5 Layer Bean and Cheese Tostada with Mexican Rice
These 5‑Layer Bean & Cheese Tostadas with a side of fluffy Mexican rice are a favorite for good reason—crispy corn shells layered with hearty beans, melty cheese, vibrant veggies, creamy avocado, and zesty salsa, all balanced with a side of savory rice. They’re easy, customizable, and perfect for gatherings or weeknight dinners.
Ingredients
For the tostadas:
- 8 corn tostada shells
- 1 (15 oz) can refried beans
- 1 can black beans, drained & rinsed
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup shredded lettuce or cabbage
- 1 cup diced tomatoes
- ¼ cup diced avocado
- ¼ cup cilantro, chopped
- Optional: pickled jalapeños, lime wedges
For the Mexican rice:
- 1 package microwave Mexican or Spanish rice (or 1 cup cooked rice seasoned taco‑style)
Instructions
- Warm the beans & rice: Heat the refried beans on the stovetop. Microwave or cook the Mexican rice as directed.
- Layer the tostadas:
- Spread ~2 Tbsp refried beans over each tostada shell.
- Top with ~2 Tbsp black beans.
- Sprinkle with shredded cheese, then bake or broil at 400°F for 5 minutes, until cheese is melted and bubbly.
- Add fresh toppings: Remove from oven and layer with lettuce/cabbage, tomatoes, avocado, cilantro, and pickled jalapeños (if using). Squeeze with lime and serve alongside the Mexican rice.
Why You’ll Love It
- Fun & Interactive – Build-your-own tostadas let everyone customize their flavor profile.
- Balanced & Satisfying – Combines protein, fiber, fresh produce, healthy fats, and carbs in one plate.
- Quick & Weeknight‑Friendly – Ready in under 30 minutes, with no chopping required if using pre-shredded veggies.
- Party‑Perfect – Ideal for Taco Tuesday, game nights, or casual get-togethers.
Customization Ideas
- Add protein: Top with shredded rotisserie chicken, seasoned ground beef, or tofu crumbles.
- Keep it plant-based: Use vegan cheese and maximize black beans and veggies.
- Gluten-free: Make sure your rice is gluten-free (most are) and opt for corn tostada shells.
- Kid-friendly: Let kids skip fresh toppings or top half the tostadas with cheese only.
Nutritional Highlights
- Beans = plant-based protein + fiber
- Avocado & cheese = healthy fats + calcium
- Fresh veggies & cilantro = vitamins A & C, plus a pop of color and freshness
- Corn tortillas = gluten-free base with whole-grain goodness (check packaging)
Whether you’re looking for an easy weeknight meal, a fun party spread, or a hands-on family dinner, these 5‑Layer Bean & Cheese Tostadas with Mexican rice deliver big on flavor, nutrition, and fun. Layer them your way, make memories around the table, and enjoy every crunchy, cheesy bite!
5 Layer Bean and Cheese Tostada with Mexican Rice
Ingredients
- 1 package tostada shells 8
- 2 cans low-fat refried beans
- 1 cup shredded cheddar jack cheese
- Shredded lettuce for topping
- Salsa for topping
- Guacamole for topping
- 1 package microwave Mexican rice cooked to package directions
Instructions
- In a small pan, heat up refried beans over medium heat until warmed through. Lay out 8 tostada shells and divide refried beans among them. Spread refried beans to cover each tostada shell. Top each with 2 tbsp shredded cheese, shredded lettuce, salsa and guacamole. Serve with Spanish rice.
Notes
Plant-based: Use vegan refried beans. Use vegan cheese shreds.
Meat-eater in the group: Add cooked chorizo or shredded chicken in after the cheese.
Kid-friendly: Let them make their own with their favorite toppings and veggies
