These tostadas are topped with a layer of refried beans, lettuce, pico de gallo, cream, cheese, and salsa. Enjoy it as a fun appetizer or as a full meal with your favorite soup.
Heat the 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. Then add the beans and cook for half a minute.
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.
Place a tostada shell on a plate and add a layer of refried beans, nicely spreading them all over the crispy shell.
Add some chopped lettuce and then top with pico de gallo.
Finish with a dollop of cream, a sprinkle of queso fresco, and a spoonful of your preferred salsa on top.
Notes
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.
When making your tostadas de frijoles start with a layer of beans to act as a “glue” to hold the toppings on the tostada shell.
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. Read the blog post to know the best tips for storing the ingredients.
Nutrition info doesn't count cream, cheese, and salsa on these tostadas.