Four-Layer Mexican Tostada with Black Beans and Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant tostada featuring four distinct layers of refried black beans, fresh avocado, pico de gallo, and melted cheese for a satisfying crunch. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs corn tostada shells, refried black beans, ripe avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 diced medium tomato, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to make pico de gallo and set aside.
  2. Step 2: Heat 1 cup refried black beans in a saucepan over medium heat for 4-5 minutes until warm, stirring occasionally.
  3. Step 3: Preheat oven to 375°F. Place 4 corn tostada shells on a baking sheet and brush each with 1 tsp olive oil. Bake for 5 minutes until slightly crisp and warmed through.
  4. Step 4: Spread 1/4 cup warm refried black beans evenly over each tostada shell, then layer with 1/4 sliced ripe avocado, 2 tbsp pico de gallo, and sprinkle 1/4 cup shredded Monterey Jack cheese on top of each.
  5. Step 5: Return tostadas to the oven and bake for an additional 5 minutes until the cheese melts and edges are crisp. Serve immediately.

Frequently asked questions

How long does Four-Layer Mexican Tostada with Black Beans and Avocado take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Four-Layer Mexican Tostada with Black Beans and Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn tostada shells from drying out.

Can I substitute ingredients in Four-Layer Mexican Tostada with Black Beans and Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Four-Layer Mexican Tostada with Black Beans and Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Four-Layer Mexican Tostada with Black Beans and Avocado vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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