Gluten-Free Crispy Bean Tostadas
Elevate your taco night with these Gluten-Free Crispy Bean Tostadas, a perfect fusion of bold flavors and wholesome ingredients. Featuring crunchy corn tostada shells as the base, this quick and satisfying recipe layers creamy, spiced refried beans infused with garlic, cumin, and paprika. Topped with fresh shredded lettuce, juicy cherry tomatoes, buttery avocado slices, and fragrant cilantro, each bite is a celebration of vibrant textures. Customize with tangy Cotija cheese and a dollop of sour cream—or switch to a dairy-free alternative—to make it your own. Ready in just 25 minutes, these gluten-free tostadas are ideal for busy weeknight dinners or casual entertaining. Discover a deliciously simple way to embrace Mexican-inspired cuisine that’s naturally gluten-free and packed with flavor!
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Recipe Information
Ingredients
- 8 pieces Corn tostada shells
- 2 cups Refried beans (gluten-free)
- 2 tablespoons Olive oil
- 1 medium White onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 2 tablespoons Fresh lime juice
- 2 cups Shredded lettuce
- 1 cup Cherry tomatoes, halved
- 1 large Avocado, sliced
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Cotija cheese, crumbled (optional)
- 0.5 cup Sour cream (or dairy-free alternative)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the corn tostada shells on the prepared baking sheet and bake for 5 minutes, or until they are crisp and slightly golden. Set aside.
Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for another minute until fragrant.
Stir in the refried beans, ground cumin, paprika, and salt. Cook for 3-4 minutes, stirring occasionally, until the beans are warmed through and the spices are well incorporated. Remove from heat.
Squeeze fresh lime juice over the cooked bean mixture and stir to combine.
To assemble, spread a generous layer of the bean mixture onto each crispy tostada shell.
Top with shredded lettuce, halved cherry tomatoes, avocado slices, chopped cilantro, and crumbled Cotija cheese (if using).
Finish with a dollop of sour cream or your favorite dairy-free alternative on each tostada.
Serve immediately and enjoy your Gluten-Free Crispy Bean Tostadas!
Nutrition Facts
Calories |
3857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.6 g | 284% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 6723 mg | 292% | |
| Total Carbohydrate | 408.1 g | 148% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 27.8 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1629 mg | 125% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 4440 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
