These easy vegetarian mini tostadas combine crispy corn tortillas, seasoned refried beans, and a pile of fresh, flavorful toppings. Versatile and crowd-pleasing, they work as a main for taco night or as a shareable appetizer.
Are you team tostada yet? I absolutely am. They’re simple to assemble, look impressive, and can be customized endlessly—vegan, vegetarian, or loaded with every topping you love.
Staying faithful to a veggie-forward approach, these tostadas stack crispy shells with creamy, seasoned refried beans and bright, crunchy toppings for great contrast in texture and flavor.
You can use store-bought tostada shells or make your own at home. Below are two easy methods for turning corn tortillas into crisp, snackable mini tostadas.
How to make MINI tostada shells
Choose the baked method for a hands-off, lighter result. For the crispiest, restaurant-style shells, briefly fry the tortillas.
Baked Tostadas
- Preheat the oven to 400°F. Lightly brush or spray both sides of the tortillas with oil and place them in a single layer on a baking sheet.
- Sprinkle with a pinch of salt and bake for 10 minutes, flipping at 5 minutes to crisp both sides evenly. Watch closely if your oven runs hot.
Fried Tostadas
- Heat about 1/4 inch of neutral oil (avocado or peanut) in an 8-inch skillet over medium-high heat until shimmering.
- Use tongs to add a tortilla; it should sizzle. Fry each side about 30 seconds until lightly golden and crisp. Drain briefly on paper towels and season with flaky salt. The shells will crisp further as they cool.
Tasty TOSTADA TOPPING Options
Toppings are where tostadas shine—mix and match from simple to bold. Here are favorite options to inspire your own combinations.
- Fresh cilantro or scallions
- Shredded lettuce
- Chopped tomato
- White or red onion (fresh or pickled)
- Sautéed or grilled vegetables
- Black bean salsa
- Cheese (grated or crumbled)
- Pico de gallo
- Jarred or homemade salsa
- Guacamole
- Sour cream or Greek yogurt
- Tomatillo salsa verde or avocado salsa verde
- Sliced black olives
- Jalapeños
- Shredded cabbage or slaw
- Hot sauce
- Chopped avocado
Mini Refried Bean Tostadas
This recipe uses small street-taco-sized corn tortillas to yield about 12 mini tostadas. If you use full-size corn tortillas, expect roughly 6–7 standard tostadas. Both sizes are great depending on whether you want bite-sized snacks or larger plates.
The combination of crunchy shells, creamy seasoned beans, and bright toppings is irresistible. Warm, spiced refried beans act as a rich base, while lettuce, tomato, onion, avocado, cheese, and a squeeze of lime keep each bite fresh and balanced.
Here’s a concise version of the recipe and method so you can make them at home.
Mini Tostadas
Ingredients
- 1 can (16 oz) vegetarian refried beans
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp ground cumin
- 12 mini yellow corn tortillas or 6–7 regular corn tortillas
- oil for baking or frying
Tasty Topping Options – Choose Your Favorites!
- Fresh cilantro or chopped green onion
- Crumbled cotija cheese
- Grated cheese
- Chopped tomatoes
- Sliced jalapeños
- Guacamole or sliced avocado
- Pickled red onions
- Shredded lettuce or cabbage slaw
- Salsa or hot sauce
- Sour cream
Instructions
Oven Baked Tostada Shells
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Preheat oven to 400℉. Brush or spray both sides of tortillas with oil and season with salt. Place in a single layer on a baking sheet.
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Bake 10 minutes, flipping at 5 minutes to crisp both sides. Remove when golden and crisp.
Restaurant-Style Fried Tostada Shells
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Heat ¼–½ inch frying oil in a small skillet over medium-high until shimmering. Fry each tortilla about 30 seconds per side until lightly golden. Drain on paper towels and season with salt.
Warm and Season Refried Beans
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Mix chili powder, garlic powder, and cumin into the refried beans. Stir in a few spoonfuls of salsa or taco sauce if you like. Heat on the stovetop or in the microwave until warmed through.
Add Toppings and Dig in!
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Spread warmed beans on each shell and top with your favorite toppings. Serve immediately.
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If using grated cheese, you can add beans and cheese to the shells and pop them in the oven briefly to melt the cheese before adding fresh toppings.
Notes
Nutrition
MORE TASTY TOSTADA RECIPES
Black Bean Tostadas
Shrimp Tostadas with Easy Blender Guacamole
Vegetarian Bean Tostadas
Breakfast Tostadas
If you try these refried bean tostadas, I’d love to hear about it—leave a comment and share what toppings you used. Tag @PEASandCRAYONS on Instagram so I can see your creations—happy cooking!