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    Home » Air fryer

    Vegan refried bean tostadas (air fryer or baked)

    Updated: Apr 17, 2025 · Published: Sep 14, 2022 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 13 Comments

    Jump to recipe Watch video
    Text overlay: Refried bean tostadas. Vegan and gluten free. Baked or air fried. Vegan tostada on plate.

    Vegan tostadas are so easy to make in the air fryer, oven, or pan fried.

    Homemade tostada shells come together quickly using corn tortillas. Finish with toppings like refried beans, avocado, and salsa.

    This vegan and gluten-free lunch or dinner is ready in about 20 minutes!

    Hand holding baked tostada, topped with colorful toppings.

    There's not much better than the satisfying crunch of a refried bean tostada.

    You get all of your favorite toppings like avocado and salsa riding on a crispy corn tortilla shell. (Translated from Spanish, tostada means "toasted.")

    It's a wonderfully messy indulgence.

    If you've never had a tostada before, think of it as a flat crunchy taco or a single oversized nacho chip.

    Tostadas in restaurants are usually fried. But at home, I prefer to cook them in the air fryer or oven. They get wonderfully crispy without being oily. 

    (Feeling decadent? I give directions on how to fry in oil in the recipe card as well.)

    As far as toppings, the possibilities are endless. 

    These mouthwatering tostadas are vegan and gluten free. And you can make as many or few as you'd like. 

    Tostadas are a terrific weeknight meal, because they are so quick and easy to prepare. Plus, everyone can assemble their tostada to their exact preferences.

    In this post:

    Jump to:
    • Why readers love this recipe
    • Ingredients
    • Step by step instructions
    • Make it your own
    • What to serve with tostadas
    • Storage instructions
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “This is a great option for a quick and easy weekday dinner. My family loves customizing their tostada so it is just how they like it.” – Shell

    Ingredients

    Here are the ingredients you will need this delicious refried bean tostada recipe.

    Labeled ingredients for vegan tostada.

    Corn tortillas: You'll want small, 6-inch 100% corn tortillas.

    If you're using larger tortillas, plan on cooking them longer until crispy.

    Oil (optional): For better browning, add a light layer of oil to the tortillas before baking or air frying. (I usually skip the oil.)

    If you're pan frying, I recommend a high heat oil like organic canola oil or avocado oil.

    Refried beans: You can use either refried pinto beans or refried black beans.

    I prefer to use homemade. But canned vegetarian refried beans work as a timesaver. 

    Shredded cabbage mix: You can obviously shred cabbage by hand. But it's even easier to grab a bag of shredded cabbage mix.

    Shredded cabbage mix is one of my favorite vegan Trader Joe's products. It includes both purple & green cabbage plus carrots.

    Salsa or pico de gallo: Use homemade or store-bought salsa. Fresh salsa is especially nice here.

    If necessary, use a slotted spoon when topping, so that the tostada doesn't get waterlogged. 

    Avocado: Buttery avocado adds creaminess and fat. If you prefer, you can replace it with guacamole.

    Pickled red onions: Homemade pickled red onions add a briny crunch. I always keep a batch on hand in the refrigerator.

    If you don't have the time or inclination to make them from scratch, replace with finely diced yellow onion.

    Pickled jalapeños: Homemade quick pickled jalapeños are my favorite because of their heat, crunch, and color. But jarred jalapeños also do nicely here.

    Cilantro: Fresh cilantro is a tasty and colorful garnish.

    Step by step instructions

    Here’s how to make the recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Metal taco holder on top of corn tortilla in air fryer basket.

    First, choose how you'd like to cook the tostada shells.

    • If you're making one or two, the air fryer is super convenient.
    • If you're cooking for a crowd, I recommend baking, so that you're not making one tostada shell at a time.
    • And if you want to go all in on decadence, fry them!

    To air fry tostada shells: Put a soft corn tortilla in the air fryer. (If you like, you can lightly oil it first. But I usually don't.) 

    Top the corn tortilla with something oven-safe to hold it down. (Otherwise, it will blow Into the fan.) I like to use a metal taco holder as a weight.

    Air fry at 390 degrees for 5 minutes. Stop once halfway through to flip. (I recommend using toast tongs for easiest flipping.)

    Remove & continue with remaining tortillas until all of them are toasted.

    Remember: Every air fryer runs differently. Times given are a general recommendation and should be tested in your own air fryer. Adjust as needed.

    To bake tostada shells: Put corn tortillas onto a baking sheet. Lightly oil them if you like. 

    Bake at 400 degrees for 10 to 18 minutes. Stop once halfway through to flip.

    To pan fry tostada shells: Fill a non-stick skillet with a quarter inch of high-heat oil (like canola or avocado oil). Bring to a medium high heat.

    Fry each tortilla one at a time. (You'll know the oil is ready if bubbles immediately form around the tortilla.)

    Fry for about 30 seconds on each side until golden brown.

    If the tortilla is rising to the top of the oil, press it down with tongs or a spatula.

    Once brown, move each tortilla to a paper towel-lined plate to drain excess oil.

    Tostadas on plates by toppings.

    Once all of the tortillas are toasted and crunchy, it's time to add the toppings.

    Slather with refried beans. They are the "glue" that holds the remaining toppings onto the crispy tortilla.

    Then add any or all of the following:

    • Shredded cabbage mix
    • Roasted tomato salsa, pico de gallo, or salsa verde
    • Avocado
    • Pickled red onions
    • Pickled jalapeños
    • Cilantro

    To eat, simply pick up your tostada and take a bite. Keep a fork handy to reapply any toppings that fall off.

    Make it your own

    Hand holding refried bean tostada.

    You can easily make this lunch or dinner your own by varying the ingredients.

    Use store-bought tostadas

    Instead of making tostadas from scratch, you can buy pre-fried tostada shells. Follow the instructions on the bag for reheating directions.

    Vary the refried beans

    • Instead of refried pinto beans, use refried black beans or chipotle black bean dip.
    • Instead of homemade refried beans, warm a can of vegetarian refried beans.

    Add more protein options

    Instead of or in addition to refried beans, add one of these vegan protein options:

    • Jackfruit carnitas
    • Lentil taco meat
    • Walnut taco meat
    • Tempeh taco filling
    • Chickpea taco filling
    • Seitan chorizo & black beans
    • Spicy black beans
    • Tofu scramble or scrambled silken tofu (for a breakfast tostada)

    Vary the salsa

    Tomato salsa or pico de gallo are classics.

    But feel free to vary the flavors with a fruity salsa:

    • Peach & black bean salsa
    • Pineapple salsa

    Add a finishing sauce

    Finish the vegan tostadas with a flavorful finishing sauce or vegan cheese.

    • Cashew queso
    • Vegan sriracha mayo
    • Vegan feta cheese
    • Cilantro chimichurri sauce
    • Vegan sour cream
    • Vegan cheddar cheese
    • Hot sauce
    • A squeeze of lime juice

    What to serve with tostadas

    Air fryer tostada on plate with salsa, avocado, and cilantro.

    With a corn tortilla, refried beans, and toppings aplenty, a tostada can be a full meal on its own. 

    Or you can round it out with any of these dishes:

    • Vegan tortilla soup
    • Vegan chili cheese dip
    • Grilled vegetable skewers
    • Vegan ceviche
    • Black bean corn avocado salad
    • Sweet fried plantains
    • Southwest salad
    • Baked french fries

    Storage instructions

    Store all of the toppings separately from the corn tortillas. Otherwise, the tortillas will become soggy.

    Homemade refried beans will keep in an airtight container in the refrigerator for 3 to 5 days.

    Or store refried beans in the freezer for up to 6 months. Then thaw when ready to use.

    If the refried beans have dried out in the refrigerator, add a splash of water and stir. Then microwave to reheat.

    Refried bean tostada with pickled red onions and avocado.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Air fried tostadas with refried beans, pickled onions, avocado, salsa, and cilantro on plate.

    Vegan refried bean tostadas (air fryer, baked, or fried)

    Author: Cadry Nelson
    5 from 9 votes
    Crunchy vegan tostadas make a fun & delicious lunch or dinner.
    Cook the tostada shells from scratch in the air fryer, oven, or pan fry. Slather on a layer of refried beans. Then finish with your favorite toppings.
    It's a meal the whole family will love!
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 people
    Course: Entree
    Cuisine: Mexican, Vegan
    Keyword: air fryer recipe, flat tacos, gluten free

    Ingredients

    • 4 soft corn tortillas
    • Spritz of oil spray (optional) Or more if frying
    • ½ cup refried beans
    • ½ cup shredded cabbage
    • ½ cup salsa or pico de gallo
    • ¼ cup pickled red onions
    • ¼ cup pickled jalapenos
    • ¼ cup cilantro chopped
    • 1 or 2 avocados sliced & removed from peel

    Instructions

    • TO BAKE TOSTADA SHELLS: Preheat oven to 400 degrees. Put corn tortillas onto a baking sheet.
      If you like, lightly spritz or brush oil on both sides of the tortillas.
      Bake for five minutes on one side. Flip the tortillas and continue baking for another 5 to 8 minutes, until crisp.
    • TO AIR FRY TOSTADA SHELLS: Put one corn tortilla into the air fryer basket.
      If you like, lightly spritz or brush oil on both sides of the tortilla.
      Top the tortilla with something small & oven-safe to hold it down, so that it doesn't blow into the air fryer fan. (I like to use a metal taco holder.)
      Air fry at 390 degrees for 5 minutes, stopping once halfway through to flip. (Be careful. The air fryer will be hot. I recommend using toast tongs to flip.)
      Remove crisp tortilla from air fryer basket. Then repeat with the remaining tortillas until all of them are crunchy.
    • TO PAN FRY TOSTADA SHELLS: Fill a non-stick skillet with a quarter inch of high-heat oil (like canola or avocado oil). Bring to a medium high heat.
      Fry each tortilla one at a time for about 30 seconds on each side until golden brown. (You'll know the oil is ready if bubbles immediately form around the tortilla.)
      If the tortilla is rising to the top of the oil, press it down with tongs or a spatula.
      Once brown, move each tortilla to a paper towel-lined plate to drain excess oil.
    • Once all of the tortillas are toasted and crunchy, it's time to add the toppings.
      Top each crispy tostada shell with a slathering of refried beans, a sprinkling of a shredded cabbage, a spoonful of salsa, a few slices of avocado, a pinch of pickled red onions, and pickled jalapenos. Finish with a garnish of cilantro.
      Serve right away.

    Watch how to make it

    Notes

    The calorie/nutrition counts listed are for oil-free tostada shell preparation. If you choose to add oil, the calories & fat will increase.
    As a time saver, feel free to use canned vegetarian refried beans, bagged shredded cabbage mix, jarred salsa, diced onion, and jarred pickled jalapenos.
    You can also use packaged tostadas instead of making tostada shells from scratch. Simply warm them in the oven briefly, following package instructions.
    If you have leftovers, I recommend storing the toppings separately in the refrigerator from the tortillas. Otherwise, the tortilla shells will become soggy.
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    Nutrition

    Calories: 177kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 547mg | Potassium: 439mg | Fiber: 8g | Sugar: 4g | Vitamin A: 591IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 1mg

    Content, photos, and recipe updated September 14, 2022. Originally posted October 11, 2012. 

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 9 votes (1 rating without comment)

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    1. MaryBeth

      February 23, 2025 at 8:18 am

      These look simple and fabulous! As a solo household, I’m always looking for fast yet yummy ways of preparing beans. I’m trying to get back into my bean-of-week mode (one batch of beans for different meals during the week). I literally just started a batch of King City Pink Beans from Rancho Gordo. Some of them will be going into this recipe! I also ❤️ your shout-out for TJ’s coleslaw mix. Yes, I use it on coleslaw, but also add it to green salads, including kale salads that I like to marinate in a dressing for a little while to soften things up. It’s very good in soups too.
      Thanks for all you do, Cadry. I’m usually a silent reader, but I wanted you to know how much you are appreciated!

      Reply
      • Cadry Nelson

        February 27, 2025 at 11:06 am

        Aw, you’ve made my whole week! Thank you, MaryBeth!

        Reply
    2. Shell

      September 22, 2022 at 10:40 am

      5 stars
      This is a great option for a quick and easy weekday dinner. My family loves customizing their tostada so it is just how they like it.

      Reply
      • Cadry Nelson

        September 22, 2022 at 12:36 pm

        Excellent! That’s so nice to hear.

        Reply
    3. Kristy

      October 13, 2012 at 4:59 pm

      5 stars
      This tostada looks amazing! I just recently, in the last couple years, got into tostadas.

      Reply
    4. Mandee

      October 13, 2012 at 4:21 pm

      5 stars
      I love the look of that tostada, yum!

      Reply
      • Cadry

        October 14, 2012 at 1:04 pm

        Thanks, Mandee!

        Reply
    5. Maggie Muggins

      October 12, 2012 at 3:58 pm

      5 stars
      That tostada looks amazing!

      Reply
    6. Andrea

      October 12, 2012 at 10:47 am

      5 stars
      I am really enjoying the tostada. Thanks!

      Reply
    7. Ashley F.

      October 12, 2012 at 10:15 am

      5 stars
      That tostada looks delish and I absolutely love this post – so cute!

      Reply
      • Cadry

        October 13, 2012 at 10:06 am

        Thanks so much, Ashley!

        Reply
    8. FoodFeud

      October 11, 2012 at 10:09 pm

      5 stars
      Looks gorgeous.

      Reply
    9. Jenny

      October 11, 2012 at 9:01 pm

      5 stars
      This meal looks perfect to me!

      Reply

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