Homemade Bean Tostadas

Homemade Bean Tostadas
We're turning fast food into slow food with this Homemade Bean Tostada recipe. Crafting each component with care and attention will pay off when you take your first bite into this artisanal masterpiece. Featuring our oh-so popular Tortilla Flour and Ojo de Cabra beans sourced from Primary Beans, you're in for a delicious adventure.

What You'll Need


Electric pressure cooker or stock pot

Large cast iron pan (about 12 inches)

Potato masher


Tea Towel

Tortilla press or rolling pin

Parchment paper

Pastry brush

2 rimmed cookie sheets

For the Beans

1 lb (16 oz) Ojo de Cabra Organic Beans


1-1/2 tsp coarse salt, plus more to taste

3 tablespoons neutral oil, divided

1 yellow onion, diced

1 jalapeno, diced

4 cloves garlic, minced

For the Tostadas

1 box Tortilla Flour

1/4 cup solid coconut oil (or neutral oil), plus extra for brushing

1-1/2 teaspoon salt

1-1/2 teaspoon baking powder

1-1/2 cups warm water

For the Toppings

4 avocados, diced

4 Roma tomatoes, diced

4-6 oz Cotija cheese, crumbled

1 bunch cilantro

3 limes, quartered

Salt to taste

Chili powder to taste, optional


Cook the Beans

Check out Primary Beans handy Bean Cooking Guide.

Rinse the Ojo de Cabra beans in cool water and drain. Add 1-1/2 teaspoons salt then cover with 2 inches of water. Place in pressure cooker and set to cook on high for 35 minutes. (Alternately, you can slow simmer the beans in a stock pot, covered or partially covered, until tender, usually 1-1⁄2 to 3 hours.)

Once cooking is complete, you can let the pressure release naturally on its own, which takes about 20 to 30 minutes, or you can do a "quick release".

Set aside.

Make the Tostadas

While the beans are cooking, mix Tortilla Flour, salt and baking powder with coconut oil until well combined and small crumbles begin to form. Add warm water and mix until well incorporated. Knead for 2-3 minutes. (Hint: A pastry cutter works great for this step.)

Shape dough into 24 balls, cover with tea towel and let rest at room temperature for 30 mins.

Preheat a pan on medium-high heat. Press dough ball using tortilla press lined with two pieces of parchment.

Cook tortilla on hot pan until it browns and easily releases from the pan (about 20 secs). Flip and cook on the other side for about 20 seconds. Flip again and let cook through the center for an additional 10-15 seconds.

Set aside.

Make the Refried Beans

Drain beans, reserving bean broth. Set aside.

Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Add onions to skillet and sautee for 3-5 minutes until beginning to soften. Add jalapenos and continue to cook until onions are translucent. Add garlic and cook for 1 more minute.

Add drained beans and 2 remaining tablespoons of oil and cook until warm.

Using a potato masher, mash beans and onion mixture, ladling bean broth to add moisture until you reach your desired consistency. For the most beautiful, pillowy refried beans, add all the ingredients to a blender and blend until it reaches a completely smooth texture, adding bean broth as needed.

Make Tostadas

Preheat oven to 400 F. Brush tortillas lightly with oil using a pastry brush. Place tortillas in a single layer on cookie sheets.

Bake tortillas for 5 minutes, then turn tortillas using spatulas or tongs, rotate the cookie sheets, and bake for 3 to 6 minutes longer until tortillas are crispy and light brown.

Repeat to cook all 24 tostadas.


Spread a thin layer of refried beans over the tostada shell. Add a small spoonful of diced avocados, and tomatoes. Sprinkle with chili powder and salt to taste. Top with cotija cheese, a few sprigs of cilantro, and a squeeze of lime juice.

Share and enjoy!

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Vintage Tea Towel


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