A Salad with Crunch and Substance: Bean and Vegetable Tostadas

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 tostadas
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Vegetable oil, for frying

4 (6-inch) corn tortillas

2 pinches coarse salt

1 (14-ounce) can spicy vegetarian refried beans (vegetarian beans contain no lard)

1 cup shredded smoked Cheddar, Monterey Jack, or pepper Jack

1 heart Romaine lettuce or 1/2 head of iceberg lettuce, shredded

2 small plum tomatoes, diced

1 small white skinned onion, finely chopped

2 tablespoons (a palm full) chopped cilantro or parsley


  1. Heat 1/8 to 1/4-inch oil over medium high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on brown paper sack. Season with a little coarse salt while hot.
  2. Heat beans in microwave or small pan over moderate heat. Spread hot beans on tortillas and top with a handful of shredded smoked Cheddar or Jack cheese. Top cheese with shredded lettuce, diced tomato bits, and chopped onion. Garnish tostadas with chopped fresh cilantro or parsley and serve.