Chorizo Tostadas Recipe

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Chorizo Tostadas

Shelly Saxell


I got this recipe from my sister-in-law. Every time she use to visit she would make it. My family really loves it. One day she was in my kitchen and she said, "hey Shelly, why don't you learn to make this & she showed me how?" I did and the rest is history. Thanks Anna we all love the recipe.

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10 Min


15 Min


Stove Top


1 pkg
chorizo (i use vegetarian chorizo, it is great and you can’t tell the difference)
1 pkg
tostada shells
1 48 oz can(s)
pinto beans (drained, reserve juice)
1/4 c
olive oil
1 16oz can(s)
diced tomatoes
jalapeno (chopped)
lettuce (shredded)
tomatoes (chopped)
cheese (shredded)
1 bunch
cilantro (chopped)
any other topping you wish sour cream, olives, salsa, green onions

Directions Step-By-Step

Add oil, jalapeno, and chorizo to a frying pan. Cook until warmed.
Add tomatoes, cilantro and beans. Simmer ingredients on low for 20 minutes, stirring often. Adding reserved bean juice as needed, if it gets to dry.
Mash with potato masher to make a thick paste. Add reserved bean juice until consistence seems right. It should not be to watery, but thin enough to spread easily on the tostada shells.
Spread mixture on the tostada shell. Top with remaining ingredients. Enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtag: #beans