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Crispy Tostadas with Refried Beans, Avocado, and Pickled Onion

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These crispy tostadas feature a crunchy base topped with creamy refried beans, silky avocado slices, and tangy pickled onions, making a quick, easy, and satisfying meal perfect for any occasion.

Ingredients

Scale
  • 8 small corn tortillas
  • Vegetable oil or avocado oil for frying (or for baking)
  • 1 can (15 oz) refried beans
  • 1 clove garlic, minced
  • 1 tablespoon olive oil or butter
  • Salt and pepper, to taste
  • 1 ripe avocado, sliced
  • Pickled onions (see recipe below)
  • Fresh cilantro leaves
  • Crumbled queso fresco or feta (optional)
  • Fresh lime wedges
  • For the Quick Pickled Onions:
  • 1 small red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup water

Instructions

  1. Make the Quick Pickled Onions: Combine apple cider vinegar, sugar, salt, and water in a small saucepan. Heat gently until sugar dissolves, then pour over thinly sliced red onions in a bowl. Let sit at room temperature, stirring occasionally, for at least 30 minutes.
  2. Prepare the Refried Beans: Heat olive oil or butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in the refried beans, warming through and loosening the texture. Add salt and pepper to taste. Add a splash of water or broth if too thick.
  3. Fry the Tortillas: Heat about 1/2 inch of oil in a large skillet over medium heat. Test oil by dropping a small piece of tortilla; it should sizzle immediately. Fry tortillas one or two at a time, about 1-2 minutes per side, until golden and crispy. Drain on paper towels or a wire rack.
  4. Assemble the Tostadas: Spread a generous layer of warm refried beans on each crispy tortilla. Top with sliced avocado, a heap of pickled onions, fresh cilantro, and crumbled queso fresco. Finish with a squeeze of fresh lime juice.
  5. Serve immediately to enjoy the crispiness. If making ahead, keep toppings separate and assemble just before serving to avoid sogginess.

Notes

For a lighter version, bake tortillas brushed with oil at 400°F for 5-7 minutes, flipping once. Keep oil temperature moderate when frying to avoid greasy or burnt tortillas. Assemble tostadas just before serving to maintain crispiness. Pickled onions can be made ahead and stored up to 2 weeks refrigerated. Use vegan refried beans and skip cheese for a vegan version.

Nutrition

Keywords: tostadas, refried beans, avocado, pickled onions, crispy tostadas, easy Mexican recipe, quick dinner, vegetarian, gluten-free

Find it online: https://realityeats.com/crispy-tostadas-with-refried-beans-avocado-and-pickled-onion-easy-recipe-for-perfect-tostadas/