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5 from 2 votes

Easy Tostadas

Recipe from Two Peas and Their Pod

Tostadas are made with crispy corn tortillas, refried beans, guacamole, cheese, and lots of delicious toppings! A quick and easy meal!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 153kcal


For the Tostadas:

  • 6 corn tortillas
  • Avocado oil or olive oil, for brushing tortillas
  • Kosher salt, for sprinkling on tortillas
  • Refried Beans, can use canned refried beans
  • Guacamole
  • 1 cup shredded cheddar or Mexican blend cheese
  • 2 cups shredded rotisserie chicken

Optional Toppings:


  • Preheat the oven to 425 degrees F. Brush or spray both side of each tortilla generously with oil, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
  • When ready to assemble, heat up the refried beans. Spread a large spoonful of the refried beans over a tostada shell. Next, spread on a layer of guacamole. Sprinkle the cheese and add the shredded chicken.
  • Top with desired toppings (lettuce, pico de gallo, cilantro, queso fresco, etc.). Don’t load the tostadas too high or they will be difficult to eat. Pick up and eat with your hands. If you need to get a fork, that is fine too.


You can buy tostada shells at the store if you don’t want to make your own. You can also fry the tortillas, but I prefer to bake them.
You can also use cooked ground beef, ground turkey, shredded beef, or carnitas.
For vegetarian tostadas, leave off the beef. Sometimes I will add extra grilled or roasted vegetables.
For vegan, leave off the cheese, there are still lots of great flavors!
You can easily double this recipe! 


Calories: 153kcal | Carbohydrates: 12g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 129mg | Potassium: 67mg | Fiber: 2g | Sugar: 2g | Vitamin A: 189IU | Calcium: 157mg | Iron: 1mg