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2 votes | 4016 views

My version differs slightly from the over-sized nachos I grew up on — tortillas, warmed with beans and cheese, then topped with salsa — as you get temperature variations in every bite. These also attempt to grab almost every taste bud.

Prep time:
Cook time:
Servings: 6-8


Cost per serving $0.35 view details
  • 6 - Corn tortillas, fried crisp (store-bought is fine)
  • 1 can - Refried black beans or pinto beans
  • 1/2 cup - Enchilada sauce (canned is fine, so long as you use Hatch brand)
  • Shredded lettuce
  • Chopped tomato
  • Black olives
  • Chopped or sliced avocado
  • Cilantro leaves
  • Red Wine vinegar (optional)
  • Shredded cheese (Queso quesadilla; Monterrey Jack; Mild Cheddar)
  • Sour cream
  • Your favorite salsa


  1. Combine enchilada sauce and refried beans, then warm through. Using a spatula, spread bean mixture onto six tortilla shells (or more, if you choose to use a smaller amount of beans on each one). Place on baking sheet and into 350F oven for 5 minutes.
  2. Top warmed tostadas with shredded lettuce, then douse with red wine vinegar (optional). Add your favorite toppings and enjoy (with plenty of napkins).


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Nutrition Facts

Amount Per Serving %DV
Serving Size 138g
Recipe makes 6 servings
Calories 198  
Calories from Fat 101 51%
Total Fat 11.23g 14%
Saturated Fat 2.86g 11%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 488mg 20%
Potassium 416mg 12%
Total Carbs 18.77g 5%
Dietary Fiber 6.8g 23%
Sugars 2.34g 2%
Protein 7.0g 11%
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