Prep Time
10 Mins
Cook Time
10 Mins
6 Servings

How to Make It

Step 1

Preheat oven to 400°F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 minutes.

Step 2

Divide beans among tostadas, top with salsa and sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes.

Step 3

Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream. Serve with extra salsa, if desired.

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Ratings & Reviews

TheIrishJedi's Review

January 24, 2010
I enjoyed this BUT I would mix the beans, salsa, and cheese in a bowl and then fill the shells. I also found that, for my oven, 400 degrees cooks the shells too fast so it is better to go with 350 or 375 and cook a bit longer.

nssharp12's Review

January 29, 2015
This was a good recipe. I have oven tostado bowls so used those instead of the muffin tin. I would pre-heat the beans because they were not heated through. I added black olives, green onions and a few other things for a little more of a flavor pallet.

khilly's Review

April 20, 2010
I love mexican and this is a great entree/lunch/snack. Instead of using salsa, I chopped up 1 tomato and added fresh cilantro and taco seasoning. Then I added it to the refried beans and cheese before scooping them into the shells. So yummy!

JaykeNLogansMom's Review

December 08, 2011
I made these last night and they were a big hit. My husband is a picky eater so it's hard to think of things to make that he'll eat. When I came accross this recipe I thought it would be something he might like. He loved them and even took all the left overs in his lunch today.

hurlingturtles's Review

February 25, 2011
ok, so this is a tasty recipe that needed alteration for me. first off, i needed some meat in my tostadas. so i bought a bag of precooked Fajita meat and cooked it in a frying pan (per directions on the bag) and diced it up. then i set it aside and prepared the tortillas. you will need to nuke them for 10-15 seconds to get them nice and warm. if you try to mold them in the cupcake pan at room temp they will crack. SKIP THE INITIAL 8 MIN COOKING OF THE TORTILLAS. it's completely unnecessary and the tops of your tortillas will get burned when all is said and done. then i put in the fajita meat, beans, salsa, cheese and cilantro and cooked it for the 7 minutes. watch them for burning, when the cheese is melted take them out. i ate them with sour cream.

Love it

December 28, 2016
Love this recipe. I see a lot of other reviewers adding meat, as they are completely missing the point that this is meant to be a vegetarian recipe. Common sense isn't common, as they say. Anyway, my family loves this recipe. My husband isn't a vegetarian, but he actually prefers these tostadas without meat. One thing this recipe needs to change is the tortilla part--again, most of the reviewers obviously don't have common sense or they wouldn't have put pre-baked tortillas in the oven to burn, so the recipe should probably say "un-cooked tortillas," just so as to avoid confusing the less-than-intelligent people who try this recipe. 

Mamato2's Review

March 16, 2011
I loved it. Added some ground beef, onion and mushroom.

Lizards's Review

July 15, 2011

jbrock868's Review

June 25, 2014
Delicious! We cut it down to 1/2 cup of refried beans and added 1/2 lb of ground beef, along with sauteed diced onion & bella mushroom. Came out fantastic, though next time we'll bake the flour tortillas only 4 minutes. Came out very tasty. Could also be a great appetizer or snack at a party, instead of a main dish.

coquigretch's Review

March 15, 2012
Tasted great, but a little messy to eat. I might make taco shells out of the tortillas instead next time.