Oven-Baked Bean Tostadas With Nacho Cheese Sauce

I can’t believe I haven’t written out this recipe yet because it’s one of my favorites. There’s nothing like the crunch of a tostada (or tostadas!) in contrast to the creamy sauce and crisp vegetables. In my mind, the more toppings, the better!

Refried Beans

Start by cooking the beans, if needed. To cook dried pinto beans in the Instant Pot, put 1 lb. of beans and 8 c. of water in the pot. Cook at high pressure for 25 minutes, then quick or natural release, whatever you have time for. Divide the cooked beans into 1 1/2 c. portions to freeze for later. Or, start with 1 can of pinto beans.

Using a food processor, blend all ingredients together until it’s as smooth as you’d like. I like my refried beans very smooth.

1 1/2 c. cooked pinto beans

1/2 t. minced garlic

1 t. lime juice

1/4 t. cumin

1/4 t. chili powder

1/2 t. salt

1/4 c. liquid from cooking or water

Nacho Cheese Sauce

Toss together in a saucepan:

3 oz. jack (or other mild, white cheese) shredded

3 oz. cheddar cheese, shredded

4 T. chopped, pickled jalapenos, omitting if you want mild sauce

2 t. cornstarch

Stir in remaining ingredients and heat until bubbly:

3/4 c. milk

2 t. hot sauce

pinch salt


Oven directions: Heat oven to 350. Arrange corn tortillas on a baking sheet – no need to spray. Bake for 10 minutes, flip, then check for doneness after another 5 minutes. They should get crispy and slightly brown, but not burned.

Assemble the tostadas by layering the refried beans and cheese sauce, plus any additional toppings.


shredded lettuce

tomatoes, chopped

green onions, sliced


sour cream

A serving includes the beans and cheese but not other toppings.

baked tostada with refried beans and nacho cheese sauce

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