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Refried Bean Tostadas

Refried bean tostadas are an excellent way to use up leftover pinto beans and corn tortillas. They are a cheap meal but not at all lacking in flavorful.

refried bean tostada on a red plate

I whipped up these tostadas the other day after coming home from grocery shopping. I knew I wanted something quick and easy but didn’t know exactly what. So I looked in my fridge and saw some pinto beans I had made the day before and some tortillas. I decided I would make bean tostadas.

First I had to make refried beans from the cooked pinto beans I had made the day before. This is super easy and I’m going to show you how.

I had about 3-4 cups of leftover beans.

pinto beans in a glass bowl

Heat up a little bacon grease in a pot over medium heat. While waiting for the grease to heat up. Measure out 3-4 cups of pinto beans. Leaving behind the bean broth. Set the beans aside. Then measure out 1/2 cup of bean broth. Once the grease is hot go ahead and add the beans and the broth to the pot. Let the beans cook for a few minutes then start mashing them with a potato masher.

mashing pinto beans

Mash them up according to your desired consistency. I like them as they are in the photo below. I like them very mashed but also leaving some unmashed if that makes sense. Never do I put my beans in a blender as I don’t care for that pureed consistency. But these are your beans and it’s totally up to you!

refried beans in a pot

Let the beans simmer for about 10 minutes. While waiting on the beans we can get started on the tostadas.

Heat up a skillet over medium heat. When hot put one tortilla in the skillet and cook for about 3 minutes per side.

tortilla in a skillet

The tortilla should look something like this when done.

a tostada in a skillet

Repeat with the rest of the tortillas. Once the tostadas are done you can start adding the toppings to the tostadas.

The guacamole on the tostadas is totally optional. I found half an avocado in my fridge and decided to use it up. All I did was mash it up and add a couple of tablespoons of diced onion to it along with 2 tablespoons of chopped cilantro and a little salt and lime juice

guacamole on a tostada on a red plate

Then I topped it with the beans. And there you have it. Refried bean tostadas. Super simple but sooo yummy!

refried bean tostada with guacamole on a plate

I really hope you enjoyed today’s recipe. Don’t forget to rate it below.

Thanks for visiting!

5 from 1 vote
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Refried Bean Tostadas

Refried bean tostadas are a simple yet delicious meal that uses up leftover beans.

Course lunch
Cuisine latin american, Mexican
Keyword bean tostadas, refried bean tostadas, tostadas
Prep Time 2 minutes
Cook Time 50 minutes
Servings 8
Calories 214 kcal
Author Carissa

Ingredients

  • 3 1/2 cups pinto beans
  • 1/2 cup bean broth
  • 1 tbsp bacon grease
  • 8 tortillas

Instructions

  1. Heat up the bacon grease in a pot over medium heat.

  2. Once the grease is hot add the beans and the broth.

  3. Cook for a couple of minutes then start mashing them. Mash them up to your desired consistency.

  4. Let the beans simmer for 10 minutes.

  5. Heat up a skillet over medium heat.

  6. When hot add a corn tortilla and cook it for about 3 minutes on each side.

  7. Repeat when the remaining tortillas.

  8. Spread the beans and desired toppings on the tostadas.

  9. Serve the tostadas and enjoy!

Nutrition Facts
Refried Bean Tostadas
Amount Per Serving
Calories 214 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 268mg12%
Potassium 372mg11%
Carbohydrates 35g12%
Fiber 7g29%
Sugar 2g2%
Protein 9g18%
Vitamin A 31IU1%
Vitamin C 1mg1%
Calcium 66mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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