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    Home ยป Most Recent

    Bean Tostadas with Avocado, Queso Fresco, and Homemade Salsa

    June 10, 2022 By Patrick 4 Comments

    155 shares
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    What a treat to be able to whip up some Bean Tostadas for a quick, satisfying dinner!

    I ate six of these for dinner a few nights ago.  Yes, six ๐Ÿ™‚ 

    And it was one of the best meals I've had in awhile.  I hope you decide to try out a version of these in your kitchen -- Tostadas loaded with fresh, vibrant ingredients are one of my favorite meals lately. 

     

    How To Make Bean Tostadas

    Yes, I used some of the Improvised Pot Beans from last week, but I think it was this spoonful of bliss that was the key to these epic tostadas:

    Spoonful of Tomatillo Chipotle Salsa

    That's a fresh batch of Tomatillo Chipotle Salsa.  The smoky, fiery chipotles are a natural fit with beans and this Salsa really keeps the flavor of the chipotles at the forefront.  

    It's gotta be one of the world's easiest Salsas to make, so please give it a go if you are making these Tostadas! 

    Note:  I know many of you out there don't have access to fresh tomatillos -- if that's the case then the Tomato Chipotle Salsa would be an equally good option. 

    All you need to do is roast the tomatillos in the oven for 15 minutes or so (400F):

    Roasting tomatillos in the oven for Tomatillo Chipotle Salsa

    Then add them to a blender along with:

    1-2 chipotles in adobo  More info on working with chipotles
    2 whole, peeled garlic cloves
    a sliver of onion (optional)

    Combine well:

    After blending the Salsa for the Tostadas

    And give it a taste.

    I make this Salsa super fiery, so that meant 2 large chipotles for this batch.  For a milder version you can always start with a single chipotle (or even half).  To increase the heat simply add more chipotle and taste test along the way.

    The optional sliver of onion can also be used to further dilute the heat and give it a slightly different flavor profile, but for this batch I didn't add any onion.  

    I started with 2 cups of these Improvised Pot Beans.

    Single cup portions of the cooked pot beans

    But you certainly don't need to use home-cooked beans for these Tostadas.  

    You'll be getting so much flavor from the other ingredients that you can easily get away with canned beans in this recipe.  You could optionally add flavor to your canned beans using the Awesome Refried Beans recipe -- it uses chipotles to infuse your beans with fiery, smoky flavor and it's a good option to keep in mind. 

    These homemade beans were already quite flavorful, so I just put them in a skillet along with some of their broth and mashed 'em up with a spatula.   Hello easy refried beans!

    I used six of these homemade Tostada shells for this batch:

    Baking tostada shells in the oven for 8 minutes

    But you can also use store-bought Tostada shells for this recipe if you have them available. 

    If you want to make your own, keep in mind that thinner corn tortillas crisp up the easiest when using the oven.  Just rub oil on both sides with your fingers or a pastry brush, then give 'em 4 minutes per side or until they have crisped up and turned a darker golden brown.   More info on homemade tostada shells. 

    For the Avocado I combined the following ingredients in a bowl:

    1 cubed avocado
    glug of olive oil
    juice of 1 lime
    pinch of salt

    Dressing raw avocado bits with lime and salt

    But you can consider this on-the-fly dressing optional.  Lately I'm not a huge fan of that raw avocado flavor, so I've been coating them with this salty lime flavor and really liking it. 

    And of course, don't forget the cheese! 

    I used Queso Fresco for this batch and I thought it was the perfect fit. 

    Using knife to crumble Queso Fresco

    Queso Fresco is a light, milky cheese that's similar to farmer's cheese.  I use it more frequently as of late, but I don't think the choice of cheese is crucial for these Tostadas so feel free to use what you have on hand.   More info on Queso Fresco.

    Each warm tostada shells gets:

    A layer of refried beans...

    Adding refried beans to the tostada shell

    Avocado bits -- either raw or lightly dressed....

    Adding avocado bits to the tostada
    Plenty of Tomatillo Chipotle Salsa....

    Adding plenty of Tomatillo Chipotle Salsa

    And for me the final toppings were:

    Queso Fresco
    Freshly chopped cilantro
    Squeeze of lime

    Adding cilantro and lime to each tostada

    And they were an absolute delight. 

    So I ate six of them ๐Ÿ™‚

    Closeup of Bean Tostada with homemade salsa

    Okay, I'll put the recipe box below with instructions on how to make everything I used for this batch, but keep in mind there is plenty of leeway on the fixings! 

    You can use what you available and still get a great result.....as long as you make your own Salsa ๐Ÿ™‚

    Buen Provecho. 

    For up-to-date recipes follow me on Instagram,  Facebook,  Pinterest,  TikTok,  YouTube.

    Adding cilantro and lime to each tostada

    Bean Tostadas with Avocado, Queso Fresco, and Homemade Salsa

    What a treat to be able to whip up some satisfying Bean Tostadas. Please try to serve them with some homemade Salsa, that's the key!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 2 (6-8 tostadas)
    Author: Mexican Please

    Ingredients

    • 6-8 tostada shells
    • 2 cups refried beans
    • 1 avocado
    • 1-2 cups shredded cheese (I used Queso Fresco)
    • freshly chopped cilantro
    • 2 limes
    • olive oil

    For the Tomatillo Chipotle Salsa:

    • 4-5 tomatillos
    • 2 garlic cloves
    • 1-2 chipotles
    • sliver of onion (optional)

    Instructions

    • For the Salsa, start by husking and rinsing 4-5 tomatillos. De-stem the tomatillos and roast them in the oven at 400F for about 15 minutes or so. De-stem and de-seed two chipotles in adobo. Add the roasted tomatillos to a blender along with a single chipotle and 2 peeled garlic cloves. Combine well and take a taste for heat. If you want more heat add the second chipotle. I usually make this fiery and concentrated, but keep in mind that you can always dilute it a bit with the optional sliver of onion.
    • I used homemade pot beans for this recipe, but you've got plenty of leeway on the refried beans. I simply added 2 cups of beans to a skillet along with some of their broth and mashed 'em up over medium heat until they were a thicker consistency. If you are starting with canned, whole beans and want to give them some flavor, I typically use this refried bean recipe.
    • Chop the flesh of an avocado into bits. I tossed the avocado bits with an on-the-fly dressing: a glug of olive oil, the juice of 1 lime, and a pinch of salt. But you can consider the dressing optional.
    • Be sure to warm up the tostada shells if using store-bought shells. I crisped up some thin corn tortillas for some homemade tostada shells. To do that, rub a thin layer of oil on each side of the corn tortillas using your fingers or a pastry brush. Give them 4-5 minutes per side in the oven at 400F, or until they are crispy and just starting to turn a darker brown. See Homemade Tostada Shells for some pics on this process.
    • Prepare the remaining ingredients. For me that meant crumbling the Queso Fresco and chopping up some fresh cilantro. Feel free to use whatever cheese you have available.
    • Once the tostadas and beans are warm it's time to build your masterpiece! For me that meant loading each tostada with: a healthy layer of refried beans, avocado bits, Tomatillo Chipotle Salsa, Queso Fresco, freshly chopped cilantro, and a final squeeze of lime.
    • Serve immediately and enjoy!

    Notes

    If you don't have fresh tomatillos available, the Tomato Chipotle Salsa would be an equally good option for your tostadas.ย 
    New to chipotles?ย  Here's more info on working with chipotles in adobo.ย 
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Craving more tostadas?  Try out these Easy Ground Beef Tostadas.

    Holding Ground Beef Tostada

    Still hungry?!

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    « Improvised Pot Beans -- Frijoles de Olla
    Easy Ground Beef Tostadas »

    Reader Interactions

    Comments

    1. Vinnie

      June 12, 2022 at 7:12 am

      We are abscesses with tostadas ! So easy to bake up a bunch of shells then bag them for later use . Bean tostada, Picadillo tostada and canned tuna Picadillo tostadas . Yum ๐Ÿ˜‹

      Reply
      • Patrick

        June 14, 2022 at 3:48 pm

        Ha I am obsessed with them lately too, munching on ground beef tostadas this week ๐Ÿ™‚

        Reply
    2. Jeannine

      June 11, 2022 at 9:55 am

      5 stars
      Love, love, love this recipe, Patrick! Simple & delicious. We eat these for breakfast with a fried egg on top. Yummy.
      Jeannine

      Reply
      • Patrick

        June 14, 2022 at 3:46 pm

        Oooh nice, sounds delicious Jeannine ๐Ÿ™‚

        Reply

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