Tostada De Frijoles Y Queso (Bean and Cheese Tostada)

Discover a quick and easy meal with this recipe for bean and cheese tostadas. Crispy tortillas are covered with creamy refried beans and a variety of toppings.

calendar_month
April 17, 2025
schedule
1 minute
Overhead of a contemporary white rectangular platter with five tostadas with beans, radishes, coijta cheese, avacado, salsa, black beans and refried beans with limes on a white surface.

INGREDIENTS:

  • 6 corn tortillas
  • 1⁄2 cup of olive oil, divided
  • 1⁄2 cup of onion, diced
  • 15 oz can of unsalted pinto beans, drained
  • 1⁄4 teaspoon of ground cumin
  • 6–8 lettuce leaves
  • 1 tomato, chopped
  • 1⁄2 cup of queso fresco
  • 1⁄4 cup of cilantro, chopped
  • 2 jalapeños, chopped (optional)

 

Directions

1. Preheat the oven to 400° F. Bake the corn tortillas for 5 minutes or until toasted.

2. Heat one tablespoon of olive oil in a saucepan over medium heat. Add the onion and sauté until translucent. Add the pinto beans and cumin. Cook for 5 minutes.

3. Transfer the bean mixture to a blender and blend with the remaining olive oil to create the “refrito.”

4. Lay tortillas flat and spread the refrito on top of them. Top with lettuce, tomato, queso fresco, cilantro, and jalapeños (if desired). Serve and enjoy!