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Mexican Tostada

Mexican Tostada


  • grapeseed oil, canola, or other high smoke-point cooking oil
  • 12 corn tortillas
  • salt
  • refried beans (2 15-ounce cans, or you can make your own refried beans)
  • 1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)
  • 2 medium tomatoes, chopped
  • 1-2 chopped peeled and pitted avocados or guacamole
  • 8 ounces grated monterrey jack, cheddar, or crumbled queso fresco and/or cotija cheese
  • 1 cup of salsa or 1/2 cup sliced pickled jalapeƱos
  • a handful of chopped fresh cilantro
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