Traditional Mexican Tostadas with Refried Beans

Traditional Mexican Tostadas with Refried Beans

My husband is finally happy again, thanks to these delicious Traditional Mexican Tostadas (and a tiny bit of effort on my part).

It’s been a weird week with my husband being flat on his back for five days with the flu. Poor thing. You’d think I would have some sympathy, but there is only one minor problem: I wasn’t born with the sympathy gene!

Take a look at these Traditional Mexican Tostadas.


Thanks to these beauties, which happen to be one of his favorite meals, dear hubs is just about back to 100% again.


traditional mexican tostadas with cheddar cheese pepper jack and jalapenos

I tried so hard this week to keep the household together, cook, take care of the kids, work a full-time job, blog pretty much full-time as well, and, oh yeah, try to provide a little comfort to my sick little hubby now and then. I pretty much handled all of those tasks beautifully except for the latter. Again, mustering up sympathy does not come naturally to me.

I blame it on my mother who is a retired nurse. Because she dedicated her life to caring for people who were much, much sicker than a “little flu bug,” she never really babied and pampered her own dear children when we were under the weather. So maybe I never learned exactly how one expresses sympathy to a grown-ass man who suddenly reverts back to a 10-year old boy in need of his mama.

I did pick up some Gatorade and soup for the poor guy, but I still wasn’t off the hook. It just didn’t make up for my, “So are you gonna come down and eat dinner or what?” question and other similar, repeated snaps throughout the week.

I know. I’m a terrible person, but you have to understand that walking up the stairs, what I had planned to say was, “Babylove, your grilled cheese and soup are ready. Should I bring the dinner to you or can I help you downstairs?” But when I reached the bedroom, where he stayed holed up for days (did I mention it was five whole days?), it just came out all wrong.

I felt really bad afterward. Each time it happened. So today, I decided to make it up to him (in more ways than one!), and I made his favorite Traditional Mexican Tostadas. These are very similar to the ones you’ll find at TGI Fridays. Crispy fried corn tortillas topped with refried beans, cheese, lettuce, tomato, and jalapenos. What’s not to love? My husband was completely satisfied (for more reason than one–wink).

So if you’re ever in a bind and need a quicky–I mean a quick, comforting appetizer or main dish–to turn you from zero to hero, make these Traditional Mexican Tostadas. They’re amazing and will get you back on your A-game every time.

Here’s how you make these Traditional Mexican Tostadas.


First, fry up your fresh corn tortillas in some canola oil over medium-high heat. Flip them every 5 or 10 seconds, and remove when they reach a golden brown. Some of mine got a little darker than golden, but they were still tasty. Allow the oil to drain off them into the pan, and allow to cool on a plate lined with paper towels. I didn’t get any pictures of the frying process since I’m not the world’s best fryer; I needed to focus.

Fry about 6 to 8 tortillas, then remove the oil from the heat.

In a separate pot over medium heat, add the refried beans, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a couple dashes of salt.

Also add about one tablespoon of the same canola oil that you fried your tortillas in. It is now corn-infused and will give your beans a pop of flavor as well as a creamier texture. Stir the beans frequently until hot. Remove from heat.

Traditional Mexican Tostadas with cheddar cheese and pepper jack cheese.

Top each tortilla with a spoonful of refried beans and then some cheddar and pepper jack cheese (or any cheese you want). Bake at 350 degrees for five minutes or until the cheese is melted.

Then add shredded lettuce, tomatoes, and sliced jalapenos (we like the jarred pickled jalapenos).

Garnish with cilantro, and serve with sour cream, salsa, and/or guacamole. Pick it up with your hand and eat it like flat a taco.

If you’re planning to make these tostadas (along with all the yummy toppings) for a party or gathering, check out these serving platters and bowls.

Love the geometric patterns and retro feel of these serving dishes along with the lively colors of Mexico. Fiesta, anyone?!

You’ll love serving (and biting in to) these crunchy Traditional Mexican Tostadas (and you’ll be everyone’s favorite person again). It’s a win-win!

Here’s the complete, printable recipe:

Traditional Mexican Tostadas

Traditional Mexican Tostadas


  • Canola oil
  • 8 corn tortillas, fresh
  • 1 can refried beans (15 oz can)
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • Salt
  • 8 oz shredded cheese, sharp cheddar and/or pepper jack
  • Lettuce, shredded
  • 2 tomatoes, diced
  • Jalapenos, sliced (jarred)
  • Cilantro, fresh, chopped


  1. Preheat oven to 350 degrees.
  2. Heat canola oil (about ¼ inch depth) in a small skillet over medium to medium-high heat. When drops of water sizzle in the oil, it’s hot and ready.
  3. Add one tortilla to the oil. Flip after 10 seconds or so. Continue flipping every 10 seconds or so until light golden brown and crispy. Lift the tortilla out of the oil and turn sideways allowing the oil to drain off the tortilla. Place on a plate lined with paper towels.
  4. Repeat with remaining tortillas. If your oil gets low, add additional oil and allow to heat up before frying more tortillas.
  5. Once your tortillas are fried, put the refried beans in a medium pot over medium heat. Stir in ¼ tsp garlic powder, ¼ tsp onion powder, and a dash or two of salt. Add 1 tablespoon of the remaining corn-infused oil that you fried your tortillas in. Stir frequently until hot and creamy.
  6. Place your tortillas on a baking sheet. Top with a layer of refried beans and cheese. Bake at 350 degrees for 5 minutes or until the cheese is melted. Remove from oven.
  7. Top with shredded lettuce, diced tomatoes, jalapeno slices, and a chopped cilantro garnish. Serve with sour cream, salsa, and/or guacamole.


This recipe is linked up with other saucy bloggers at Weekend Potluck, Foodie Friends Friday, Rattlebridge Farm, The SITS GirlsFuntastic Friday, Over the Moon, Miz Helen’s Country CottageWine’d Down WednesdayFlour me with Love, Jembellish, Merry Monday, Colors and Craft, Pieced PastimesMad in Crafts, Gingersnap CraftsTwo Cup Tuesday, and Coffee and Conversation.

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  1. Oh, your poor husband, and poor YOU for having to care for him. Men can tend to be a bit needy when they’re ill. Honestly, I live in fear of getting the flu, so have been laying low for a while. This recipe looks so delicious! I love Mexican food and make refried beans in the crockpot and then freeze them, so always have them on hand. I’m trying this. Thanks!


    1. Too funny, Pattie! Hubby’s feeling much better now, and so am I! Wishing you much luck in avoiding the bug this season! Let me know how you like those tostadas!


    1. Yeah, they’re really good. I made them way too many times this week! Thanks for stopping by, Donna!


  2. Tostadas are one of my favorites, this looks delicious. Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen


    1. Hi Marilyn, I appreciate you stopping by to check out the tostadas. If you get around to making them, you’ll definitely enjoy!


  3. These look delicious! Thank you for sharing the recipe with us! I am visiting from Coffee and Conversation! 🙂


  4. Cherry, your posts are always entertaining! Glad hubby is feeling better, I CAN’T wait to try this recipe! Looks delicious… and easy for those of us born without the sympathy or the chef gene!!!


    1. lol! Thanks, Miss! The frying is the trickiest part, but if I can do it, you can do it!


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