Tostada is a Spanish word that means “toasted”, in Filipino language it is called “tostado” a word to describe various dishes where the main ingredient is toasted. Commonly it is also a dish the is made with a toasted or deep-fried corn tortilla that is flat or bowl in share where it can be eaten alone or filled with other dishes like menudo, pozole and chilli.

Traditionally it was created to use stale tortillas that are not fresh enough to be used on tacos, frying them into a golden state gives back its life specially when topped with different ingredients making it a dish on its own. Sizes and shapes differ but they have the same purpose, a vessel to carry food. As this dish develops it became a standalone dish topped with its own ingredients, similar to tacos it is usually served with beans, cheese, lettuce, onions, tomatoes, jalapeno, sour cream and sometimes minced meat. Beans are seasoned and mashed to a paste consistency which its primary purpose is to hold the ingredients at the same time give a different texture and additional flavour.

Today we are not making it with stale tortilla but a fresh one, we never have stale ingredient at home, we love to eat. With no meat on the ingredient, this dish is surprisingly good, great flavours and texture. You can serve it as a main with other dish like a nice bowl of chilli, pozole rojo or quesadilla then all you need is an ice-cold Sol or Corona.

Prep time:
Cook time:
Total time:
Serves: 12 pcs
  • Tortilla
  • 12 pcs corn tortillas
  • oil, for frying
  • salt
  • Refried Beans
  • 2 400 g can red kidney or pinto beans, drained
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • juiced from 1/2 lime
  • 4 tablespoons bacon drippings or butter
  • 1/2 cup water or chicken stock
  • Toppings
  • 1/2 head iceberg lettuce, thinly sliced
  • 2 medium tomatoes, chopped
  • 2 avocados, chopped
  • 200 g Cheddar cheese
  • 1/2 cup pickled jalapeños, sliced
  • A handful of coriander, chopped
  1. Heat a good amount of oil in a flat pan, once it’s hot enough pan fry corn tortillas until golden brown and crispy.
  2. Remove from pan, drain excess oil then season with salt. Set it aside.
  3. In a pan add the bacon drippings, sauté garlic in low heat.
  4. Add the kidney or pinto beans, cumin and chilli powder. Mash the beans as you cook, if you want to make it thinner then add a bit water or chicken stock. Once it’s all heated up and mashed add lime juice, mix it well then set it aside.
  5. Prepare tortillas, on each tortilla place a large spoonful of the refried beans then top it with lettuce, tomatoes, avocadoes, cheese, jalapenos and coriander. Do not load with toppings to its easy to handle, serve.