Crispy Bean Tostadas with Smashed Avocado and Jicama-Cilantro Slaw

Anyone here a fan of tostadas? Tostadas are great if you like tacos. Tostadas are essentially crunchy tortilla-based flat tacos. They are messy to eat, so avoid ordering them on a first date, but they are so enjoyable and rewarding.

This recipe is from the Two Peas & Their Pod Cookbook, a new publication by my friend Maria (affiliate link). For busy families, her lovely book offers simple, daily dishes that are approachable and fresh.

Since these tostadas feature all the same characteristics as a delicious taco, including something heavy (refried beans), something creamy (avocado), something crunchy (shredded cabbage and jicama), something sour (pickled onions), and loads of fresh tastes, I knew this recipe would be fantastic.

What’s best? This recipe was created by Maria to be quick and simple enough for a typical weeknight. You could create them right now!

Cookbook by Two Peas & Their Pod

There are 115 kid-friendly recipes in Two Peas & Their Pod Cookbook: Favorite Everyday Recipes from Our Family Kitchen, along with party menus and culinary advice. This tostada recipe can be found in the section on vegetarian main dishes.

Because Josh is not a vegetarian and Maria is, this book is ideal for mixed families or people who are attempting to consume less meat. I have the following recipes bookmarked to try:

  • Salad with kale and wild rice with maple-mustard dressing
  • Stir-fried snap peas with orange, ginger, and sesame seeds in a mushroom-farro soup
  • Sweet potatoes stuffed with enchiladas
  • cheesy macaroni and pesto

Maria is famous for her homemade cookies, so you’ll find a bunch of delicious cookies (and desserts) in the back of the book.


Tostada Ingredients

These vegetarian tostadas (which are easily made vegan if you omit the cheese) are layered with several components. Maria’s techniques help these tostadas come together quickly.

Crispy Baked Tortillas

Be sure to use 100 percent corn tortillas so your tostadas turn out nice and crispy. I’ve made the mistake of trying to use a corn and wheat flour blend, and they never crisped up!

Refried Beans

Beans make these tostadas hearty enough to fill you up, offering protein fiber. Maria suggests buying vegetarian refried beans. I’m an over-achiever and decided to make my own with canned beans.

Mashed Avocado

This is basically simplified guacamole, and offers a wonderfully creamy component. You’ll mash up some avocados, stir in lime juice and add salt, to taste. Easy!

Jicama-Cilantro Slaw

This slaw is made with shredded green cabbage, crisp jicama, cilantro, lime juice, cumin, and chili powder. It’s simple to prepare and makes the perfect refreshing topper. (Jicama is a root vegetable that is delightfully crisp and mild in flavor. If you can’t find it, simply add more cabbage.)

Lightly Pickled Red Onions

We’ll stir some lime juice and vinegar into sliced onions, and let them rest. By the time the remaining components are ready to go, the onions will be lightly softened, mellowed in flavor, and pickled.

Grape Tomatoes and Queso Fresco

A handful of grape tomatoes (or cherry tomatoes) and some crumbled queso fresco finish off these tostadas. Queso fresco is a mild, creamy, crumbly Mexican cheese. Feta cheese is a good substitute if you can’t find it. Feta is more salty and tangy.

Also read: Veggie Teriyaki Stir-Fry with Noodles


Pickled red onions

  • ½ medium red onion, thinly sliced
  • Juice of 1 lime
  • 1 tablespoon white vinegar
  • Pinch of salt

Jicama-Cilantro Slaw

  • 2 cups shredded green cabbage
  • ½ cup fresh cilantro leaves
  • ½ cup ¼-inch-thick slices peeled jicama, or additional shredded cabbage
  • Juice of 1 lime
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and freshly ground black pepper, to taste


  • 6 corn tortillas
  • Extra-virgin olive oil or cooking spray
  • Salt, to taste
  • 2 cans (16 ounces each) vegetarian refried beans, or 1 batch homemade refried beans
  • 3 large ripe avocados, pitted and peeled
  • Juice of 1 lime
  • ½ cup halved grape tomatoes
  • ½ cup crumbled queso fresco or feta cheese


  1. Make the pickled onions: In a medium bowl, combine the sliced onions with the lime juice, vinegar and salt and stir until the onions are well coated. Let the onions sit while you make the slaw and tostadas. The pickled onions can be stored in a jar in the fridge for up to 1 week.
  2. Make the slaw: In a large bowl, combine the cabbage, cilantro, jicama, lime juice, cumin and chili powder. Season with salt and pepper to taste, and set aside.
  3. Assemble the tostadas: Preheat the oven to 425 degrees Fahrenheit. Brush or spray both sides of each tortilla generously with olive oil or cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.
  4. Gently heat the refried beans in the microwave or on the stovetop. In a large bowl, mash the avocados with a fork or potato masher. Stir in the lime juice and season with salt, to taste.
  5. Spread refried beans evenly over each tortilla. Add a layer of smashed avocado and top with the slaw, pickled onions, tomatoes and queso fresco. Serve immediately.