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Bean Tostadas with Guacamole, Lettuce Cheese and Salsa

Easy recipe for Bean Tostadas with Guacamole, Lettuce, Cheese & Salsa: seasoned beans on crispy tostada shells, melted Monterey Jack cheese, and fresh toppings for a Mexican‑inspired meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 Tostadas
Course: Main Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 can 16 oz refried black beans (or pinto beans) – creamy base
  • 1 can 16 oz black beans (drained & rinsed) – for extra texture
  • 1 can 4 oz diced green chiles – mild warmth
  • 1  tsp garlic powder
  • 1  tsp chili powder
  • 1  tsp cayenne pepper optional, for extra heat
  • Salt & black pepper – to taste
  • 8 corn tostada shells store‑bought or homemade
  • 2 cups shredded Monterey Jack cheese
  • ¼  cup or more salsa – for topping
  • ¼  cup shredded lettuce – or more
  • ¼  cup sour cream – or more
  • ¼  cup guacamole – or more

Method
 

Preheat oven/broiler:
  1. Position rack about 6 inches from the broiler.
Prepare the bean mixture:
  1. In a medium saucepan over medium heat, combine refried beans, whole black beans, diced green chiles, garlic powder, chili powder, cayenne (if using), salt and pepper. Stir until heated through (~3‑4 minutes).
Assemble the tostadas:
  1. Arrange the tostada shells on a baking sheet. Spoon the warm bean mixture evenly onto each shell. Sprinkle shredded Monterey Jack cheese over the beans on each tostada.
Melt the cheese:
  1. Place under the broiler and broil for 1‑3 minutes, watching carefully, until the cheese is melted and bubbling.
Top and serve:
  1. Remove from oven. Immediately top each tostada with salsa, shredded lettuce, sour cream and guacamole. Serve while the shell is still crisp.

Notes

For best crunch, use well‑heated tostada shells and add toppings just before serving.
Use freshly shredded Monterey Jack cheese rather than pre‑shredded for smoother melt.
Control heat with the cayenne and green chiles—adjust to preference.
If you like, pre‑toast the shells lightly in the oven for ~2‑3 minutes to enhance crispness.
Add pickled jalapeños, diced tomatoes or radishes for extra pop and texture.