Chunky Tomatillo Tostadas

Serves 4
Prep Time:
Total Time:
Chunky Tomatillo Tostadas: These crispy tostadas are topped with roasted tomatillos, pinto beans, queso fresco, and lots of other good toppings. Quick vegetarian Tex-mex dinner alert! |
Print Recipe

Rate This Recipe

Just a moment please...

Did you make this?

Instagram logo

Snap a photo and tag @macheesmo so I can see your work.

These crispy tostadas are topped with roasted tomatillos and pinto beans. Quick vegetarian Tex-mex dinner alert!


10 medium tomatillos
1 large jalapeno, halved
1/2 red onion
2 cloves garlic
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper
2 (15 oz.) cans pinto beans, drained
12-14 small corn tortillas, baked
4 oz. queso fresco
Avocado, sliced thin
Hot sauce
Scallion, garnish

Sour cream mix:

1/2 cup sour cream
1/2 teaspoon ground cumin
1 lime, juice only


1) Preheat oven to 450 degrees F. In a large bowl, toss together quartered tomatillos, chopped red onions, jalapeno, garlic cloves, olive oil, chili powder, cumin, salt, and pepper.

2) Spread the mixture out on a baking sheet lined with foil and roast for about 20 minutes until the tomatillos are breaking down.

3) Let the tomatillo mixture cool for a few minutes and then roughly chop everything and stir it together with the drained and rinsed pinto beans.

4) While tomatillo mixture bakes, spread out a few corn tortillas on a baking sheet and bake them for 10-15 minutes until they get crispy. Optionally, you can brush them with some canola oil for faster crisping!

5) To make a tostada, top a baked corn tortilla with a big spoonful of the chunky tomatillo mixture and a sprinkle of queso fresco. Return to the oven for 5 minutes to melt cheese.

Top baked tostadas with avocado, sour cream mixture, hot sauce, chopped scallions and maybe a spritz of lime.