, and salsa roja.

How To Make Tostadas de Frijoles

Heat 3 tablespoons of oil in a pan over medium heat. Add the chopped onion and chilies and cook stirring constantly for 2-3 minutes or until onions are nicely soft and translucent.

Stir in the chopped garlic until fragrant.

Next, add the cooked beans and mix. Cook for half a minute then mash the beans with a potato masher until they are nicely creamy. Turn off the heat and set aside.

Prepare the pico de gallo by placing tomatoes, onion, chiles, and chopped cilantro in a mixing bowl.

Add a squeeze of lime juice and a good pinch of salt. Mix to combine and adjust salt and lime juice if needed.

If you want to use homemade tostada shells, fry or bake them. Set them aside and have everything on hand to assemble the tostadas.

Place a tostada shell on a plate and add a layer of refried beans, nicely spreading them all over the crispy shell.

Now, add some chopped lettuce and then top with pico de gallo.

Top Tip: Make sure to not overload with ingredients or your tostada will break when you pick it!

Finish with a dollop of cream, a sprinkle of queso fresco, and a spoonful of your preferred salsa on top. Enjoy!

Expert Tips

• Crispy tostada shells: Make sure the tortillas are fried, baked, or toasted until they are crispy and golden. This will give your tostadas the ideal texture and prevent them from becoming soggy too quickly or breaking when you take them.
• Season your beans: You can use other seasonings for the refried beans, such as salt, pepper, cumin, and chili powder (or taco seasoning). This will enhance the overall flavors.
• Layer thoughtfully: Start with a layer of beans to act as a “glue” to hold the toppings on the tostada shell. Then, add your toppings in a way that balances flavors and textures.
• Serve immediately: Assemble and serve your vegetarian tostadas immediately to prevent the shells from becoming soggy. If you need to prepare them in advance, store the components separately and assemble them just before serving.
• Make it a meal: Serve your tostadas de frijoles with sides like arroz rojo or a simple sopa de verduras for a complete and satisfying meal.

Vegetarian Tostadas Toppings

There are many delicious and creative toppings you can add to vegetarian tostadas to suit your personal taste preferences. Here are some additional topping suggestions:

• Vegetables: Papas a la Mexicana or Champiñones a la Mexicana can be used as toppings for a more substantial dish.
• Salsas: Drizzle some spicy sauce over the top for an extra kick, I recommend fresh serrano salsa or this mild guajillo sauce.
• Pickled vegetables: Pickled onions, carrots, or chiles en vinagre can add tanginess and crunch to your tostadas.
• Vegan meat alternatives: Soy-based chorizo, crumbled tempeh, or seasoned and cooked tofu can add a protein boost.
• Avocados: These can add a unique flavor and creamy texture. Cut them into chunks or make authentic guacamole to top your vegetarian tostadas de frijoles.
• Pineapple or mango: Chopped fresh fruits can add a sweet and tangy twist to your tostadas. Try our mango pico de gallo or our pineapple jalapeño salsa recipe.

Storing Tips

To maintain the best quality and texture, I recommend storing the components for these vegetarian tostadas separately and assembling them just before serving. Here’s how you can store each part:

• Tostada shells: Store the crispy tostada shells in an airtight container or resealable plastic bag at room temperature. They should stay fresh for up to a week.
• Beans: Transfer the refried beans to an airtight container and store them in the refrigerator where they should last for 3 to 5 days. You can also freeze beans in a freezer-safe container for up to 3 months. Thaw them in the refrigerator before reheating and using them.
• Other toppings: Store chopped veggies, cheese, and other toppings in separate airtight containers in the refrigerator. Most vegetables should stay fresh for 3 to 5 days, while cheese may last longer.
• Sauces and dips: Salsas can be stored in airtight containers in the refrigerator for up to a week, depending on the ingredients.

When you are ready to serve, reheat the beans if necessary, and assemble the tostadas de frijoles as per the recipe.

More Tostadas Recipes

We value your opinion! Please leave a comment and let us know how you would tweak this Vegetarian Tostadas de Frijoles recipe to make it your own. Also, don’t forget to share and follow this blog on Instagram, Facebook, Pinterest, and YouTube.

Video