Ten-minute tostadas
Crisp corn tortillas and warm refried beans create a quick base for whatever toppings are available.
Recipe source: Julia Pacheco
- Prep
- 5 min
- Cook
- 5 min
- Makes
- 4 servings
- Budget note
- Fast pantry meal
Directions
- 1
Crisp the tortillas
Heat the oil in a skillet over medium. Fry tortillas in batches for 1–3 minutes per side until crisp and golden; drain carefully.
- 2
Warm the beans
Heat the refried beans in a small saucepan, stirring until hot.
- 3
Assemble
Spread beans on each crisp tortilla and add any available toppings just before serving.
Make it work with what you have
Bake or air-fry tortillas instead of shallow-frying. Use whole beans mashed with a fork if refried beans are unavailable.
Simple and filling
The base uses only three ingredients, and everyone can finish a tostada with small amounts of leftover produce or cheese.
Storage
Store crisp tortillas separately from beans and toppings. Refrigerate opened beans and use within 3–4 days.
Stretch this meal further
These are Helping Plate’s practical additions for shopping carefully and cooking with food-distribution staples.
- Warm only the number of shells you expect to eat so the rest stay crisp for another meal.
- Use cabbage, radishes, or pickled vegetables for crunch instead of buying several toppings.
- Set out small leftovers as toppings; even a few spoonfuls of corn, rice, or chicken are useful here.
Equipment
Skillet · Small saucepan · Tongs · Paper towel-lined plate
Dietary notes
Vegetarian · Gluten-free when tortillas and beans are certified
Check for allergens
Milk if dairy toppings are used
Watch the original how-to
Video by Julia Pacheco. Helping Plate provides an independently written, pantry-friendly guide and links back to the original creator.
