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Tostadas (with chorizo and beans)

  • Serves: 4
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Calories: 575
homemade tostada with chorizo and beans

Crispy store-bought tostada shells and canned refried beans make this chorizo tostada recipe a total cinch! Quick, delicious and oh-so-good.

A Super Easy Chorizo and Bean Tostada for When Dinner’s Got to Be Fast.

Chorizo is one of our very favorite kinds of sausage. While the word “chorizo” can refer to a Spanish heavily seasoned cured or smoked pork sausage, in the case of this tostada recipe, we’re talking about the Mexican type of chorizo—still heavily spiced, but a fresh, raw pork sausage. Rich and seasoned with chiles, garlic and vinegar, we think of Mexican chorizo as a super ingredient—more powerful than your average ingredient in making a meal satisfying yet requiring little effort on the part of the cook. We love super ingredients! Especially on busy weeknights. Chorizo is the star of this tostada recipe so buy the best quality you can find!

ingredients for tostadas, corn tortillas, cotija, chorizo, refried beans, limes and seasoning

Everything You’ll Need to Make Our Easy Chorizo Tostada Recipe

Just a few ingredients are all it takes to make tostadas at home. They’re simple, quick, crunchy and filling. Plus? They’re always a hit because everyone can make their tostada exactly they way they want it—extra guacamole, drowning in hot sauce, or completely sans condiments. Whatever! Have it your way. Here’s all you’ll need to make these easy tostadas:

  • Chorizo

  • Refried beans

  • Tostada shells

  • Cotija cheese

ground chorizo in a pan
ground chorizo and refried beans in a pan

Our Favorite Bean and Chorizo Tostada Toppings

Because this tostada recipe is such a time-saver in a lot of ways—store bought tostada shells, canned refried beans, pre-ground chorizo! That means that there’s plenty of time leftover to whip up a delicious seasoned sour cream sauce that we drizzle on top of the finished tostadas, and it means that you’ve also got time to make some of the tostada toppings and sides that make them extra extra tasty. Toppings like:

  • Shredded iceberg lettuce

  • Pico de gallo

  • Guacamole

  • And that aforementioned sour cream sauce! Sour cream, lime, oregano, cumin and garlic powder get a little kick from the Mexican hot sauce of your choice (think Tapatio or Cholula) and (as you might imagine) this creamy white sauce is a wonderfully flavorful addition to just about anything! But it really makes this tostada recipe stand out.

refried beans and chorizo in a skillet for tostadas
homemade bean and chorizo tostadas

How to Make The Easiest Chorizo Tostadas, Ever

You can make these tostadas as homemade and handmade or as store-bought and short-cut as you’d like. When a tostada craving hits, we are often too busy and too hungry to take the slow way, so we often opt for store-bought tostada shells and canned refried beans to make things as quick and easy as can be.

  1. Make the seasoned sour cream sauce. Just pop all of the ingredients in a small bowl or food processor and blend until the sauce is smooth and ready to drizzle.

  2. Cook the chorizo! Sauté the ground chorizo sausage until it’s cooked through.

  3. Beans + chorizo. Stir the refried beans into the chorizo and cook until the beans have warmed through.

  4. Assemble the tostadas! Just like with tacos, this can be a DIY prospect. Just lay out the fillings and toppings and let everyone assemble themselves. Meat and bean mixture onto the tostadas. Sprinkle with cotija cheese, iceberg lettuce, pico de gallo, guacamole and more cotija.

  5. Drizzle with desired amount white sauce, a squeeze of lime and hot sauce.

homemade tostadas with sour cream, guacamole and lettuce

What To Serve With Tostadas

Tools You’ll Need:

homemade tostadas with sour cream, guacamole and lettuce
homemade tostada with chorizo and beans

Swap Taco Night for Tostada Night!

While we’d be lost without some of our weeknight go-to recipes, it’s fun to mix things up sometimes. And this tostada recipe is so easy that you can easily fit it into your rotation without feeling overwhelmed—we swear! Try the recipe, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Tostadas (with chorizo and beans)

  • Serves: 4
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Calories: 575


  • 1 lb ground chorizo
  • 1 (15 oz) can refried beans
  • 8 tostada shells, store-bought or homemade
  • 1/2 cup crumbled cotija cheese
  • 2 cups shredded iceberg lettuce
  • 1/2 cup pico de gallo
  • 1 cup guacamole
  • 1 lime, cut into 8 wedges

White Sauce

  • 1/2 cup sour cream
  • 2 tsp lime juice
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • Mexican hot sauce, to taste (such as Tapatio)
  • 1 Tbsp milk, optional


  1. In a large skillet set over medium heat, cook the chorizo, crumbling it with a wooden spoon, about 5-6 minutes.
  2. While the chorizo is cooking, make the white sauce. In a small bowl or small food processor combine all ingredients and blend until smooth. Add milk, a little at a time, until desired consistency is achieved.
  3. When the chorizo is fully cooked, add the refried beans to the skillet, mixing with the chorizo until fully combined and warmed through.
  4. Spread the warm meat and bean mixture onto the tostada shells. Sprinkle with cotija cheese, iceberg lettuce, pico de gallo, guacamole and more cotija.
  5. Drizzle the finished tostada with desired amount white sauce, a squeeze of lime and hot sauce.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 575
  • Protein 24 g
  • Carbohydrates 32 g
  • Total Fat 39 g
  • Dietary Fiber 5 g
  • Cholesterol 68 mg
  • sodium 1249 mg
  • Total Sugars 0 g

Tostadas (with chorizo and beans)

Questions & Reviews

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  • Stephanie

    Made these last night and they were AMAZING! Super easy to prepare and next-level delicious!

    Thanks Stephanie, so happy you loved them!

  • Jenn

    My new favorite chorizo recipe!

    That's so great to hear, thank you!