Tacos are considered a kings food in my house. Tostadas are flat tacos, right? Well, not really. Tostada means “toasted.” It’s kind-of hard to toast a taco because all the ingredients are wrapped up inside it’s crunchy shell (or soft shell depending on your preference). Tostadas and tacos have very similar (if not the same) ingredients, therefore, we are making room for toasty tostadas at the king’s table! Especially these avocado tostadas!
I have made these tostadas in two ways. One with refried beans and one with sour cream. Both are delicious variations. The avocado serves as a base in the first, and gets a smear of sour cream. In the other, I use refried beans as a base, and put the avocado on top. In between the base and the smear you get a layer of melty-gooey cheese from the toasting process!
Tostadas are very simple to make, but they aren’t always easy to eat! The trick is all in how you build them. I love all the fresh toppings, but they fall right off if you don’t have a something for them to stick to. I use sour cream or mashed avocado on top of my melted cheese to help the chopped fresh veggies to stick tight so you can eat with ease! Enjoy!
Try this recipe made with easy guacomole or homemade refried beans!
PrintAvocado Tostadas
These baked avocado tostadas are easy to make and healthy! Try them with your favorite guac recipe as well.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2-3 servings
- Category: Entree
- Cuisine: Mexican
Ingredients
- 8 – 6 in corn tortillas
- Parchment paper
- 2 ripe avocados, mashed, or guac made from 2 avocados
- 1 cup refried beans
- 1 cup shredded cheese (Cheddar or Mexican blend)
- Aluminum foil
- 1/2 cup sour cream
- Chopped romaine lettuce
- Chopped fresh tomatoes
- Hot sauce, such as tapatio, for serving
Instructions
- Preheat oven to 400°F.
- Place tortillas on a parchment lined baking sheet so that they are not touching. Bake in multiple batches if necessary.
- Bake tortillas in the preheated oven for 10 minutes, flipping them over after 5 minutes.
- Once tortillas are cooled enough to handle, spread all of the refried beans over 4 of them. Spread half of the avocado or guacamole over the other 4.
- On a foil lined baking sheet, sprinkle each tostada with 2 TBS cheese. Place the oven rack to the highest slot and turn it up to broil. Broil tostadas for 30 seconds to 1 minute, or until the cheese is just melted. Watch carefully or the edge of the tortilla will burn.
- Smear sour cream over the tostadas made with avocado, and spread the remaining avocado over the ones made with refried beans.
- Sprinkle tostadas with lettuce and tomatoes. Press gentle on the fresh veggies so that they stick to the sour cream or avocado. Serve with hot sauce.
Notes
Don’t be tempted to think you need to coat the tortillas with oil before baking. It just makes for greasy hands while eating. Buy a quality corn tortilla and they should crisp up nicely enough to snap with every bite. If they don’t, try a different brand of tortillas.
