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Simple Recipes for Every Day

Tostadas (with chorizo and beans)

tostadas topped with chorizo, refriend beans, guacamole, pico de gallo, homemade white sauce and tapatio hot sauce
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  10 min

Ingredients

  • 1 pound ground chorizo
  • 1 (16-ounce) can refried beans
  • 8 (6-inch) tostada shells, store-bought or homemade
  • ½ cup crumbled cotija cheese
  • 2 cups shredded iceberg lettuce
  • ½ cup Pico de Gallo
  • 1 cup Guacamole
  • 1 lime, cut into 8 wedges

Lime Crema

  • ½ cup sour cream
  • 2 teaspoons fresh lime juice, (from 1 lime)
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • 1 teaspoon Mexican hot sauce, or to taste (such as Tapatio)
  • 1 tablespoon whole milk, (optional)

Method

  1. Place the chorizo in a large skillet over medium heat. Cook, breaking it up with a wooden spoon, until browned, about 6 minutes.
  2. Meanwhile, make the crema. In a small bowl, whisk together the sour cream, lime juice, oregano, cumin, garlic powder, sea salt, and hot sauce, until smooth. Stir in the milk, 1 teaspoon at a time, until the sauce is desired consistency.
  3. Add the refried beans to the skillet with the chorizo and stir until fully combined. Cook, stirring occasionally, until beans are warmed through, about 2 more minutes.
  4. Divide the bean mixture evenly among the tostada shells. Sprinkle each with cotija, lettuce, pico de gallo, guacamole, dividing evenly.
  5. Serve with a drizzle of crema, a squeeze of lime juice, and a few dashes of hot sauce if desired.