These Healthy Air Fryer Tostadas Mexicanas with Homemade or Canned Refried Beans are hands-down one of my favorite easy go-to meals of all time. I don't know what it is about Mexican food that we love so much in our household, but homemade frijoles refritos are a highly preferred low-budget staple for us. We always have a freezer batch ready to thaw and they are super delicious, and make a healthy 10-minute meal.
Jump to:
What Ingredients Will You Need?
- Tortillas- We used the Mission Street Taco Corn Tortillas
- Refried beans (frijoles refritos) - We make them homemade, but the canned refried beans would also work well!
- Cheese - I prefer the spicy flavor of Monterey Jack cheese
- Lettuce - Iceberg lettuce was used in this recipe.
- Tomato - We typically use Roma tomatoes.
- Jalapeno - Fresh jalapenos or canned/jar varieties will do.
- Black olives - We like the Lindsay olives in Mexican dishes.
- Olive oil
- Salt
- Pepper
Note: Refer to the recipe card below for exact quantities.
Instructions
Step 1: Prepare the Homemade or Canned Refried Beans
Homemade Refried Beans
Fill some water in a crockpot about ¾ of the way to the rim. Rinse three cups of pinto beans and toss them into the slow cooker with ½ an onion and 6 bouillon cubes. Cook on low for 8-10 hours until the beans are completely soft. Drain water (reserving just a little), remove the onion, and add one stick of butter. Using a hand blender, blend all ingredients to a smooth consistency.
Canned Refried Beans
Scoop the beans out of the can. Melt butter in a frying pan on low heat, then add refried beans and stir until warmed through. You can also heat them in the microwave.
Step 2: Prepare the Tortilla Shells
Lightly brush street taco tortilla shells with olive oil and a little salt. Place them in the air fryer and cook at 400 degrees F for 5 minutes. If the tortillas need more time to crisp up, turn them over and air fry at 30 sec to one-minute intervals, being careful not to burn.
Step 3: Prepare the Ingredients
Dice up the tomato and olives, then shred the lettuce. Grate the Monterey Jack cheese and prepare any other toppings.
Step 4: Assemble the Tostadas Mexicanas
Starting with the refried beans, begin layering all ingredients. Serve immediately.
What Are Some Good Substitutions?
- Beans - Pinto beans can be substituted for black beans.
- Spice - Monterey Jack can be substituted for a less spicy cheese.
How Can You Change This Recipe Up?
- Add-ins - Try jalapeno peppers, sour cream, salsa, avocado, and any other toppings you prefer.
- Protein - Ground beef can be added for extra protein.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
How Should You Store This?
Store in the refrigerator in an airtight container for 2-3 days.
This dish is freezer-friendly.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Leftover tomatoes could be used in this delicious Tomato and Avocado Side Salad
- Excess homemade or canned refried beans taste great when added to tacos or in this 7 Layer Mexican Dip.
In The Mood For a Similar Dish?
Try these other Mexican Recipe ideas:
- Sheet Pan Nachos
- Guacamole
- 3 Ingredient Cheese Quesadilla
More dinner recipes you will love:
Frequently Asked Questions
What is the difference between a chalupa and a tostada?
How can I make canned refried beans taste better?
How long do canned refried beans last in the refrigerator after opening?
📖 Recipe
Healthy Air Fryer Tostadas Mexicanas (with Homemade or Canned Refried Beans)
Ingredients
Canned Refried Beans
- 1 16oz. Can of Refried Beans
- 1 tablespoon Butter
Homemade Refried Beans (Optional)
- 3 cups Refried beans
- 6 cups Water
- ½ lg Onion
- 6 qty Chicken Bouillon Cubes
- 1 stick Butter
Tostadas Mexicanas
- 8 qty Street corn tortillas
- 1 cup Refried beans (about 2 tablespoon per shell)
- 2 cup Monterrey Jack cheese
- 1 cup Shredded lettuce
- 2 qty Roma tomato
- 24 qty Olives
- 1 qty Jalapeno
- 2 tablespoon Olive oil
- ½ teaspoon Salt (or more to taste)
Instructions
Canned Refried Beans
- Melt butter in a frying pan on low heat, then add refried beans and stir until warmed through.
Refried Beans (Optional)
- Fill water in a crockpot about ¾ of the way to the rim.
- Rinse three cups of pinto beans and toss them into the slow cooker with ½ an onion and 6 bouillon cubes.
- Cook on low for 8-10 hours until the beans are completely soft.
- Drain water (reserving just a little), remove onion, and add one stick of butter.
- Using a hand blender, blend all ingredients to a smooth consistency.
Tostadas Mexicanas
- Lightly brush street taco tortilla shells with olive oil and a little salt.
- Place them in the air fryer and cook at 400 degrees F for 5 minutes.
- If the tortillas need more time to crisp up, turn them over and air fry at 30 sec to one-minute intervals, being careful not to burn.
- Dice up the tomato and olives, then shred the lettuce. Grate the Monterey Jack cheese and prepare any other toppings.
- Starting with the refried beans, begin layering all ingredients. Serve immediately.
Important Food Safety Tips
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
Comments
No Comments