Crispy Bean Tostadas with Roasted Corn Salsa
I love making tostadas for dinner because it’s such an easy and fun dinner that can break up a monotonous dinner rotation. This one takes a pantry staple, the humble refried beans, and elevates them by putting them on a tostada and topping with a fresh roasted corn salsa that adds such a nice texture contrast to the beans. Crispy tostada, creamy refried beans, pops of corn, with a spice kick from the chipotle ranch, you will be shocked at how much flavor can come out of limited ingredients!
Traditionally, I buy a can of black beans, drain them and simmer them with a can of green chilies or some salsa with spices like cumin, garlic powder, and paprika and finish them with a little lime. To make this simple for our 5 ingredient series, we let store bought do the work here, but try and find a refried beans can that has some green chilies or salsa or something to amp up the flavor.
Lets Talk Toppings:
- I love switching up my toppings for these tostadas depending on my mood because the toppings can make it taste completely different!
- I opted for a corn and avocado salsa for these with a drizzle of chipotle ranch which is FANTASTIC. If you don’t have SideDish near you or just want to make from scratch, mix some plain greek yogurt with chipotles in adobo and a dab of mayo for a similar vibe. For a vegan option, you can use my recipe for Vegan Queso or just sub for salsa.
- Refried black beans work best in this recipe, but it is difficult to find ones with green chilies or salsa in them. If you’re not worried about ingredient count, I would simmer refried black beans with a small can of diced green chilies or ½ cup of salsa, but refried pinto beans taste great in this as well.
- Other topping options:
- Shredded lettuce with pico de gallo, salsa, and shredded cheese
- Avocado, lime, queso fresco, crema
- Elote style
- Pickled red onions, pickled jalapenos, and avocado crema
- Technically, this recipe is 8 ingredients because of the lime, cilantro, and cotija cheese as flavor enhancers. I’ve made these tostadas without those with just the flavoring of the Chipotle Ranch and they still taste great, so skip them if you want a true 5 ingredient recipe!
For the Tostada Shells:
- Corn tortillas really work best with tostadas, but I’ve had success with cassava or almond flour tortillas for a grain free option
- I like to bake my tostadas as a hands off option while I prep my toppings. The key to baked tostadas is to ensure they are brushed or sprayed with oil on both sides (I like using avocado oil spray for this). They should take about 7-10 minutes in the oven, flipping halfway, but keep a close eye on them so they don’t burn as it will depend on your oven.
- You can also shallow fry the tostada shells in a skillet for 1-2 minutes per side until crispy. Make sure you are using a neutral oil with a high smoke point like avocado or vegetable, and make sure the oil is hot before adding your tortilla. Cook one tortilla at a time to avoid crowding the pan.
- You can prep tostada shells in advance and just keep them in an airtight container or sealed bag until ready to use. To reheat, crisp them in a 350 degree oven for a few minutes until warmed through and crisp again.
Crispy Bean Tostadas with Corn Salsa
- Total Time: 25
- Yield: 2 1x
Description
Crispy tostada, creamy refried beans, pops of corn, with a spice kick from the chipotle ranch, you will be shocked at how much flavor can come out of limited ingredients!
Ingredients
For the Crispy Bean Tostadas with Roasted Corn Salsa:
- 4 corn tortillas
- Avocado oil spray
- 1 can refried beans (preferably ones with chilies or salsa in it)
- 2 ears of corn (husk removed)
- 1 avocado, diced
- 1 tbsp SideDish chipotle ranch + more for drizzling
- Salt to taste
- Juice from 1 lime
- ¼ cup chopped fresh cilantro
- 3 tablespoons crumbled Cotija cheese, plus 1 tablespoon for topping (optional)
Instructions
For the Crispy Bean Tostadas with Roasted Corn Salsa:
- Preheat the oven to 400°F. Place tortillas on a baking sheet and spray or brush with avocado oil on both sides.
- Add refried beans to a small pot and cover, cooking on low until warmed through, about 5-10 minutes. Stir every few minutes to avoid burning.
- Bake the tortillas for 5 minutes, then flip and bake for another 4-5 minutes or until crisp. Season with salt and set aside while you work on the rest of your ingredients.
- Prepare the Corn Salsa: Turn a gas burner to medium-high. Using tongs, place the corn directly over the flame. Rotate every 30–60 seconds until charred spots appear all around (about 5–7 minutes total per ear). You can also follow this method in a cast iron skillet. Remove and set aside to cool.
- Use a sharp knife to slice kernels off the cob and add them to a bowl with the diced avocado, chipotle ranch, lime juice, cilantro, cotija, and a pinch of salt. Mix until well combined and taste to adjust for seasoning.
- Assemble your tostadas: Spread refried bean mixture evenly on tostada shells. Top with roasted corn avocado salsa, drizzle with more chipotle ranch, and finish with cotija and more cilantro. Serve and enjoy!
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Quick & Easy
*Note: this recipe is not sponsored, but I did receive a gift card to purchase the SideDish dressing. I have purchased SideDish with my own money many times, and really like the ingredients and the taste of the product!