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Smoky Refried Bean Tostadas

Scott Phillips

Servings: 4

These refried bean tostadas are fresh, satisfying, and they come together in no time.


  • 7 Tbs. canola or vegetable oil; more if needed          
  • 8 5- to 6-inch corn tortillas
  • Kosher salt
  • 1 medium onion, finely diced
  • 1 tsp. ground cumin
  • 2 15-oz. cans pinto beans, rinsed and drained
  • 2 Tbs. chipotle (smoked) Tabasco sauce
  • 1 cup crumbled feta (about 6 oz.)
  • 3/4 cup finely diced fresh tomato
  • 1/2 cup thinly sliced red radishes
  • 1/2 cup loosely packed cilantro leaves

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 640
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 35
  • Sodium (mg): 1400
  • Carbohydrates (g): 62
  • Fiber (g): 14
  • Protein (g): 20


  • Heat the oven to 200°F (or heat a warming drawer if you have one). Line a baking sheet with paper towels. Heat 5 Tbs. of the oil in a small (8-inch) nonstick omelet pan over medium-high heat until the oil bubbles right away when the edge of a tortilla is dipped into it. Using tongs and working with one tortilla at a time, fry the tortillas until golden brown on both sides, about 30 seconds per side. As each one finishes frying, briefly dangle the tortilla above the pan to allow some of the excess oil to drip back into the pan, and then transfer the tortilla to the paper-towel-lined baking sheet. Sprinkle each tortilla with a little salt while it’s still hot. As you fry, adjust the heat to keep the oil from getting too hot or cool, and if the pan goes dry, add more oil, 1 Tbs. at a time. When all the tortillas are fried, keep them warm in the oven
  • Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until softened and lightly browned around the edges, about 3 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the beans, 1 tsp. salt, and 1 cup water. Working quickly, mash the beans with the back of a fork until most but not all of them are broken apart, and simmer until the beans look creamy and spreadable and much of the water has been absorbed, about 3 minutes. Stir in the chipotle Tabasco sauce and season to taste with more salt if needed.
  • To serve, spread each tortilla with about 1/3 cup of the beans, and top with the feta, tomato, radishes, and cilantro leaves.

Serve with Spicy Grilled Corn Salad with Black Beans and Queso Fresco and Fresh Cherry Margaritas.


Rate or Review


  • penelopeplantlady | 01/12/2015

    Loved all of the flavors. I also added a bit of avocado, and a tiny bit of finely shredded lettuce for extra crunch. Didn't have the chipotle smoked tobasco, so used sriracha. O.K., but will seek out the tobasco.Made again: Still wonderful! Instead of lettuce, added some salad bar cabbage salad (very piquant) and some shredded purple cabbage. Best yet!!!

  • bessieheath | 03/18/2013

    Easy & satisfying. I used some chipotle chili powder to add a little more heat. Love the radishes. I like to add some avocado.

  • Bquart | 12/01/2012

    I thought this looked beautiful with all the colors and tasted great too. My only complaint- I halved the recipe and expected to eat part today and part tomorrow- but now I don't have enough left! I ate too much!

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