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! We always have a freezer batch of refried beans ready to thaw and they make a healthy 10-minute meal.
We love to serve this dish with a Fresh Avocado and Tomato Salad or our family favorite Fire-Roasted Salsa Recipe and some warm tortilla chips.
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Crunchy tortillas, creamy refried beans, and fresh toppings make these tostadas a simple, flavorful meal. Easy to customize and perfect for busy nights!
If you like this recipe, you may also love our Guacamole (without Cilantro), or our 3 Ingredient Cheese Quesadilla.
Why We Love This Recipe
- Crispy & Satisfying: Crunchy tortillas topped with creamy refried beans and fresh toppings make every bite delicious.
- Easy & Customizable: Use homemade or canned beans and add your favorite toppings for a meal that fits your taste.
- Great for Meal Prep: Prep the beans and toppings in advance for quick, hassle-free assembly.
- Family-Friendly: A fun, hands-on meal that everyone can customize to their liking!
Air Fryer Tostada Ingredients
- 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.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Beans: Pinto beans can be substituted for black beans.
- Spice: Monterey Jack can be substituted for a less spicy cheese.
- Add-ins: Try jalapeno peppers, sour cream, salsa, avocado, and any other toppings you prefer.
- Protein: Ground beef can be added for extra protein.
How to Make Tostadas in the Air Fryer
Step 1: Make Homemade Refried Beans
Rinse 3 cups of pinto beans and add them to a slow cooker filled ¾ with water. Toss in ½ an onion and 6 bouillon cubes.
Cook on low for 8-10 hours until the beans are soft. Drain (reserving a little liquid), remove the onion, and blend with one stick of butter until smooth.
Step 2: (Alternative) Heat Canned Refried Beans
Scoop refried beans from the can. Melt butter in a pan over low heat, add the beans, and stir until warmed through.
Alternatively, heat in the microwave for a quick option.
Step 3: Air Fry the Corn Tortillas for Tostadas
Brush the street taco corn tortillas with olive oil and a sprinkle of salt. Air fry at 400°F for 5 minutes, flipping if needed. Continue at 30-second intervals until crispy, watching closely to prevent burning.
Step 4: Assemble the Tostadas Mexicanas
Spread refried beans over each crispy tortilla, then layer with shredded lettuce, diced tomatoes, olives, and grated Monterey Jack cheese. Add any additional toppings and serve immediately.
Storage
Store tostadas separately to prevent sogginess. Refrigerate beans and toppings for up to 3 days and keep tortillas at room temp for 2 days. Freezing assembled tostadas isn’t recommended, but refried beans freeze well for up to 3 months. Reheat beans on the stovetop or microwave, and crisp tortillas in the air fryer or skillet before assembling.
Recipe FAQs
The main difference has to do with the shell. A tostada is a corn tortilla that is typically fried in oil so it is crispy and flat, while a chalupa is a softer flour tortilla.
Heat canned refried beans up in the microwave or on the stove, then stir in a little sour cream or butter. Top them off with you favorite Mexican cheese and/or hot sauce.
Once opened, canned refried beans will last in the refrigerator for about 3-4 days.
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📖 Recipe
Air Fryer Tostadas Mexicanas (with Homemade or Canned Refried Beans)
Equipment
- Knife
- Cheese grater
- Frying pan
Ingredients
Canned Refried Beans
- 1 16 ounce can of Refried Beans
- 1 tablespoon butter
Homemade Refried Beans (Optional)
- 3 cups refried beans
- 6 cups water
- ½ large onion
- 6 chicken bouillon cubes
- 1 stick butter
Tostadas Mexicanas
- 8 street corn tortillas
- 1 cup refried beans (about 2 tablespoon per shell)
- 2 cups Monterrey Jack cheese
- 1 cup lettuce shredded
- 2 roma tomatoes
- 24 olives
- 1 Jalapeno pepper
- 2 tablespooons 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.
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Notes
Reheat Reheat beans on the stovetop or microwave, and crisp tortillas in the air fryer or skillet before assembling. Substitutions
- Beans: Pinto beans can be substituted for black beans.
- Spice: Monterey Jack can be substituted for a less spicy cheese.
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