Tostadas with Refried Beans

I know I didn’t invent tostadas. They have a fascinating history, originating in Mexico as a clever way to use up leftover corn tortillas that were no longer foldable. But, the toppings on these vegan Tostadas with Refried Beans are what make them truly exceptional. You start with a crispy tortilla base then top it with a generous layer of flavorful refried beans, crunchy lettuce, and a mouthwatering pico de gallo. To tie it all up at the end, you drizzle (pour is more of what I do) a low-calorie cilantro dressing that is out of this world.

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The Corn Tortillas

Living in Tokyo, I don’t always have access to all the international foods I crave. However, luck was on my side when I stumbled upon some corn tortillas in the frozen section of a small supermarket that carries a few international products. While they may not be the thin corn tortillas I’m used to, I’m counting my blessings and embracing the regular-sized ones for this recipe. But in all honesty, I would much rather eat 4 thin corn tortillas and spread the same amount of toppings on all of them.

To make these tostadas, start by toasting the corn tortillas in the oven. Preheat the oven to 400 F. Lightly spray both sides of the corn tortillas with olive oil and bake for 5 minutes on one side, flip them over and bake for another 5-10 minutes. Check to see if they are getting crispy. You have the option of deep frying the corn tortillas, but if you’re trying to keep it light, I recommend baking them.

The Toppings for the Tostadas with Refried Beans

Let’s talk about the toppings. I have a love (we can call it an obsession) for foods that have toppings. Who doesn’t love an explosion of flavors in every single bite or spoonful? It’s like a little flavor fiesta on your plate, and I’m here for it! These tostadas are vegan-friendly, and we’re going to make them incredibly delicious. Start by spreading a layer of fat-free refried beans on each toasted tortilla. The creamy beans will be the base for the other ingredients and even helps hold them together.

Next, pile on some fresh chopped lettuce for a refreshing crunch. Top it off with a generous spoonful of homemade pico de gallo. And to elevate the taste even further, drizzle on a zesty cilantro dressing.

The Low-Calorie Cilantro Dressing might be the star of the show. It has a blog post dedicated to it because, well, it deserves it. The serving size is 2 heaping tablespoons and only 35 calories. It tastes so incredible that I recommend making 2 batches because you’ll want to, guilt-free, pour it over every salad and bowl you make this week.

Ingredients

To make these Tostadas with Refried Beans recipe super simple, we will use store bought corn tortillas and canned refried beans. This recipe will make 4 servings, however, at least in my house, our serving sizes vary from person to person. My teenage son, usually eats 3 servings of whatever meal I’m making.

Keep in mind that a can of fat free refried beans usually yields 3.5 servings, therefore you might need to have 2 cans if you want it to be an exact amount. For my recipe, each serving is a little over 1/2 cup of refried beans (5/8 of a cup).

For this recipe, one serving will be 2 regular sized corn tortillas. If you like to eat more volume but still keep your calories at bay, you might want to use thin corn tortillas, just calculate and adjust calories.

I cannot get myself to buy store bought pico de gallo, I really like to make my own and I think they are so simple to make. You simply chop and mix 3 medium sized tomatoes, 1/2 of a red onion, juice of one lemon, 1 clove of crushed garlic and 1-2 teaspoons of salt. So easy!

I must confess, every time I make these tostadas, I find myself dreaming of any leftovers (if I’m lucky enough to have any!). The combination of crispy tortillas, creamy refried beans, and fresh toppings is simply irresistible. So, this is just a thought, but you might want to make extra!

More Mexican Inspired Dishes:

Crispy Tofu and Pineapple Salsa

Crunchy Fajita Tacos

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