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.
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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.
- 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.
Substitutions
- Beans - Pinto beans can be substituted for black beans.
- Spice - Monterey Jack can be substituted for a less spicy cheese.
Variations
- Add-ins - Try jalapeno peppers, sour cream, salsa, avocado, and any other toppings you prefer.
- Protein - Ground beef can be added for extra protein.
Equipment
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Storage
Store in the refrigerator in an airtight container for 2-3 days.
This dish is freezer friendly.
More Recipes
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:
More dinner recipes you will love:
FAQ
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.
Simple! 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.
📖 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.
Food Safety
- 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.
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