Looking for a weeknight dinner hero that the whole family will devour? These Cheesy Bean Tostadas are your answer! They come together in a flash, especially when you lean on pantry staples like canned beans, store-bought tortillas, and your favorite salsa. It’s a wonderfully customizable meal that’s just as fun for kids to assemble as it is to eat. Get ready to make this a new family favorite!
Ingredients
• 5 tablespoons oil, divided
• 2 cloves garlic, minced
• 2 medium onions, finely diced
• Two 15-ounce cans / 4 cups cooked kidney or black beans, drained and rinsed
• 1 cup water
• Eight 6-inch whole wheat tortillas
• 3 cups / 9 ounces grated Monterey Jack cheese
• ½ cup sour cream
• Salsa, for serving
Instructions
1. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the minced garlic and diced onions, and sauté for about 10 minutes until the onions are soft and translucent.
2. Stir in the drained beans and water. Bring to a simmer and cook for 5 minutes. Using the back of a spoon, gently mash about half of the beans directly in the pan to create a creamy texture. Stir to combine and keep the mixture warm over low heat.
3. Position an oven rack near the top and preheat the broiler. Brush both sides of each tortilla with the remaining 3 tablespoons of oil. Arrange them in a single layer on a baking sheet (you may need to work in batches).
4. Broil the tortillas for 1-2 minutes per side, or until lightly golden and crisp. Watch them closely as they can burn quickly!
5. Spread an equal amount of the warm bean mixture onto each crisped tortilla. Sprinkle generously with the grated Monterey Jack cheese.
6. Return the baking sheet to the broiler and broil for another 2-3 minutes, or until the cheese is completely melted and bubbly.
7. Remove from the oven and top each tostada with a dollop of sour cream. Serve immediately with your favorite salsa and toppings.
Nutritional Information
• Servings: 4 (2 tostadas per serving)
• Calories: 485 kcal
• Protein: 22g
• Carbohydrates: 45g
• Fat: 25g
• Note: is an estimate and may vary based on the specific used.
Pro Tips
• For extra crispy tortillas, bake them at 400°F (200°C) for 5-7 minutes, flipping halfway, instead of broiling.
• Make it vegan by swapping the Monterey Jack for your favorite dairy-free shredded cheese and using a plant-based sour cream or a cashew crema.
• Boost the veggies by sautéing diced bell peppers, corn, or zucchini along with the onions.
• Don’t be shy with toppings! Sliced avocado, shredded lettuce, fresh cilantro, pickled jalapeños, or crumbled fried tofu add fantastic flavor and texture.
• Meal prep the bean mixture ahead of time. It will keep in the refrigerator for up to 4 days. Simply reheat before assembling the tostadas for an even faster meal.
FAQ
Q: Are these vegetarian tostadas a good source of protein
A: Yes, these tostadas are an excellent source of plant-based protein. Each serving packs approximately 22g of protein, primarily from the hearty kidney or black beans and the generous amount of Monterey Jack cheese.
Q: Can I make these bean tostadas vegan
A: Absolutely! To make this recipe vegan, simply substitute the Monterey Jack cheese with your favorite dairy-free shredded cheese and use a plant-based sour cream. A dollop of cashew crema or guacamole also works wonderfully as a creamy topping.
Q: How can I meal prep these tostadas for a faster dinner
A: For an even quicker meal, you can prepare the bean mixture in advance. It stores well in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, simply reheat the beans on the stovetop or in the microwave before spreading them on your crisped tortillas.
Q: What other beans can I use for this recipe
A: This recipe is very versatile. While it calls for kidney or black beans, you can easily substitute them with pinto beans. Using canned refried beans is also a great shortcut if you’re short on time.
