Tostadas
Flat, crisply fried corn tortillas layered with refried beans, shredded meat or seafood, lettuce, cream, and salsa — eaten like an open sandwich.
Cuisines
Mexican
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 15 min
Cook: 10 min
Total: 25 min
2-3 servings
Ingredients
| 6 | corn tostada shells |
| 1 cup | refried beans |
| 1 cup | shredded cooked chicken |
| 1 cup | shredded lettuce |
| 1 cup | diced tomatoes |
| 1 cup | grated cheese (such as queso fresco or cheddar) |
| 1/2 cup | sour cream |
| 1/4 cup | sliced pickled jalapeños |
| 1/4 cup | chopped cilantro |
| — | salt to taste |
| — | lime wedges, for serving |
Instructions
- 1 Preheat the oven to 350°F (175°C).
- 2 Place the corn tostada shells on a baking sheet and bake for about 5 minutes until they are warm and slightly crispy.
- 3 In a small saucepan, heat the refried beans over medium heat until warm, stirring occasionally.
- 4 Spread a layer of refried beans on each tostada shell.
- 5 Top the beans with shredded chicken, distributing evenly among the tostadas.
- 6 Add a layer of shredded lettuce over the chicken.
- 7 Sprinkle diced tomatoes and grated cheese over the lettuce.
- 8 Add a dollop of sour cream on top of each tostada.
- 9 Garnish with sliced pickled jalapeños and chopped cilantro.
- 10 Season with salt to taste.
- 11 Serve immediately with lime wedges on the side.
Tips
For a vegetarian option, omit the chicken and add more beans or grilled vegetables.