Bean and Cheese Tostadas

Ingredients

• AmountIngredientEst. cost
• 8 corn tortillas $0.67
• 1 can (398 mL) refried beans $1.79
• 1 can (540 mL) pinto or black beans, drained $1.50
• 100 g shredded cheddar cheese $1.87
• 0.5 head romaine or iceberg lettuce, shredded (~200 g) $1.00
• 2 medium tomatoes, diced $1.00
• 0.5 cup sour cream $0.75
• 1 tsp ground cumin $0.05
• 1 tsp garlic powder $0.05
• 0.5 tsp chili powder $0.05
• 1 tbsp vegetable oil (for brushing tortillas) $0.06
• to taste hot sauce and salt $0.05
• 0.5 tsp smoked paprika $0.02
• 0.5 tsp onion powder $0.02
• 1 tbsp lime juice (optional) $0.10
• 0.25 tsp salt for beans $0.01
• 1 tbsp water (to loosen beans) $0.00
• 1 tbsp butter (optional, for beans) $0.19
• 1 clove garlic, minced (optional, for beans) $0.08
• 0.25 tsp cayenne pepper (optional) $0.01
• 2 green onions, sliced (optional) $0.66
• 0.5 tsp black pepper $0.01
• 1 tsp white vinegar (optional) $0.05
• 0.5 tsp dried oregano $0.02
• 0.25 tsp ground coriander $0.01
• 0.5 tsp chipotle powder (optional) $0.05
• optional avocado or guacamole $0.00
• optional pickled jalapeños $0.00
• Recipe total$10.07

Instructions

1. 1 Preheat oven to 400°F (200°C).
2. 2 Brush both sides of each corn tortilla lightly with oil. Arrange in a single layer on a baking sheet.
3. 3 Bake 10–12 minutes, flipping halfway through, until crispy and lightly golden at the edges. Watch closely — they burn quickly.
4. 4 While the tortillas bake, combine the refried beans and the drained whole beans in a small saucepan over medium-low heat. Add cumin, garlic powder, chili powder, smoked paprika, onion powder, and a splash of water. Stir until heated through and well-seasoned.
5. 5 Spread a generous layer of the bean mixture onto each baked tostada.
6. 6 Top with shredded cheese, lettuce, tomatoes, sour cream, and hot sauce.
7. 7 Serve immediately — the tostadas go soft quickly once topped.

Nutrition per Serving

Estimated values per serving.