These baked tostadas are a lighter, healthier take on a Mexican favorite. Crispy, versatile, and easy to customize, they make a satisfying meal—serve with rice and beans for a full Mexican-style dinner.
What exactly is a tostada? In the American Southwest, tostadas are as common as clam chowder and lobster are in Maine. Traditionally, a corn tortilla is deep-fried until golden and crisp, creating a flat, crunchy base—think of a large tortilla chip.
Once you have that crunchy shell, the topping possibilities are endless: meat, beans, rice, lettuce, tomatoes, cheese, salsa, avocado, and more. Tostadas are a great way to use up leftovers or offer a build-your-own meal for family and guests.
Feeding a family of four can be challenging because of different tastes and dietary needs, but Mexican-style meals usually please everyone. I like to prepare Spanish rice, homemade refried beans, baked tostada shells, and a variety of toppings so everyone can assemble their own plate.
For extra nutrition, I sometimes add a tablespoon of chia seeds to the beans or rice—optional, but it adds fiber and texture.
I prefer making tortillas at home because many store-bought corn tortillas contain gums and preservatives. Rather than deep-frying, I brush or lightly spray each tortilla with olive oil and bake them until crisp. Baking cuts calories and avoids the heavy, greasy feeling that can come from frying.
Homemade tortillas are easy to make with a tortilla press, rolling pin, or even by hand, and a press helps keep them uniform in size and thickness. My family loves these baked tostadas—here are topping ideas to inspire you:
- Cooked beef or shredded chicken
- Refried beans or black beans
- Brown rice or Spanish rice
- Romaine, shredded lettuce, or other leafy greens
- Diced tomatoes
- Shredded cheese
- Chopped onions
- Fresh salsa
- Roasted corn
- Roasted sweet potatoes
- Fresh cilantro
- Olives (Kalamata add bold flavor)
- Diced avocado
- Sour cream or Greek yogurt as a lighter alternative
These tostadas are naturally gluten-free and easy to adapt for dietary restrictions or allergies. For gatherings, consider setting up a tostada bar so guests can build their own creations.
Baked Tostadas
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
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In a medium bowl, combine the masa harina and salt.
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Stir in the olive oil; small pebble-like bits may form.
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Add warm water a little at a time until the dough holds together but is not sticky to the touch.
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Knead briefly until the dough is uniform.
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Shape the dough into a ball, place it in a bowl, and cover with plastic wrap for 30 minutes.
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Preheat a cast-iron or nonstick skillet over medium heat.
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Divide the dough into six equal portions and form balls.
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Press each ball flat between two sheets of plastic using a tortilla press or roll them out by hand.
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Cook each tortilla in the preheated pan for about 30 seconds per side, until lightly golden.
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Keep cooked tortillas covered with a towel to stay warm and pliable.
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Preheat the oven to 400°F (200°C).
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Arrange the tortillas on a parchment-lined baking sheet.
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Lightly brush or spray both sides of each tortilla with olive oil and sprinkle with a little salt if desired.
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Bake for 10 minutes, flip, then bake another 5–10 minutes until the tortillas are golden and crispy.
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Allow to cool, then top as desired and serve.
Notes
Weight Watchers points (new system): 2
Nutrition
If you try this recipe, please leave a star rating and a comment below to let me know how it turned out!