Quick Tostadas with Refried Beans, Avocado, and Pickled Red Onion

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy corn tostadas topped with creamy refried beans, fresh avocado slices, tangy pickled red onions, and a sprinkle of cotija cheese for a fast and flavorful Mexican snack or light meal. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 30 minutes, pairs corn tostadas, refried beans, ripe avocado, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Cook: 10 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

8 pieces corn tostadas
1 1/2 cups refried beans
1 large ripe avocado, sliced
1 small red onion, thinly sliced
1/4 cup white vinegar
1/4 cup water
1 tbsp sugar
1 tsp, divided salt
1/2 cup crumbled cotija cheese
1/4 cup fresh cilantro leaves, chopped
4 lime wedges
1 tbsp olive oil

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Instructions

Step 1: In a small bowl, combine 1/4 cup white vinegar, 1/4 cup water, 1 tbsp sugar, and 1/2 tsp salt. Stir until sugar dissolves, then add 1 small thinly sliced red onion. Let sit for 15 minutes to pickle.
Step 2: Heat 1 1/2 cups refried beans in a small saucepan over medium heat until warmed through, about 5 minutes. Stir occasionally to prevent sticking.
Step 3: Lightly brush 8 corn tostadas with 1 tbsp olive oil and toast in a 375°F oven for 5 minutes until crisp and warm.
Step 4: Spread about 3 tbsp warm refried beans evenly over each tostada. Top with sliced avocado from 1 large ripe avocado, a spoonful of pickled red onions, and sprinkle with 1/2 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro.
Step 5: Serve immediately with lime wedges for squeezing over each tostada.