Vegetarian Mexican Tostadas With Refried Beans & Guacamole
These delicious Vegetarian Mexican Tostadas with Refried Beans and Guacamole are the simple, Lent-friendly weeknight meal you’ve been looking for. Get this hearty and easy-to-customize meal on the table in 20 minutes or less. Even the kiddos will love it!
These yummy bean and guacamole tostadas have been my saving grace more times than I can count. This meal is perfect for those of us who can’t stand to throw food away, just like my Mom and Grandma.
What is a Tostada?
The word tostada can literally be translated to “toasted.” Mexican tostadas are made from a base of crispy (often fried) corn tortillas that are then loaded up with whatever your heart desires. Tostadas can be topped with any variety of meats, beans, cheeses, or veggies. In essence, they’re like open-faced crispy tacos.
Because there are no hard and fast rules about what can go on tostadas, they’re the perfect canvas for using up whatever items are knocking around in your fridge. The sky is the limit! Once you make a handful of the base shells, I have a feeling you will enjoy thinking up new ways to top your last creation.
Why I Love This Recipe
When life gets hectic, food can often fall by the wayside. Having a few recipe ideas in your back pocket for when such times arise is a surefire way to ensure that your family still gets all the nutrition you want to give them, but without any of the hassle. These guacamole and refried bean tostadas are one of my go-to recipes when I just don’t know what else to do.
I don’t know about your pantry, but in the our home, there’s always an ample stock of corn tortillas, beans (frozen or canned), cheese, and a few simple veggies. It might not sound like much, but that’s really all you need for a perfectly delightful meal when Mexican tostadas are on the menu!
This totally customizable dish can also be made using whatever it is that you have in your pantry or fridge. Feel free to experiment with different toppings, using anything from leftover brisket to birria, black beans or eggs, any number of different veggies, salsas, or dips (maybe some cowboy caviar?!?), or anything else that you can think of.
It honestly doesn’t get any simpler than this vegetarian Mexican tostada recipe, which is why it has been and will continue to be one of our favorite busy weeknight meals.
Ingredients & Substitutions
These simple, inexpensive vegetarian tostadas require just a handful of easy-to-find ingredients. Here’s what you’ll need:
- Refried Beans – Making refried beans from scratch is really quite easy, but feel free to swap in your favorite canned version if that is easier.
- Guacamole – Mashed avocados, lime, salt, jalapeños, and tomatoes, are all you need to make your own. You can also feel free to swap in a simple avocado mash if you’re running low on supplies.
- Queso fresco – This salty, crumbly white cheese is always kicking around in our cheese drawer so it is a natural choice for us. Other options include feta, cotija, cheddar, Monterey Jack, pepper jack, or really any other cheese that you have on hand.
- Tostada Shells – You can buy these prepackaged at the store, or feel free to make your own using Corn Tortillas + Vegetable Oil for frying.
How to Make Mexican Tostadas
Once you see how easy it is to make your own homemade vegetarian tostadas, I have a feeling you’ll start doing it all the time. I know I do! Here’s how it’s done:
Refried Bean Directions:
Heat the olive oil in a medium skillet over medium-high heat. Add the beans and the liquid. Cook over medium heat, mashing the beans with a potato masher, stir until they form a thick paste, about 10 minutes. Season to taste with salt and pepper.
Tortilla Frying Directions:
In heavy skillet heat one-quarter inch oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.
Top one tostada with guacamole and one with refried beans. Garnish each with cheese and drizzle with your favorite homemade salsa to taste.
I have a hard time thinking of a more comforting combination than homemade guacamole, vegetarian refried beans, and crispy tortilla shells, but that is just one of literally thousands of iterations of Mexican tostadas that you could make. Here are a few more ideas to get your wheels turning:
- Try making fish tostadas with ceviche or poke.
- Use black beans instead of pintos to make your refried beans.
- Add your favorite meat to the mix if you aren’t observing Lent – chicken tinga, carnitas, or carne asada all come to mind.
- Top with any of your favorite nacho toppings like crema or sour cream, hot sauce or salsa macha, pickled red onions, escabeche, fresh cilantro, or anything else that makes you smile.
Did you come up with an amazing Mexican tostada recipe that the world should know about? Let me know in the comments below or tag me in your social media posts so I can cheer you on!
Frequently Asked Questions
Absolutely! Simply omit the cheese or dairy, and make sure that your refried beans are either homemade or are made without lard or other animal products.
I forgot to mention one of my favorite things about Mexican tostadas – you get to eat them with your hands! Simply pick up the tostada shell and use your second hand to help keep it balanced, then munch away. You don’t even have to bother with cleaning silverware!
Yep! If you are making your own tostada shells using corn tortillas and oil, be sure to drain them thoroughly on a paper towel and let them cool to room temperature. Then, you should be able to toss them in a large zip-top bag and keep them for 3-4 days.
More Fast & Easy Recipes For Lent
If you tried my yummy recipe for Vegetarian Mexican Tostadas with Homemade Refried Beans and Guacamole, please be sure to rate and review it below!
Vegetarian Mexican Tostadas with Refried Beans and Guacamole
Refried Bean Ingredients:
- 2 tablespoons olive oil or vegetable shortening
- 1 ½ cups cooked Frijoles de la Olla, plus ½ cup liquid
- Salt and pepper to taste
Refried Bean Directions:
- Heat the olive oil in a medium skillet over medium-high heat. Add the beans and the liquid. Cook over medium heat, mashing the beans with a potato masher, stir until they form a thick paste, about 10 minutes. Season to taste with salt and pepper.
Tortilla Frying Directions:
- In heavy skillet heat one-quarter inch oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.
- Top one tostada with guacamole and one with refried beans. Garnish each with lettuce (optional), tomato and, cheese. Drizzle with your favorite homemade salsa to taste.
- Now that you have tried this classic combo, you can come up with all sorts of different ways to top them off.
- Store homemade tostadas in a large zip-top bag and keep them for 3-4 days.