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Mexican

Tostadas

Crisp deep-fried corn tortillas spread with warm refried beans and piled with shredded lettuce, tomato, crema, queso fresco and salsa — a Mexican antojito eaten in two hands, ideally over a plate.

Lunch & dinner8g+ fibreUnder 30 min
20 min10 prep · 10 cookEasy610 kcalper serving
Tostadas

Method

  1. Pour the oil into a small deep frying pan or saucepan to a depth of about 2 cm and heat over a medium-high flame to 180C. A corner of tortilla dropped in should bubble briskly at once without browning instantly.
  2. Fry the 2 tortillas one at a time, holding each flat with tongs for the first few seconds so it does not curl. Give them 1-2 minutes, turning once, until deep golden, blistered and rigid. Lift onto kitchen paper and season with 1 pinch of salt while hot.
  3. Put the 120 g of refried beans in a small pan over low heat with a splash of water and stir for 2-3 minutes until glossy and soft enough to spread without cracking the tostada.

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Per serving

610kcal
16gprotein
73gcarbs
30gfat
19gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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