Go Back
+ servings

Bean Tostadas

Bean Tostada is a baked flat taco that's topped with refried beans, spinach, pico de gallo, cheddar cheese, avocado cream sauce, and taco sauce. It's the perfect quick weeknight meal.
5 from 3 votes
Prep Time30 mins
Cook Time12 mins
Total Time42 mins
Course Main Course
Cuisine Mexican
Diet Vegetarian, Gluten-Free option
Servings: 12 tostadas
Calories: 190kcal
Author: Nisha


for pico de gallo

  • 2 cups tomatoes chopped
  • 3/4 cup red onion chopped
  • 1 jalapeno with seeds
  • 1/2 cup fresh cilantro chopped
  • Juice of 1 lime
  • 1/3 tsp salt

for beans

for avocado sauce

  • 1 avocado
  • 1 tbsp olive oil
  • 6 tbsp water
  • 2 cloves garlic
  • 1/2 cup cilantro
  • 1/2 tsp cumin powder
  • 1/2 tsp salt
  • 1 jalapeno with seeds
  • Juice of 1/2 to 1 lime

other condiments

  • 4 cups spinach chopped
  • 1 1/2 cups cheddar cheese shredded

to assemble each tostada, you'll need

  • 1 baked tostadas makes 12 tostadas total
  • 1/3 cup spinach chopped
  • 2 spoonfuls of pico de gallo
  • 2-3 tbsp cheddar cheese shredded, add more if needed
  • bake in the toaster oven for 3-4 minutes at 400 degrees
  • drizzle of avocado cream sauce
  • drizzle of Taco Bell hot sauce


Make the Refried Beans (8 minutes)

  • Heat up a pan on medium heat, once hot, add oil, followed by red onion.  Saute for 3 minutes.
  • Add refried pinto beans - I like Trader Joe's Organic Refried Pinto Beans Salsa Style.
  • Add taco sauce.
  • Now add taco seasoning and water. Mix well.
  • Cook for a minute. Your beans are ready. Set aside.

Make the Pico de Gallo (6 minutes)

  • Add the tomatoes, red onions, jalapenos to a mixing bowl.
  • Now add fresh cilantro, juice of lime, and salt.
  • Mix well. Set aside.

Make the Vegan Avocado Cream Sauce

  • Add all the ingredients of the avocado cream sauce to a mini food processor and blend.
  • This is what you should have. Taste it and adjust salt and spice as needed.


  • Spread beans all over a baked tostada (you may use fried as well).
  • Top with chopped spinach.
  • Top with pico de gallo.
  • Now top with cheddar cheese.
  • Bake in a toaster oven at 400 degrees for 3-4 minutes or until cheese is melted. Keep a close eye to make sure the tostada doesn't burn.
  • Drizzle avocado cream sauce on top and Taco Bell Hot Sauce (or any other taco sauce you like).



Calories: 190kcal | Carbohydrates: 19g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 603mg | Potassium: 309mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1562IU | Vitamin C: 13mg | Calcium: 146mg | Iron: 1mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!