Refried Black Bean Tostadas

Refried Black Bean Tostadas

Yield 8 Tostadas

Crunchy, creamy, and oh-so-filling, these vegetarian tostadas are a festive, fun, and colorful idea for dinner. The crunchy base comes curtesy of Nixta heirloom corn tortillas, made by hand in Minneapolis.


  • 1 Tablespoon olive oil + more for brushing tostadas
  • 1 bunch green onions, sliced, separated into green and white parts
  • ½ bunch cilantro, stems finely chopped, leaves for topping
  • 1 garlic clove, minced
  • 2 cans refried beans
  • 8 Nixta heirloom corn tortillas
  • 1 cup CannonBelles queso fresco, crumbled
  • 2 radishes, thinly sliced
  • Tia Lupita salsa macha: chilis, peanuts, pepitas variety
  • Guacamole, to taste


Preheat oven to 450°. In a medium-sized skillet, heat the olive oil until shimmering. Add the whites of the green onions and cilantro stems and sauté until soft, about 4-5 minutes; add the garlic and cook another 30 seconds. Add the refried beans to the pan and about ¼ cup water to loosen, then simmer until hot.

Brush the tortillas on both sides with olive oil. Lay them flat on the baking sheet. Bake for 6-7 minutes, then flip and bake for another 4 minutes or so, watching closely until the tortillas are just golden and crisp.

Place ½ cup of beans on each tostada, top with queso fresco, cilantro, green onion tops, radish, about two teaspoons of Tia Lupita, and a dollop of guacamole.