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Tostada 1


  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 12 pcs 1x
  • Category: Snack
  • Cuisine: Mexican


Tostada is a Mexican dish 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.




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


  • 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.