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Mini Tostadas
These easy vegetarian mini tostadas feature crispy tortillas, seasoned refried beans, and a mountain of tasty toppings!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 mini tostadas
Calories: 100 kcal
Course:
Main Course , Appetizer
Cuisine:
Mexican , Vegetarian
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 Jalapenos
- 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.
Cup of Yum
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
Calories
100kcal
(5%)
Carbohydrates
11g
(4%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Cholesterol
7mg
(2%)
Sodium
205mg
(9%)
Potassium
137mg
(4%)
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
% 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.