Description
This Oven Baked Tostadas recipe features crispy corn tortillas baked to perfection and topped with warm refried beans, shredded chicken or ground beef, melted cheese, and fresh toppings such as lettuce, tomato, onion, cilantro, avocado, and sour cream. Easy to prepare and customizable, this Mexican-inspired dish makes a delicious main course or appetizer.
Ingredients
Tortillas and Base
- 8 corn tortillas
- 1 tablespoon olive oil
- 1 (15 oz) can refried beans, warmed
Protein
- 1 cup cooked shredded chicken or ground beef (optional)
Cheese and Toppings
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup shredded lettuce
- 1 tomato, diced
- ¼ cup chopped red onion
- ¼ cup chopped cilantro
- ½ cup sour cream or crema
- 1 avocado, sliced or mashed
- Lime wedges for serving
Instructions
- Preheat and Prepare Tortillas: Preheat your oven to 400°F. Lightly brush both sides of each corn tortilla with olive oil and arrange them in a single layer on a baking sheet.
- Bake Tortillas: Bake the tortillas for 4–5 minutes on one side, then flip and bake for another 4–5 minutes until they are crisp and golden brown.
- Assemble with Beans and Protein: Spread a layer of warm refried beans over each crispy tortilla. If using, add shredded chicken or ground beef on top of the beans.
- Add Cheese and Melt: Sprinkle shredded cheddar or Mexican blend cheese over each tostada. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese melts and becomes bubbly.
- Add Fresh Toppings: Remove the tostadas from the oven and top them with shredded lettuce, diced tomato, chopped red onion, cilantro, avocado slices or mashed avocado, and a dollop of sour cream or crema.
- Serve: Serve the tostadas immediately with lime wedges on the side for squeezing over the top.
Notes
- Customize with your favorite toppings like jalapeños, salsa, or pickled onions.
- For vegetarian tostadas, skip the meat and add sautéed vegetables or black beans instead.
