Bean Tostadas

Spending an extra few minutes to fry your own tostadas shells pays great rewards. The warm crispy shells taste delicious and smell just as good.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 4


  • 1 cup pinto beans, soaked overnight in water to cover and drained
  • 2 cloves garlic, peeled and minced
  • 1⁄2 small onion, peeled and finely chopped
  • 2 Tbsp. olive oil
  • 1 tsp. taco seasoning
  • 1⁄2 tsp. salt
  • 8 corn tortillas (6 inches)
  • 1⁄2 cup corn oil
  • 1 cup salsa
  • 1 medium avocado, peeled, pitted, and sliced
  • 4 cups sliced romaine lettuce
  • 1 1⁄2 cups shredded Colby Jack cheese
  • 1⁄2 cup sour cream
  • 3 medium tomatoes, cored and chopped


  • Place beans in a saucepan over medium-high heat and add garlic, onion and olive oil. Bring to a boil, reduce heat to medium-low, cover, and simmer 45 minutes. Season with taco seasoning and cook for another five minutes.
  • Pour oil into a medium skillet and heat on medium-high heat until hot, but not smoking. Drop tortillas in one at a time and cook until golden brown on each side; about 1 minute per side. Remove to a pan lined with paper towels for draining.
  • Build your tostadas on the tortillas starting with beans, salsa, cheese, avocado, lettuce, sour cream and chopped tomatoes. Serve immediately.