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Lunchbreak: Vegetarian Refried Bean Tostadas

Sherry Brubaker


Vegetarian Refried Bean Tostadas

Vegetarian tostadas with refried beans is an quick 10 moment food that is healthy, delectable, and filling.

   Prep Time 10 minutes

 Servings 6

 Calories 198 kcal


  • 6 corn tostadas
  • 1 20 oz can of refried beans
  • 1 can of corn
  • 1 cup cherry or grape tomatoes diced
  • 2 avocados sliced
  • 1/2 red onion
  • cilantro
  • cojita cheese
  • black olives
  • 1 jalapeño sliced
  • 1 lime sliced
  • bitter cream (optional)


  1. Get ready the tostadas. Preheat the oven to 300 degrees. Lay the tostadas on a baking sheet in a solitary layer and location in the oven for 5 minutes to heat them up. See recipe notes if you need to make tostadas from scratch.
  2. Warm up the refried beans. Empty the can of refried beans in a glass microwavable bowl and microwave for 1 moment and 30 seconds. If the refried beans are tasteless, insert a squeeze of lime, and a pinch of cumin, chili, and salt.
  3. Get ready the fixings. Chop the cilantro, tomatoes, jalapeño, and olives. Crumble the cheese. Place the tostada on a plate, slather on some refried beans, and top with all the prepapred fixings. Mangia!

Recipe Notes

To make corn tostadas:

  1. Corn tortillas
  2. Oil

Preheat the oven to 400 levels. Use a pastry brush to brush the oil on to the entrance and again of the corn tortillas.

Put the corn tortillas in a single layer on the baking sheet. Bake the corn tortillas for 5 minutes, then flip them and bake for 5-10 much more minutes, till they are crispy like chips.

Take away them from the oven and complete creating your tostadas!