Easy Baked Tostadas

Name: Baked Tostadas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 small corn tortillas; 1 tablespoon extra virgin olive oil; 2 cups refried beans; 2 teaspoons Homemade Taco Seasoning (or store-bought taco seasoning); 8 ounces colby jack cheese (shredded ); lettuce, tomatoes, corn, onions, sour cream, avocado, etc (for serving)

Kid Friendly Lunch Vegetarian

By Kristen Chidsey

5 from 10 votes

Updated Jan 28, 2022

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These Baked Tostadas are just as crispy and delicious as fried tostadas! Made with crisp baked corn tortillas, refried beans, and shredded cheese, this recipe for tostadas is not only better for you, but they are also incredibly easy to make.

Child's hand holding a baked tostada topped with tomatoes and corn.

What is a Tostada?

A tostada is a crispy tortilla, topped with refried beans, shredded cheese, and all the toppings of nachos. They remind me of a cross between a taco pizza and nachos. Cheesy, crispy, and delicious!

While typically made with deep or pan-fried corn tortillas, my recipe for tostadas is baked. Baked Tostadas get just as crispy as the fried version, yet much lower in fat. Plus this easy tostada recipe comes together in about 20 minutes. Talk about winning!

Notes on Ingredients

Ingredients for Tostadas on white board.

Tortillas: While you can use flour tortillas to make tostadas, corn tortillas are traditional and will give the tostada a rich corn flavor, while getting super crispy. Use white or yellow corn tortillas.
Refried Beans: Use your favorite store-bought or homemade refried beans recipe.
Taco Seasoning: To flavor the refried beans, I use my homemade taco seasoning, which is made with cumin, chili powder, onion powder, garlic powder, and paprika.
Cheese: Use shredded cheddar, Monterey Jack, or a Mexican blend.
Toppings: The toppings are where you can pack in a lot of flavor and nutrients. I love to add corn, diced tomatoes, and diced peppers for some texture and vegetables. Tostadas are also great topped with sour cream, olives, diced avocado, or pickled jalapeno slices.
Optional: I love to mix my refried beans with ½ cup of pumpkin puree or carrot puree to bump up the nutrients, but that is totally optional. You can also add taco meat or shredded chicken to your tostada as well, for a more hearty meal.

How to Make Baked Tostadas

Brush each tortilla with oil on each side and place them onto a large sheet pan, being careful to not overlap the tortillas.
Bake until the tortilla is crispy. It is important to crisp up the tortilla BEFORE adding the refried beans, or the tostada can become soggy.
While the tortillas are baking, mix together the refried beans, carrot puree (if using), and taco seasoning together.
Once the tortillas are baked, remove them from the oven and carefully, so as not to burn yourself, spread the bean mixture evenly over the baked tortillas.
If desired, add meat at this time. And then top the surface of the tostada evenly with cheese.
Return to the oven until the cheese is just melted.
To serve, top the tostada as you would tacos or nachos. I love to add charred corn, diced tomatoes, diced avocado, and at times sour cream.

Storage

It is best to serve these tostadas right away. However, if you happen to have leftovers, place them in a sealed container between layers of parchment paper. Reheat the tostadas on a baking sheet at 400 degrees for 5-7 minutes. Top and serve.

More Easy Tex-Mex Recipes

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5 from 10 votes

Baked Tostadas

By: Kristen Chidsey

Servings: (2 each)

Prep: 10

Cook: 10

Total: 20

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Southwestern Veggie Tostadas on silver plate topped with tomatoes and and corn

In less than 20 minutes, you can have these flavorful, easy Baked Tostadas that your entire family will enjoy.

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Ingredients

▢ 8 small corn tortillas
▢ 1 tablespoon extra virgin olive oil
▢ 2 cups refried beans
▢ 2 teaspoons Homemade Taco Seasoning, or store-bought taco seasoning
▢ 8 ounces colby jack cheese, shredded
▢ lettuce, tomatoes, corn, onions, sour cream, avocado, etc, for serving

Instructions

Preheat oven to 400℉/200℃.
Using 1 tablespoon extra virgin olive oil, brush each of the 8 small corn tortillas with oil on each side and place them on a large sheet pan, being careful not to overlap. Bake for 8-10 minutes, or until just crisp.
In the meantime, mix together 2 cups refried beans and 2 teaspoons Homemade Taco Seasoning together until well combined in a small mixing bowl.
Carefully remove the corn tortillas from the oven and spread each tortilla with the bean mixture. Top with 8 ounces colby jack cheese, using about 2 tablespoons of shredded cheese per tostada. Return to the oven and bake until the cheese is just melted, about 5 minutes.
Remove from the oven, top tostadas as desired, and serve immediately.

Notes

Taco Seasoning: In place of the homemade taco seasoning, use ¼ teaspoon each cumin, paprika, garlic powder, chili powder, onion powder, and a dash of salt.

Add veggies: If desired, add up to ½ cup of carrot, sweet potato, or pumpkin puree to the refried beans. This adds a nice dose of veggies without overwhelming the flavor of the beans.

Storage: It is best to serve these tostadas right away. If you happen to have leftovers, place them in a sealed container between layers of parchment paper. Reheat the tostadas on a baking sheet at 400 degrees for 5-7 minutes. Top and serve.

Nutrition

Calories: 282kcalCarbohydrates: 32gProtein: 18gFat: 9gSaturated Fat: 3gCholesterol: 11mgSodium: 689mgPotassium: 549mgFiber: 6gSugar: 5gVitamin A: 5100IUVitamin C: 55.1mgCalcium: 295mgIron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 10 votes (1 rating without comment)