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Try this bean tostaguac recipe for a quick, simple, and delicious snack. Crispy tostadas are topped with layers of creamy refried beans, chunky guacamole, fresh vegetables, cashew crema, and dairy-free cheese.
Table of Contents
A bean tostaguac is one of those foods you’ve probably made quite a few times, but did you know it actually has a name?
In all honestly, we did not until recently. But since we make this vegan-friendly snack at least twice a week, we figured it was time to share our version!
And yes, a bean tostaguac is exactly what it sounds like:
- Refried beans
All of these delicious ingredients are layered on top of one another to create a crunchy, creamy, and health-packed tostada recipe that’s so easy to make!
Plus, you can use even more veggies and sauces to make a deluxe tostaguac. The options are pretty limitless here.
In our hunt for the creator of tostaguac, we came up a little empty-handed (as suspected). But, we did find more information on the what’s what of tostadas:
- In 1963, Henri Sanchez cornered the tortilla market by buying up all of the supply across Mexico.
- His restaurants then had an excess supply of tortillas about to go stale.
- Not wanting to waste money, he ordered them all to be deep-fried.
- The first tostadas (toasted in English) were created.
Nowadays, you can find pretty much anything served on tostadas like tinga, seafood, ground beef, and so many more ingredients (don’t forget beans and guac!).
🌱 Is it vegan?
Fortunately, a bean tostaguac is 100% vegetarian-friendly. To make sure it’s vegan-friendly, watch out for the following:
- Beans: Many brands of refried beans contain lard, which is pork fat (or manteca de cerdo).
- Guacamole: Store-bought guacamole might contain dairy products.
- Toppings: If you want cheese, try a vegan recipe like queso fresco or cotija.
🍲 Ingredients & substitutions
For complete ingredient measurements and instructions, see our recipe card.
- Refried beans: We typically use bayo beans, which are very similar in flavor and texture to pinto beans. You can also use black, fava, or chickpeas.
- Guacamole: Use homemade guacamole for these tostadas. Find out the secret to making a perfect recipe in our dedicated guacamole post.
- Tostadas: Make your own tostadas or use store-bought to save time. Fresh corn tortillas, flour tortillas, or even sopes make delicious substitutes.
If you have questions about this bean tostaguac recipe, check out our FAQs or leave a comment.
Step 1: Slice the tomatoes into quarters and remove the inner seed portion (to prevent watery guacamole). Dice what’s left of the tomatoes, then dice the white onion and mince the garlic and cilantro.
Step 2: For the jalapeño, cut it in half lengthwise, then scrape out the seeds and white portions with a small spoon. Finely mince each half and set that aside.
Step 3: Cut the avocados in half and remove the pits (watch how to remove an avocado pit). Using a spoon, scoop out the inner portions onto a large plate or bowl and roughly mash them with a fork.
Step 4: Add the tomatoes, onion, garlic, cilantro, jalapeño, lime juice, and sea salt to the avocados. Mash a little more to combine everything, leaving some chunks. Taste and adjust any seasonings as needed. Add lime juice for more tang, jalapeño for spice, or salt to bring out the other flavors.
Step 5: To assemble the tostaguac, spread a layer of heated refried beans on the bottom followed by a generous dollop of guacamole.
Step 6: For more flavors and textures, add shredded lettuce, extra tomatoes, vegan queso fresco or cotija, hot sauce, or vegan crema. Happy eating!
🥗 Serving suggestions
You can make your tostaguac simple with just refried beans and guacamole or add extra garnishes like:
- Salsa: Our favorites for this recipe include salsa ranchera, salsa verde, or a spicy salsa roja.
- Cheese: Try adding cotija or queso fresco for a salty, tangy, and creamy kick. If you don’t have those, you can use vegan mozzarrella or cheddar shreds.
- Vegetables: Lettuce and tomatoes are the usual suspects, but you can add whatever vegetables you prefer like corn, cucumbers, or peppers.
- Vegan crema: Every great tostada recipe should be finished off with Mexican crema. It’s similar to sour cream, but lighter and thinner in consistency.
This recipe makes for great leftovers as long as you keep everything separate. Follow these storage tips so you can enjoy tostaguacs all week long!
- Guacamole: Keep guacamole in a glass container for up to 2-3 days.
- Beans: Refried beans will last up to a week in the fridge.
Note: See our guacamole recipe for our top tip on preventing browning.
- Guacamole: You can freeze guacamole for up to 3 months in a freezer-safe bag or container.
- Beans: Refried beans store in the freezer for up to 1 year in freezer-safe containers.
- Beans: Heat your refried beans in a small saucepan over low until completely warmed. If they seem dry, add a little olive oil or water in until they are smooth and creamy again.
Note: Make perfect beans every time with the help of our ultimate guide to cooking beans!
- Tostadas: If you want to avoid oil, you can bake your tostadas. Lightly brush corn tortillas with lime juice and salt before toasting them up.
- Protein: Add vegan chorizo, carnitas, or tinga for a more filling meal.
- Guacamole: Although nothing that can beat guacamole, check out some ideas for avocado replacements if they are expensive in your area.
🧑🍳 Top tips
- Make beans from scratch. Store-bought beans are no match for homemade.
- Use ripe avocados. To ensure a buttery smooth texture, use avocados with a slight give to the touch. Store them submerged in water for a longer shelflife.
- Use fresh vegetables. For the best flavors and textures, use fresh vegetables. Better yet, grow your own if you have the time and space.
- Buy your tostadas. To save time, use store-bought tostadas. Depending on the brand, they are usually a great replacement for homemade.
Tostaguac describes a recipe that encompasses toppings added to a tostada. A tostada is a fried corn tortilla that can be used as a base in many recipes (including this bean tostaguac recipe).
Tostadas can be tricky to eat, but you just have to take bites and pray all of the toppings don’t fall off. Make sure you have a plate and some extra napkins at the ready!
- Large plate or shallow bowl
- Chef knife & cutting board
- Small saucepan
- 2 medium Roma tomatoes, seeded and diced ($0.28)
- ¼ medium white or red onion, diced ($0.06)
- 2 cloves garlic, finely minced ($0.08)
- 10-12 sprigs cilantro, minced ($0.05)
- 1 medium jalapeño, seeded and minced ($0.04)
- 3 Hass avocados ($1.08)
- 2-3 tablespoons lime juice ($0.12)
- Sea salt to taste ($0.01)
- ~8-10 tostadas ($0.25)
- Refried beans, warmed
- Shredded lettuce
- Extra diced tomatoes
- Vegan crema
- Vegan queso fresco
- Vegan cotija cheese
- Hot sauce of choice
- To begin, quarter the tomatoes and remove the inner seed portion. Dice what’s left of the tomatoes, then dice the white onion and mince the garlic and cilantro.
- Cut the jalapeño in half lengthwise. With a small spoon, scrape out the seeds and white portions, then finely mince each half. Set aside.
- Cut the avocados in half and remove the pits. Using a spoon, scoop out the inner portions onto a large plate or bowl and roughly mash with a fork.
- Add the tomatoes, onion, garlic, cilantro, jalapeño, lime juice, and sea salt to the avocados. Mash a little more to combine everything, leaving some chunks. Taste and adjust seasonings as needed. Add lime juice for more tang, jalapeño for spice, or salt to bring out the flavors.
- Spread a layer of warmed refried beans on a tostada followed by guacamole, shredded lettuce, extra tomatoes, vegan queso fresco or cotija, and hot sauce or vegan crema. Happy eating!
- Optional ingredients are not reflected in the price or calories of our recipes.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
- All prices are in USD.
🍴 Similar recipes
If you love Mexican-style snacks, check out some of our other favorites like:
- Picaditas: Tender corn cakes topped with green or red salsa, fresh onion, and creamy vegan queso.
- Garnachas: Fried corn cakes topped salsa, jackfruit, and cabbage slaw.
- Huaraches: Sandal-shaped corn bases topped with refried beans, salsa, vegan chorizo, and fresh vegetables.
- Panuchos: Bean-stuffed corn tortillas topped with spicy jackfruit and pickled red onions.