Rice and Bean Tostadas ~

Layers of Tex-Mex toppings on crisp tortilla shells.

Kids and adults alike love this easy and simple handheld dinner!

Easy Weeknight Dinner

Between work and school schedules, travel, and family events, we’ve been running like crazy lately and burning out on restaurant food. Yesterday, we were actually at home and I was in the mood to cook dinner but didn’t want anything too time or labor-intensive. We needed quick and satisfying.

Tostada dinner to the rescue! This meal is a hit every single time.

I like these tostadas because they’re super simple to make and on the table in minutes.

Now that I think of it, this is really more of a method than a recipe. The only actual cooking involved is in the preparation of the rice and you could even bypass that step by using pre-cooked or leftover rice.

Also, since a tostada is really just a flat taco, you could technically take this recipe and turn it into tacos and no one will complain.

Ingredients for Rice and Bean Tostadas

You will need:

8 tostada shells
15-ounces canned refried black beans
1/2 recipe Taco Rice, or other prepared Mexican-style rice
16 ounces shredded iceberg lettuce
2 cups Cheddar cheese, shredded
2 Roma tomatoes, seeded and chopped
1 tablespoon cilantro, chopped

Ingredient Notes

Tostada Shells: Look for these in the Mexican foods section of your supermarket. If not available, you can make your own with fresh corn tortillas. Simply arrange the tortillas in an even layer on a baking sheet. Spray lightly with cooking spray and bake at 400°F for 5 minutes, or until crisp.
Refried Beans: Personally, I prefer refried black beans but refried pinto beans are also tasty.
Taco Rice Recipe: This is my go-to recipe for tostadas. It’s quick and easy to make with very few ingredients.
Lettuce: Iceberg lettuce is what I see most often in Mexican restaurants and it works well so we’re using it here too.
Cheese: Cheddar, Pepper Jack, and Monterrey Jack are all good choices for Tex-Mex fare.
Tomatoes: Whatever variety you have on hand are fine, just make sure to remove the seeds and pulp.
Cilantro: Or parsley for added color and freshness.

How to Make Rice and Bean Tostadas

STEP ONE: Arrange tostada shells on a flat work surface.

STEP TWO: Stir the refried beans until smooth. Spread 2 tablespoons of refried beans to cover the surface of each tostada shell.

STEP THREE: Spoon 2 tablespoons of prepared rice over the beans.

STEP FOUR: Top each tostada evenly with lettuce, cheese, and tomatoes.

STEP FIVE: Sprinkle with cilantro and serve.

More Tex-Mex Recipes You’ll Love!

Taco Spaghetti
Stuffed Anaheim Peppers
Mexican Slaw
Green Chile Rice and Black Bean Soup
Mexican Rice and Black Beans

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