Tostadas with Red Chile Beans


We love tostadas, but they are often hard to eat.  They can be hard to hold, and the shells often crumble and fall apart. Next time try our approach to making the shells (see below)

 But first, let’s make the beans something special!


  • One can of refried beans
  • ½ cup of a red onion – chopped or diced
  • About 4 ounces of New Mexico Green chile – chopped (your choice on whether to use mild / medium / hot green chiles)
  • 2 - 3 tablespoons of Kelly’s Red Chile Spice Blend and Rub
  • Lime (optional)

 Making the Beans!

  • In a pot add 1 - 2 tablespoons of cooking oil and cook the chopped onion and New Mexico Green Chile until the onion is translucent.
  • Add the red chile spice blend to the onion and chile mixture in the pot and stir, cooking for about 2-3 minutes to allow the flavors to expand.
  • Add 2-3 tablespoons of water and stir
  • Add the refried beans and mix everything well.
  • Simmer the beans on very low for a few minutes. Add some lime juice if desired.

The Shells!

Yes, you can always buy tostada shells at the store or fry them up on your own. But our experience has always been catastrophic structural failure of the store – bought shells when you bite into them. Plus, they’re round and messy to bite in to.

 Try this approach the next time you do Tostadas

  • Cut corn tortillas in half, making two half-moon pieces.
  • Place them on a foil lined tray and bake them at 400° for about 8 minutes, or until they are crispy and crunchy.
  • And that’s it! Dress ‘em with your seasoned beans, lettuce, cheese, tomatoes and other toppings and munch away, starting at one end.

 We think you will find them much easier to hold and to eat because of their shape and also because they maintain full structural integrity.



Many people elect to skip the store-bought refried beans and instead simply mash up our Big Flavor Red Chile Beans and use them for their tostadas.