Crunchy Pinto Tostadas with Cabbage-Lime Slaw

Why You’ll Love This Recipe

• Big flavor, tiny budget: beans, cabbage, and pantry spices deliver satisfying results.
• Lightning fast: on the table in about 30 minutes.
• Textural bliss: shatteringly crisp tortillas, creamy beans, crunchy slaw.
• Flexible toppings: use queso fresco or cheddar and any salsa you love.

Grocery List

• Produce: Green cabbage, 1 lime, 1 small jalapeño (optional), cilantro, 1/2 small onion, 2 garlic cloves, lime wedges (optional)
• Dairy: Queso fresco or sharp cheddar, mayonnaise
• Pantry: Corn tortillas, canned pinto beans, neutral oil, olive oil, low-sodium broth (or water), salsa, ground cumin, chili powder, kosher salt, black pepper, hot sauce (optional)

Full Ingredients

For the Crunchy Tostadas

• 8 (6-inch) corn tortillas
• 2 tbsp neutral oil (for baking) or 1/2 cup neutral oil (for frying)

For the Smashed Pinto Beans

• 2 tbsp olive oil
• 1/2 small onion, finely chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 (15-oz/425 g) cans pinto beans, drained and rinsed
• 1/2 cup low-sodium chicken or vegetable broth (or water)

For the Cabbage-Lime Slaw

• 4 cups shredded green cabbage (about 10 oz/280 g)
• 2 tbsp fresh lime juice (from 1 large lime), plus wedges for serving
• 1 tbsp mayonnaise
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño, seeded and minced (optional)
• 1/2 tsp kosher salt
• 1/4 tsp sugar (optional, to balance acidity)

To Finish

• 1 cup salsa (pico de gallo or a smooth salsa roja)
• 3 oz queso fresco, crumbled (about 3/4 cup) or 3 oz sharp cheddar, shredded (about 3/4 cup)
• Hot sauce and extra lime wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Mix the cabbage-lime slaw

In a large bowl, combine the shredded cabbage, lime juice, mayonnaise, cilantro, jalapeño (if using), kosher salt, and sugar. Toss thoroughly to coat every strand. Let the slaw rest for at least 5 minutes to slightly soften and become glossy. Taste and adjust with an extra pinch of salt or a few drops of lime if needed.

Step 2: Crisp the tortillas (bake or fry)

For baking (fast and light): Preheat the oven to 400°F (205°C). Arrange tortillas on two sheet pans and lightly brush both sides with the 2 tbsp neutral oil. Bake for 8–10 minutes total, flipping after 5 minutes, until deeply golden and crisp. Transfer to a wire rack to cool and stay crunchy.

For frying (ultra-crunchy): Heat 1/2 cup neutral oil in a skillet to 350°F (175°C). Fry tortillas one at a time for 30–45 seconds per side until blistered and crisp. Drain on a rack or paper towels and sprinkle with a pinch of salt.

Step 3: Build the flavor base for the beans

Warm the olive oil in a medium skillet over medium heat. Add the chopped onion and cook, stirring, until translucent and lightly softened, about 3 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds. Sprinkle in the cumin, chili powder, salt, and black pepper; stir for 15–30 seconds to bloom the spices.

Step 4: Simmer and smash the pinto beans

Add the rinsed pinto beans and the broth (or water). Bring to a gentle simmer and cook for 4–5 minutes to warm through and thicken slightly. Use a potato masher or the back of a spatula to mash about 75–80% of the beans until you have a spreadable, still-textured mixture. If it looks dry, splash in 1–2 tbsp more liquid; if loose, simmer another minute. Taste and adjust salt.

Step 5: Assemble the tostadas

Spread about 1/4 cup of the warm smashed beans over each crisp tortilla, edge to edge to help keep the shell from cracking when you bite into it. If using cheddar and you prefer it melted, sprinkle it on the beans and return tostadas to the hot oven for 1–2 minutes until just melted. Top each with a small mound of slaw (about 1/3 cup), spoon on salsa (about 2 tbsp), and finish with a sprinkle of queso fresco or the melted cheddar.

Step 6: Serve with bright finishers

Arrange tostadas on a platter. Add lime wedges and a bottle of hot sauce to the table. Serve immediately while the shells are shatter-crisp and the beans are warm.

Pro Tips

• For maximum crunch, cool baked or fried tortillas on a wire rack so steam can escape.
• Beans spread best when warm; if they thicken as they sit, stir in a spoonful of hot water.
• Build in this order for structural integrity: tostada shell, beans, cheese (if melting), slaw, salsa.
• Keep batches warm and crisp in a 250°F (120°C) oven on a wire rack set over a sheet pan.
• Use what you have: water works fine in place of broth thanks to the sautéed aromatics and spices.

Variations

• Smoky chipotle: Stir 1–2 tsp minced chipotle in adobo into the beans for heat and smoke.
• Veggie-loaded: Add 1 cup thawed corn or finely diced bell pepper to the slaw for extra crunch and color.
• Protein boost: Top with a fried egg, leftover rotisserie chicken, or sautéed mushrooms for heartiness.

Storage & Make-Ahead

Beans: Refrigerate in an airtight container up to 4 days or freeze up to 3 months; reheat with a splash of water. Slaw: Best within 24 hours; keep chilled and toss again before serving. Tostada shells: Once fully cooled, store in an airtight container at room temperature up to 3 days; recrisp at 350°F (175°C) for 3–4 minutes. Assemble tostadas just before eating to keep shells crunchy.

Nutrition (per serving)

Approx. 495 calories; 17 g fat; 68 g carbohydrates; 12 g fiber; 18 g protein; 760 mg sodium (varies by salsa and cheese). Calculated with baked shells and queso fresco.