Fiesta Tostadas are crispy corn tortillas topped with your favorite fiesta-inspired toppings like guacamole, black beans, and cheese. This easy, quick and customizable meal is on the table in just 20 minutes!
Know what kind of dinners I like best? Dinners where everyone makes their own dinner. HA!
Seriously though, no stirring a hot pot, chopping up a bazillion veggies, or waiting for the inevitable, Are these onions? I can’t eat onions. Is this healthy for me? I’m only eating healthy. Or my personal favorite, What IS this? ;)
Yes, quick, customizable, DIY dinners like Fiesta Tostadas are always a hit at my house!
Here’s what ya’ do: bake a bunch of corn tortillas, top them with warm refried beans and cheese, then let everyone run wild with adding the toppings of their choice – aka build their own dinners! Whatever the individual combo, the resulting tostadas are so full of flavor that they’re like a party in your mouth.
People always seem to like dishes they play a part in making a little better anyways (and they can leave out the onions…) plus meals with topping bars are always a hit. I once went to a rehearsal dinner with a MASHED POTATO BAR. Yes, that’s right. Everyone started with a big scoop of mashed regular or sweet potatoes, then the chefs mixed in everything from chopped bacon to bleu cheese crumbles on these heated marble slabs a la Coldstone. It. Was. Awesome! And so are these Fiesta Tostadas!
Start the Fiesta Tostadas by acquiring 8 corn tortillas (2 per person, if you’re feeding 4.) Use whatever brand is your fave – I usually look for an ingredient list that’s short and devoid of funky, unrecognizable ingredients.
Lay the tortillas on a foil-lined baking sheet, then lightly spray each side with non-stick spray and bake at 400 degrees for 8-10 minutes, or until they’re golden brown and crisp, flipping half way through.
While the tortillas are toasting in the oven, heat up 1 cup refried beans in the microwave for 1 minute to make them easier to spread. Give it up for protein, fiber, and zero cholesterol – whee!
Spread 2 Tablespoons’ish refried beans onto each baked tortilla followed by 2 Tablespoons’ish shredded sharp cheddar cheese then pop the tostadas back into the oven for 3-4 minutes to melt the cheese. By the way, I say “ish” to all ingredient amounts in this recipe because it really depends on your tastes. Like I said, Tostadas are great for adding whatever you like, in any amount that you like!
While the cheese is melting, whip up a batch of Lazy Girl’s Guacamole to dollop and spread on top of the warm beans and cheese.
If I have time to spend on making guacamole I’ll usually add minced garlic, tomatoes, cilantro…well, here’s the full recipe, but if I’m in a pinch or time is of the essence, I’ll make it the lazy way: scoop the flesh of 2 avocados into a bowl, add garlic salt and lime juice to taste, then mash it all up with a fork.
Voila – Lazy Girl’s Guacamole! :)
Spread 1-2 Tablespoons of the guac on top of the warm beans and cheese, then add any and all the toppings your heart desires.
I went with shredded lettuce, sliced olives, and copious amounts of Tostitos Restaurant Style Salsa (which I thought the grocery store was out of when I went shopping this week, nearly resulting in a psychotic episode in the middle of HyVee’s chip aisle. Luckily (for everyone) I finally found one lone jar shoved in the back of a shelf. #dontscaremelikethat)
Anyways! Slice the tostadas into quarters with a pizza cutter, or attack with a fork – however you do it, just get to gettin’!
Serves 4 (2 tostadas each)
8 corn tortillas
1 cup vegetarian refried beans
1 cup shredded cheddar cheese
Toppings: shredded lettuce, sliced olives, salsa, fresh tomatoes, red onion, green onion, sour cream
- Preheat oven to 400 degrees then place tortillas on foil-lined baking sheets and spray both sides lightly with non-stick spray. Bake for 8-10 minutes, flipping halfway through, until tortillas are crisp and golden brown.
- Meanwhile, heat refried beans in a microwave safe bowl. Spread ~2 Tablespoons beans on top of each baked tortilla then top with ~2 Tablespoons shredded cheese. Bake for 3-4 more minutes, or until cheese has melted.
- While cheese is melting, add avocado flesh into a bowl then mash with garlic salt and lime juice, to taste. Spread 1-2 Tablespoons guacamole on top of the beans and cheese, then top with optional toppings and serve.
I HEART Fiesta Tostadas! Not only do they taste like a party, but they look like one too. So fun, colorful, and quick, too. These babies took under 20 minutes to make, start to finish.
I kept my Fiesta Tostadas vegetarian, but feel free to top with seasoned ground beef or leftover Crock Pot Chicken Tacos chicken, which would taste divine on these!