Mexican Bean Tostadas

By Adriana Guillen
February 10, 2015
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Author Notes: This is an authentically Mexican, bean tostada, that carefully allows each ingredient to play a role to bring out amazing flavor. Adriana Guillen

Makes: 4 tostadas

Ingredients for refried beans

  • 1 cup Mayocoba beans (or white bean of choice)
  • 1/2 Jalapeño, cut longways
  • 1/8th White Onion, roughly sliced
  • 1 teaspoon Cumin, freshly ground
  • 1 teaspoon Black Pepper, freshly ground
  • 3 tablespoons Corn Oil
  • Sea Salt to taste
  1. - Heat the corn oil in a pan under medium heat.
  2. - Add the jalapeño and the onion into the oil and fry for about 2 minutes.
  3. - Remove oil from heat and allow to cool down for about 1 minute.
  4. - Introduce the beans into the oil, with about 1/3 cup of cooking liquid. Cook under low heat for about 10 minutes.
  5. - Add the cumin, black pepper, and salt to taste.
  6. - Mash the beans to a desired consistency. I like to keep them a little chunky


  • 1 cup Mayocoba Beans, that we just made
  • 1 Avocado
  • 4 tablespoons Queso Fresco, crumbled
  • 1/2 cup Red Onions, thinly sliced
  • 1 Vine Ripe Tomato, sliced
  • 1 Lime
  • 3 tablespoons Lime Mayo
  • 4 Tostada Shells (thin ones work best)
  1. - While your beans are cooking combine the sliced onions and tomatoes in a small bowl. Add the juice of the lime and a sprinkle of sea salt. Put aside.
  2. - Take a tostada shell and add a thin layer of lime mayo.
  3. - Add a spoonful of refried beans and spread all over the tostada.
  4. - Now add slices of avocado and sprinkle a bit of sea salt on each slice.
  5. - Layer slices of tomato and onions.
  6. - Lastly, sprinkle the crumbled Queso Fresco.

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