Baked Tostada Recipe
Mexican · Main course · 27 min total
A healthier twist on the classic Mexican tostada, these are baked instead of fried, resulting in a crispy, crunchy base that's perfect for piling high with your favorite toppings.
15
min prep
min prep
12
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 8 corn tortillas (6-inch)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 can (15 oz) refried beans
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1/2 cup salsa
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Brush both sides of each tortilla lightly with olive oil and sprinkle with salt.
- Place tortillas in a single layer on the baking sheet. Bake for 5-6 minutes, then flip and bake for another 5-6 minutes until golden and crispy.
- While tortillas bake, warm the refried beans in a small saucepan over medium heat, stirring occasionally.
- Spread a generous layer of warm refried beans on each baked tortilla.
- Top with shredded lettuce, diced tomatoes, cheese, and cilantro.
- Serve immediately with sour cream and salsa on the side.
Tips
- For extra crunch, bake tortillas a minute or two longer.
- Customize with toppings like sliced avocado, black olives, or pickled jalapeños.
- Store leftover baked tortillas in an airtight container for up to 2 days; recrisp in oven before serving.
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