Tostadas

Mexican tostadas: crispy tortillas topped with beans, fresh vegetables, avocado and cheese. Colourful, fresh and sociable, a street-food-style lunch to put together however you like.

Preparation: 20 min  |  Cooking: 10 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 511 kcal · 18 g protein · 66 g carbohydrate · 17 g fat

Ingredients

• 8 corn tortillas
• 400 g kidney beans
• 1 avocado
• 2 tomatoes
• 1 red onion
• 80 g grated cheese

Method

1. Bake the tortillas in the oven until crisp.
2. Roughly mash the warmed, seasoned beans.
3. Spread the beans over the tortillas.
4. Top with avocado, tomatoes, onion and cheese.

Nutritional benefits

Kidney beans provide plant protein and fibre, avocado healthy fats, and fresh vegetables vitamins. On a corn tortilla (gluten-free), it’s a balanced, colourful meal, easy to make vegan by leaving out the cheese.

Variations and substitutions

• With pulled chicken or beef.
• Vegan (no cheese, more avocado).
• With a hot sauce.
• As a bowl (deconstructed).

Storage and making ahead

Assemble at the last moment; the toppings can be prepared ahead.

💡 Good to know

Keep the tortillas and toppings separate until serving: assembled too early, the tostadas go soft.

Related reading

Discover more vegetarian recipes · healthy & balanced recipes.

Foods in this recipe: tortillas · corn · kidney beans · avocado · tomatoes.

You might also like these recipes: Quinoa, chickpea and roasted vegetable Buddha bowl · Oat porridge with red berries · Green smoothie with spinach, banana and mango.