Tostada Recipe

Ingredients

• 4corn tortillas
• 120 ml (½ cup)refried beans
• 120 ml (½ cup)protein of your choice
• 240 ml (1 cup)shredded lettuce
• 30 ml (2 tbsp)sour cream (optional)
• 60 ml (¼ cup)diced tomatoes
• 30 ml (2 tbsp)diced onion
• 30 ml (2 tbsp)crumbled queso fresco or cotija
• 15 ml (1 tbsp)chopped coriander
• As needed for a 6 mm depth in the panoil, for frying
• 15–30 ml (1–2 tbsp), if neededwater, to loosen the beans

Instructions

1. 1

   Warm the beans

   Put the refried beans in a small saucepan over a medium heat and stir as they warm. If needed, add 15–30 ml (1–2 tbsp) water to make them creamy. Cover, keep warm and set aside.

2. 2

   Fry the tortillas

   Pour oil to a depth of about 6 mm (¼ inch) into a small frying pan and heat over a medium-high heat. When the oil is hot and shimmering, fry a corn tortilla for 2 minutes, or until golden and crisp, turning it once. Drain it on kitchen paper or a wire rack and repeat with the remaining tortillas.

3. 3

   Build the tostadas

   Arrange the four crisp tortillas and divide the beans between them, spreading the beans evenly with the back of a spoon. Add the protein, then top with the lettuce, sour cream, tomatoes, onion, queso fresco and coriander. Serve straight away.

What are tostadas?

Tostadas are crisp, flat corn tortillas topped with beans and other fillings. The word means “toasted” in Spanish, and the dish is part of a broader Mexican tradition of serving ingredients on a crisp tortilla.

Here, fried tortillas provide a crunchy base for creamy beans, protein and fresh toppings. Layering the toppings over the beans helps them stay in place while keeping the lettuce and vegetables lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 236 calories, 19g protein, 24g carbs, 7g fat.

The tortillas and beans provide most of the carbohydrates, while the chosen protein contributes much of the protein. Frying oil, sour cream and cheese contribute fat; serve with extra fresh vegetables if you want to balance the plate with more produce.

Choosing the protein

Protein choice: The recipe leaves this to you, so use a cooked option that is ready to add at the assembly stage. Keep the pieces small enough to sit neatly on the tostada.

Getting crisp tortillas

Oil temperature: Wait until the oil looks hot and shimmery before adding a tortilla. Fry for about 2 minutes, turning once, and look for an evenly golden, crisp shell.

Batch size: Fry the tortillas one at a time in the small pan so they have room to cook evenly. Drain each one on kitchen paper or a wire rack before topping.

Making the beans creamy

Gentle heat: Stir the refried beans as they warm over a medium heat to prevent them sticking to the saucepan. Add water a little at a time only if the beans need loosening.

Layering for crunch

First layer: Spread the warm beans over the crisp tortilla with the back of a spoon. They form a creamy base for the protein and other toppings.

Fresh finish: Add the lettuce, vegetables, cheese and coriander after the protein. Assemble close to serving time so the tortilla stays crisp.

When to serve them

Tostadas are best eaten soon after assembly, while the shells are still crunchy. Put the toppings out separately if diners would like to build their own.

What to serve alongside

A simple side of extra lettuce, tomato or other fresh vegetables complements the rich beans and crisp shell. For a more substantial meal, serve with a side of rice or additional beans.

Recipe notes & tips

• Warm the beans while you prepare the other toppings to keep the overall cooking time short.
• Dice the tomatoes and onion finely so they are easy to distribute over the tostadas.
• Drain each fried tortilla well before adding the beans.
• Use the back of a spoon to spread the beans towards the edges without breaking the crisp shell.
• Have the toppings ready before assembling, since the tostadas are best served promptly.

Variations

• Choose your protein: Use a cooked protein of your choice, as suggested in the recipe.
• Make it vegetarian: Leave out meat and choose a suitable plant-based protein.
• Add avocado: Top with sliced or diced avocado just before serving.
• Adjust the creaminess: Leave out the optional sour cream or add it to taste.
• Change the cheese: Use queso fresco or cotija, as listed, and crumble it over the finished tostadas.

Common mistakes to avoid

• Oil not hot enough: The tortilla may turn greasy rather than crisp; wait until the oil is hot and shimmering.
• Frying too long: The shell can become overly dark; check it at around 2 minutes and remove it when golden and crisp.
• Skipping the drain: Excess oil can make the base heavy; drain each tortilla on kitchen paper or a wire rack.
• Beans too thick: They can be difficult to spread; stir in water a little at a time until creamy.
• Assembling too early: Toppings soften the shell; build the tostadas just before serving.

How to store

Store leftover toppings separately from the fried tortilla shells in covered containers in the fridge and use within 3 days. Re-crisp the shells briefly in a dry frying pan or oven, warm the beans separately, then assemble just before eating; assembled tostadas do not keep their crunch.

Frequently asked questions