Mini Tostadas
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
12 mini tostadas
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Calories
100 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican, Vegetarian
Mini Tostadas
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These easy vegetarian mini tostadas feature crispy tortillas, seasoned refried beans, and a mountain of tasty toppings!
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Ingredients
- 1 can refried beans vegetarian, 16 oz
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin ground
- 12 corn tortillas or 6-7 regular corn tortillas, mini, yellow
- neutral cooking oil for baking or frying, generic cooking oil
Tasty Topping Options - Choose Your Favorites!
- cilantro or chopped green onion
- cotija cheese crumbled
- cheese grated
- tomato chopped
- jalapeño sliced
- avocado guacamole or sliced
- red onion pickled
- lettuce shredded 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.
- 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 Information
Show Details
Calories
100kcal
(5%)
Carbohydrates
11g
(4%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Cholesterol
7mg
(2%)
Sodium
205mg
(9%)
Potassium
137mg
(3%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
206IU
(4%)
Vitamin C
3mg
(3%)
Calcium
79mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12mini tostadas
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 205mg | 9% |
| Potassium | 137mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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