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Cheesy Bean Tostadas with Crunchy Vegetables

Crispy store-bought tostada shells loaded with bubbling, creamy refried beans, sprinkled with sharp cheddar cheese and topped with a refreshing mix of lettuce, tomatoes, and tangy sour cream. This robust and straightforward recipe makes a great crowd-pleaser, offering a perfect balance of textures a...
4
20 min
TOTAL TIME
238
CALORIES
$0.63
PER SERVING
Cheesy Bean Tostadas with Crunchy Vegetables
Ingredients
6 INGREDIENTS
12 SERVINGS
Shredded Iceberg Lettuce
2 cups shredded iceberg lettuce
Store Bought Tostada Shells
12 whole store bought tostada shells
Refried Beans
30 oz refried beans
Shredded Cheddar Cheese
8 oz shredded cheddar cheese
grated
Ripe Tomatoes
2 medium ripe tomatoes
diced
Sour Cream
1/2 cup sour cream
Directions
9 STEPS
10 min
PREP TIME
10 min
COOK TIME
20 min
TOTAL TIME
1
Preheat your oven according to the package instructions on your tostada shells.
2
Lay the tostada shells out evenly on a baking sheet, taking care not to overlap them.
3
Place the baking sheet in the oven and warm the shells according to the package instructions.
4
While the shells are in the oven, warm the refried beans in a saucepan over medium heat until they become bubbly.
5
Once the shells are ready, carefully pull the baking sheet out of the oven and spread a good amount of warmed refried beans on each shell.
6
Sprinkle the surface of each refried beans-loaded shell with the grated sharp cheddar cheese.
7
Next, layer the shredded lettuce on the cheese followed by a sprinkle of diced tomatoes.
8
Finally, add a dollop of sour cream on top of each loaded tostada for a tangy finish.
9
Serve immediately to enjoy the crunchy, creamy and cheesy texture of the tostadas.
Health Info
Macros
22g
CARBS
13g
FAT
9g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
How do I make the tostada shell?
What is a Tostada?
What kind of tortilla should I use?
What toppings should I use?
Can I make a vegetarian or vegan tostada?
How can I prevent my tostada from becoming soggy?
How can I store leftover tostadas?
Can I use pre-made tostada shells?