Best 2 Refried Bean Tostadas Recipes

In the realm of delightful Mexican cuisine, refried bean tostadas stand as a testament to the harmonious blend of flavors and textures. This culinary creation, with its crispy tostada shell cradling a layer of creamy refried beans, a medley of zesty toppings, and a drizzle of tangy salsa, offers a symphony of flavors that will tantalize your taste buds. Whether you seek a quick and easy meal or a vibrant addition to your next fiesta, embarking on a culinary journey to find the best recipe for refried bean tostadas promises an explosion of flavors and a truly satisfying experience.

Check out the recipes below so you can choose the best recipe for yourself!

REFRIED BEAN TOSTADAS

Refried Bean Tostadas image

For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 tostadas.

Number Of Ingredients 12

Ingredients

6 flour tortillas (8 inches)
1/2 pound sliced fresh mushrooms
1 cup diced zucchini
2 tablespoons canola oil
1 jar (16 ounces) chunky salsa
1 can (7 ounces) white or shoepeg corn, drained
1 can (16 ounces) vegetarian refried beans, warmed
1-1/2 cups shredded lettuce
1-1/2 cups shredded cheddar cheese
2 medium ripe avocados, peeled and sliced
1-1/2 cups chopped tomatoes
6 tablespoons sour cream

Steps:

In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside. , In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through. , Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.

Nutrition Facts : Calories 588 calories, Fat 31g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 1250mg sodium, Carbohydrate 60g carbohydrate (9g sugars, Fiber 12g fiber), Protein 19g protein.

SMOKY REFRIED BEAN TOSTADAS

Smoky Refried Bean Tostadas image

This recipe is from Fine Cooking. I made them with store bought tosadas. You can really make this to suit your taste, I sometimes will add chicken or you could add beef. The refried beans are very good, great for a snack, lunch or light dinner.

Provided by CC G

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup oil, more if needed (vegetable or canola)
corn tortilla
kosher salt
1 medium onion, finely diced
1 teaspoon ground cumin
2 (15 ounce) cans pinto beans, rinsed and drained
2 tablespoons TABASCO® brand Chipotle Pepper Sauce (smoked)
1 cup feta, crumbled (about 6 oz.)
3/4 cup tomatoes, finely diced
1/2 cup red radish, thinly sliced
1/2 cup cilantro leaf, loosely packed

Steps:

Heat the oven to 200°F (or heat a warming drawer if you have one). Line a baking sheet with paper towels. Heat 5 Tbs. of the oil in a small (8-inch) nonstick omelet pan over medium-high heat until the oil bubbles right away when the edge of a tortilla is dipped into it. Using tongs and working with one tortilla at a time, fry the tortillas until golden brown on both sides, about 30 seconds per side. As each one finishes frying, briefly dangle the tortilla above the pan to allow some of the excess oil to drip back into the pan, and then transfer the tortilla to the paper-towel-lined baking sheet. Sprinkle each tortilla with a little salt while it's still hot. As you fry, adjust the heat to keep the oil from getting too hot or cool, and if the pan goes dry, add more oil, 1 Tbs. at a time. When all the tortillas are fried, keep them warm in the oven.
Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until softened and lightly browned around the edges, about 3 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the beans, 1 teaspoons salt, and 1 cup water. Working quickly, mash the beans with the back of a fork until most but not all of them are broken apart, and simmer until the beans look creamy and spreadable and much of the water has been absorbed, about 3 minutes. Stir in the chipotle Tabasco sauce and season to taste with more salt if needed.
To serve, spread each tortilla with about 1/3 cup of the beans, and top with the feta, tomato, radishes, and cilantro leaves.

Tips:

Use flavorful beans: Pinto beans are a classic choice for refried beans, but you can also use black beans, kidney beans, or a mix of beans. Choose beans that are plump and free of blemishes.
Season the beans well: Refried beans should be flavorful, so don't be afraid to add plenty of spices. Cumin, chili powder, garlic powder, and onion powder are all good choices.
Cook the beans until they're tender: The beans should be soft and creamy, but not mushy. If you're using dried beans, be sure to soak them overnight before cooking.
Mash the beans until they're smooth: You can use a potato masher, food processor, or blender to mash the beans. If you want a smooth, creamy texture, use a food processor or blender.
Add your favorite toppings: Refried bean tostadas are a great way to use up leftover beans. Top them with your favorite toppings, such as cheese, sour cream, lettuce, tomatoes, and salsa.

Conclusion:

Refried bean tostadas are a delicious and easy-to-make meal that is perfect for any occasion. They're a great way to use up leftover beans, and they're also a good source of protein and fiber. With so many different ways to make them, you're sure to find a recipe that you love. So next time you're looking for a quick and easy meal, give refried bean tostadas a try!