Refried Bean and Guacamole Tostadas

A tostada is a fried, crispy corn tortilla, the perfect base for a swath of guacamole, refried beans, or anything else your little heart desires. Once you make a handful of these you will enjoy thinking up new ways to top your last creation. Our family loved making these during Lent because they were easy and it allowed us kids to come up with all sorts of different ways to top them off. This refried bean and guacamole version is too delicious to pass up.

This dish was our go-to meal especially during Lent and still is. It doesn’t get any simpler than this recipe.

Refried Bean and Guacamole Tostadas

Yield: 4 servings


Refried beans


Lettuce (optional)

Tomato, chopped

Queso fresco or cheese of choice

8 flat tostada shells, packaged or 8 corn tortillas

Vegetable oil for frying

Refried Bean Ingredients

2 tablespoons olive oil or vegetable shortening

1 ½ cups cooked Frijoles de la Olla, plus ½ cup liquid

Salt and pepper to taste


Refried Bean Directions

Heat the olive oil in a medium skillet over medium-high heat. Add the beans and the liquid. Cook over medium heat, mashing the beans with a potato masher, stir until they form a thick paste, about 10 minutes. Season to taste with salt and pepper.

Tortilla Frying Directions

In heavy skillet heat one-quarter inch oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.


Top one tostada with guacamole and one with refried beans. Garnish each with lettuce (optional), tomato and, cheese. Drizzle with your favorite homemade salsa to taste.

Photography by Jeanine Thurston

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  1. Very nice to meet you today Yvette. I’m going to love your blog, Tostadas are such an easy weeknight meal. I’ve started a chapter in my recipe database with different topping combos I’ve tried.

    • So nice to meet you Lea Ann!!! Your blog is beautiful! I love the name of your website (doggies). Super cute! Look forward to diving into your blog and seeing you soon!

  2. Another winner. What does guacamole not go with? I like it with canned sardines on tostadas, and a spoonful of salsa. I use it as an omelet filling, also, with refritos and salsa.


  3. I could eat my way through your site! I adore Mexican food and everything you’ve posted looks amazing!

    Great to meet you on Saturday, Yvette!

    – Jenny

  4. I’m a south Texas girl to the bone so you can only imagine how much I love your recipes. It was so nice meeting you and your mom on Saturday and your bread pudding was to die for.

    • Hello Karen! It was sooo wonderful to meet you too! I am so excited to have met such a great group of talent! I look forward to seeing you at another meet-up and checking out your blog and all your famous recipes!

  5. one of our fav meals, love tostadas, so many options..yummy


  6. Now you are making me hungry!

  7. Hey, excellent job on writing this Refried Bean and Guacamole Tostadas « Muy Bueno Cookbook up, I am going to link this from my personal blog!

  8. These sound and look amazing; perhaps tomorrow night’s dinner! So fresh, rich in color and healthy. Thank you for sharing!

  9. I love tostadas and make them often for my family. Instead of frying the shells is there another way to crisp the tortillas? Thank you for any help you can suggest and just wanted to say that i love your website!

    • Hi Margo,

      So glad to hear you love our website! To make lighter tostadas you can preheat oven to 400 degrees F. and brush the tortillas lightly with oil. Place in single layer on cookie sheet. Bake for 5 minutes, then turn tortillas and bake for 3-6 minutes longer until the tortillas are crisp and light brown.

      Hope that helps!

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