I love the colors and flavors of Mexican food. On their own, avocado and cilantro are probably two of my favorite things, but add beans, tomatoes, cumin, and a bit of spice and well… that’s the start of some of my favorite meals, including these Refried Bean Tostadas!
Refried beans are so easy to make and they can be used in so many ways. So even if you don’t have tostadas on hand, try making them and finding creative uses for them.
Other uses for these refried beans
- In hard or soft tacos or fajitas
- As a delicious taco salad filling
- Served on some Mexican quinoa or rice
- In mini Tostitos cups, topped with guacamole and salsa, for fun and easy appetizers
This recipe is versatile, so just use what you have on-hand…
I topped my Refried Bean Tostadas with:
- Shredded kale
- Diced avocado and cucumber
- Salsa (I didn’t have any store-bought stuff on hand so I quickly mixed some quartered grape tomatoes, cilantro, lime juice and cumin)
- Cilantro (fresh coriander)
- Sriracha
- Pepitas
You can certainly fry the tostadas in some oil before topping them, but I’ve kept this really healthy and easy by just toasting up in the oven instead.
Want more Mexican recipes?
- Oven-Baked Mexican Quinoa Casserole
- Refried Bean Tostadas
- Easy Tex-Mex Quinoa
- See all my vegan Mexican recipes
Vegan Refried Bean Tostadas
These healthy refried bean tostadas are easy to make and can be on the table in under 30 minutes. Vegan & gluten-free!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Main, Appetizer
- Cuisine: Mexican, Tex-Mex, Southwestern, Vegan
Ingredients
- 2 tbsp olive oil
- 1/2 large onion, diced
- 1 clove garlic, minced
- 1/2 tsp chili powder
- 1/2 tsp cumin powder
- 1 can black beans, drained
- 1/4 cup water
Tostadas
- 4 Tostadas
- 1 tbsp olive oil
Topping Options
- Shredded lettuce greens (kale works wonderfully!)
- Salsa
- Vegan sour cream
- Vegan shredded cheese
- Diced avocado
- Diced cucumber
- Cilantro (fresh coriander)
- Pepitas
- Hot sauce
Instructions
Refried Beans
- Heat oil in large frying pan over medium-high heat. Add onions and garlic, and sauté until translucent, about 3 minutes.
- Stir in chili powder and cumin powder, and cook for 1 minute.
- Add the black beans and water, and cook until beans are tender, about 4 minutes. Use a large fork or potato masher to roughly mash the beans. Cook for another minute.
Tostadas
- Preheat oven to 400F. Brush the tostadas lightly with the oil and place on a cookie sheet. Bake for 5 minutes, then turn tostadas, and bake for 3-6 minutes longer until the tostadas are crisp and light brown.
- Divide and spread the refried bean mixture onto the 4 tostadas, add toppings, and serve with hot sauce, if desired.
Notes
Serves 4 starters/appetizers, 2 mains
Keywords: bean, easy, favorite, gluten-free, high-protein, mash, mexican, original, oven, soy-free, stove top, under 30 minutes, vegan
Same as Erica (last commenter), I made the filling and have been using in taco salads. SO GOOD! Thanks for another great recipe 🙂
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I didn’t have tostadas but I made the filling and used it in hard tacos. Delicious!!!
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These were so yummy! Thanks so much for another great recipe
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Hi there,
I am unable to find your wonderful vegan sour cream recipe…..could you forward it to me…
I made it before for the bean tortillas. many thanks. joanne
Hi Joanne – I don’t have a vegan sour cream recipe? I usually just blend a bit of soft tofu with lemon juice and/or apple cider vinegar, but I’m sure you could Google and find an exact recipe X
actually I made it for the refried bean tostadas recipe. thanks again.
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These look awesome – I’m going to give them a try!
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I’m munching on some spicy mango salsa right now, I think I’ll save the rest for theses! Now to get some tostadas and refritos. Thanks for sharing a great recipie!
Can you let me know where you bought your tostadas from? I have no idea where to buy them in Sydney.
Hi! I haven’t looked for them in Sydney yet, but maybe try Fiji Mart in Newtown? Good luck!
So good!! this meal is added to my regular rotation – quick and delicious.
Loving your taste!
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Thanks so much! And thanks for taking the time to write 🙂
Hi Angela,
I’m hungry already. your blog is on my favs list. I visit here once in a while for ideas when i’m in confusion what to make(which happens almost every day) I just love the way you have it going here. Do you have any suggestions on Edamame salad? I’m craving for Edamame these days.
Thanks for the kind words! I’ll work on an Edamame salad for you… stay tuned 🙂
These look amazing! I’ve made similar tostadas topped with roasted red peppers, chili corn, and spinach. I really enjoy your blog, Angela. It is a bookmarked staple in my weekly cooking. Cheers!
Yum! I love roasted red peppers! Thanks so much for the kind words, Alicia. Glad you’re finding my recipes useful 🙂
Mexican food is one of my favourites too and this looks delicious! I finally found a store nearby that sells canned black beans (who knew it could be so hard!) so I have been on a Mexican high recently. I think these will be my next Mexican meal!
Yay for finding canned black beans! I don’t know why they’re so difficult to find in Australia. We should start an import business! Please let me know if you tried this recipe and what you thought of it 🙂
Thank you…I am a baby vegan super sleuthing for new recipes…this one sounds divine! 🙂
Thanks! Let me know if you try it 🙂
So simple but so tasty and good! Thanks! 🙂
You’re very talented!
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Thank you!!
With you all the way – the beautiful colours of Mexican food just makes me happy before I’ve even got around to taking the first bite. I love beans in all their forms, but refried beans are some of my favourite!
Me too! It’s all about the colors! Thanks for writing 🙂
I just found your blog and I love it! I was looking for a vegan mex recipe to make for friends tomorrow night and BINGO! This looks absolutely delicioso 🙂
Thanks for a great food blog!
Thanks so much for the kind words. Did you end up making this recipe? If so, I hope everyone enjoyed it 🙂
that dish looks so colourful and summery – love it!
Thanks Johanna!!
omnomnomonomonom is all i can say!!!! x
He he… thanks Rika!
I love this, you basically described my go to easy meal! Sometimes I add some spinach leaves or cut up kale for more greens. Cumin and cilantro – is there anything better?
Totally! I agree, it’s easy, comfort food at it’s finest 🙂