{2 Bean Tostadas}


Jeff was out of town all day yesterday and asked, er demanded, that dinner be ready when he got home at 6. So at about 5:30, I looked in our fridge to find some dinner inspiration and ultimately, decided to make tostadas! To those of you who know me, this probably isn’t a huge surprise, since I pretty much always make Mexican food when I have free reign of the kitchen!

I experimented a bit by frying just some refrieds and cheddar cheese in between two corn tortillas before adding more toppings and baking the entire tostada for about 5 minutes. Not gonna lie, this is a pretty filling meal–so come hungry!

PS–I just made a little more of this salsa and it was the perfect addition to the tostadas!

2 Bean Tostadas Recipe
Serves 2

Print recipe!


4 yellow corn tortillas
3/4 cup cheddar cheese, packed
1/4 can refried beans
1 can black beans
1 ear fresh corn
1/4 red onion, chopped
1/4 cup green onion, chopped
1/2 ripe tomato, chopped
1 jalepeno, seeded and chopped
1 avocado, sliced
Cilantro, for garnish
Olive oil, for frying


Pre-heat oven to 350 degrees.

Add about 1 tablespoon oil to large pan on high heat.

Divide refried beans and half of cheese onto 2 tortillas. Place additional tortilla on top.

Fry each tortilla sandwich for about 2 minutes on each side, until lightly browned, and place on baking sheet.

Divide black beans, remaining cheese, corn, red onion, and jalepeno onto each tortilla.

Place in oven and bake for about 5 minutes, until cheese is melted.

Add tomato, green onion, cilantro, and avocado to top of each tostado.

Add salsa, if you wish, and serve.

After frying and Before Baking:




What’s your go to quick meal?


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