Classic Mexican Tostadas

As a kid these tostadas were my favorite lunch my mom would make. I love servings these like a taco bar so each person can customize them to their own likings. Great option for those picky eaters and perfect for cinco de mayo! I hope you enjoy them, Chef Domenick

PREP TIME: 20 mins
COOK TIME: 15 mins


For the Tostadas:
Vegetable oil, Canola oil or any high temp frying oil
12 corn tortillas

Refried Beans:
1 tbs oil
½ onion diced
2 15-ounce cans only one drained
½ tsp cumin
1/8 tsp cayenne pepper (optional)
½ cup shredded Monterrey Jack cheese

Topping Options:
½ onion diced
1/2 head iceberg lettuce, sliced thin
2 medium tomatoes, chopped
1 to 2 avocados sliced
8 ounces grated Monterrey Jack, cheddar, or crumbled queso fresco and/or cotija cheese
pickled jalapeños
pickled red onion
chopped fresh cilantro
hot Sauces

Method of Preparation

1. In a medium pan heat on your Wolf Cooktop or Range heat oil on medium heat and fry corn tortillas about two minutes on each side until crispy like a chip. Place on a paper towel lined tray to absorb any excess oil. Repeat with the rest of the tortillas.
2. In a separate medium sized pan begin preparing refried beans. Heat 1 tbs of oil on medium high heat. Sautee onion until translucent. Add canned beans and sauté until bubbly and heated through.
3. Add the rest of the ingredients and using a potato masher mash beans until desired consistency.
4. Place everything on table and assemble to your liking and enjoy!

Chef Tip: Foods ready but the family is not? Place in your Wolf Ovens or Warmer to stay warm until you are ready to serve. Just make sure to cover the beans so they don’t dry out.

Our recipe box to your inbox

Want to receive our recipes by email?

Sign up here:

Strawberry Rhubarb Pie

Every Appliance Comes with a Chef

Allow a Clarke Chef to answer your questions about recipes, appliance use and care.