Mini Tostadas with Refried Beans & Avocado

Mini Tostadas with Refried Beans & Avocado
DifficultyBeginner

Crunchy bite-sized corn tostadas topped with creamy refried beans, fresh avocado, zesty toppings, and optional cheese or salsa — a perfect Mexican-inspired finger food.

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the Mini Tostadas
 8 small corn tortillas, cut into halves or quarters (or use mini store-bought tostada shells)
 2 tbsp neutral oil (like canola or avocado oil)
 Pinch of salt
For the Refried Beans
 1 ½ cups refried beans (canned or homemade)
 1 tbsp olive oil or butter
 1 clove garlic, minced (optional)
 2 tbsp water or broth, to thin slightly
 Pinch of cumin or smoked paprika (optional)
 Salt & pepper to taste
For the Avocado Topping
 2 ripe avocados, diced or mashed
 1 tbsp lime juice
 Pinch of salt
 Optional: diced tomato, onion, or cilantro for a mini guacamole twist
Optional Toppings
 Crumbled queso fresco, cotija, or shredded cheese
 Chopped cilantro
 Diced red onion or scallions
 Cherry tomatoes, quartered
 Pickled jalapeños or radishes
 Sour cream or Mexican crema
 Hot sauce or salsa
 Lime wedges for serving
Prepare the Mini Tostada Bases
1

Option A: Using Fresh Tortillas

  1. Preheat oven to 400°F (200°C).

  2. Cut small corn tortillas into halves or quarters.

  3. Lightly brush both sides with oil and place on a baking sheet.

  4. Bake for 6–8 minutes per side, flipping halfway, until golden and crispy.

  5. Sprinkle with a pinch of salt while warm.

Option B: Using Store-Bought Shells

  1. No prep needed — just set them aside and focus on toppings!

Warm & Season the Refried Beans
2

  1. In a small saucepan, heat olive oil over medium heat.

  2. Add garlic (if using) and cook for 30 seconds until fragrant.

  3. Stir in refried beans. Add a splash of water or broth to thin slightly.

  4. Season with a pinch of cumin, salt, and pepper.

  5. Keep warm on low heat until ready to assemble.

Prep the Avocado
3

  1. Dice or mash avocado in a bowl.

  2. Add lime juice and a pinch of salt.

  3. For a chunky guacamole-style topping, add diced onion, tomato, and cilantro.

Assemble the Tostadas
4

  1. Spread 1–2 teaspoons of warm refried beans onto each crispy tostada.

  2. Top with a dollop or slice of avocado (or mashed mixture).

  3. Add any of the optional toppings you like:

    • Queso fresco

    • Chopped tomato

    • Pickled onion

    • Cilantro

    • Crema or hot sauce

  4. Serve immediately while the tostadas are crispy!

Flavor Variations
5

  • Use black bean refried beans or pinto

  • Add shredded rotisserie chicken or carnitas for a meaty twist

  • Try chipotle crema or sriracha mayo for extra flavor

  • Make it vegan with dairy-free cheese or avocado-only topping

Pairing Suggestions
6

  • Drink: Agua fresca (hibiscus or tamarind), lime margarita, or a cold Mexican lager

  • Side ideas: Elote (Mexican street corn), cucumber salad, or tortilla soup

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Ingredients

For the Mini Tostadas
 8 small corn tortillas, cut into halves or quarters (or use mini store-bought tostada shells)
 2 tbsp neutral oil (like canola or avocado oil)
 Pinch of salt
For the Refried Beans
 1 ½ cups refried beans (canned or homemade)
 1 tbsp olive oil or butter
 1 clove garlic, minced (optional)
 2 tbsp water or broth, to thin slightly
 Pinch of cumin or smoked paprika (optional)
 Salt & pepper to taste
For the Avocado Topping
 2 ripe avocados, diced or mashed
 1 tbsp lime juice
 Pinch of salt
 Optional: diced tomato, onion, or cilantro for a mini guacamole twist
Optional Toppings
 Crumbled queso fresco, cotija, or shredded cheese
 Chopped cilantro
 Diced red onion or scallions
 Cherry tomatoes, quartered
 Pickled jalapeños or radishes
 Sour cream or Mexican crema
 Hot sauce or salsa
 Lime wedges for serving
Mini Tostadas with Refried Beans & Avocado
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