These baked tostadas offer a lighter take on a beloved Mexican favorite. Crisp, versatile, and simple to make, they pair perfectly with rice and beans or any combination of toppings you enjoy.
What is a tostada? In the American Southwest, tostadas are as common as seafood dishes are in coastal regions. A tostada starts with a corn tortilla that is cooked until crisp—think of a large tortilla chip—then layered with toppings.
Traditional tostadas are deep-fried until golden, but baking them yields a lighter result without sacrificing crunch. Once you have a crispy base, the topping possibilities are nearly endless: meat, beans, rice, shredded lettuce, diced tomatoes, cheese, salsa, avocado and more.
Feeding a family with varied tastes and dietary needs can be a challenge, but a tostada spread makes it easy. I often prepare Spanish rice, refried beans, baked tostada shells, and a selection of toppings so everyone can customize their plate.
For extra nutrition I sometimes stir a tablespoon of chia seeds into the rice or beans—optional but a nice boost. I prefer making my own tortillas because many store-bought brands contain gums and preservatives. Homemade tortillas also let you control texture and flavor.
Instead of deep-frying, I lightly coat each tortilla with olive oil using a spray or brush and bake them until golden and crisp. This reduces calories and avoids that heavy, greasy feeling after a fried meal.
Over time I invested in a tortilla press to make uniform rounds quickly, but a rolling pin works just as well. My family enjoys these tostadas for weeknight dinners and gatherings alike. Suggested toppings include:
- Shredded beef or chicken
- Your favorite beans (refried, black, or pinto)
- Brown or Spanish rice
- Leafy greens like lettuce or baby spinach
- Chopped tomatoes
- Shredded cheese
- Diced onions
- Salsa or pico de gallo
- Roasted corn
- Roasted sweet potatoes
- Fresh cilantro
- Olives (Kalamata for bold flavor)
- Diced avocado
- Sour cream or Greek yogurt as a lighter alternative
These tostadas are naturally gluten-free and easy to adapt for various diets and allergies. For parties or game days, set up a tostada buffet so guests can assemble their own plates.
Baked Tostadas
5 mins
10 mins
15 mins
6 tortillas
Lauren Goslin
Ingredients
- 1 cup masa harina this is corn flour, not cornmeal
- ½ teaspoon sea salt plus extra for sprinkling
- 1 Tablespoon olive oil
- 1/2–3/4 cup warm water
- cooking spray or Misto
Instructions
- In a medium bowl, combine the masa harina and salt.
- Stir in the olive oil; small pebbles of dough may form.
- Add warm water gradually until the dough holds together but is not sticky.
- Knead briefly to fully combine the ingredients.
- Form a large ball, place in a bowl, and cover. Let rest 30 minutes.
- Preheat a cast-iron or nonstick skillet over medium heat.
- Divide the dough into six equal balls.
- Press each ball flat between sheets of plastic wrap with a tortilla press or rolling pin.
- Cook each tortilla in the preheated skillet about 30 seconds per side until lightly golden.
- Keep cooked tortillas covered with a towel to stay warm and pliable.
- Preheat the oven to 400°F (200°C).
- Place tortillas on a parchment-lined baking sheet.
- Lightly spray or brush both sides with olive oil and sprinkle with a little salt if desired.
- Bake for 10 minutes, flip, then bake another 5–10 minutes until golden and crispy.
- Allow to cool before topping and serving.
Notes
Nutrition facts cover only the tortilla ingredients and do not include cooking spray or toppings.
Weight Watchers points (new system): 2
Nutrition
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