Tostadas with Beans, Cheese and Pineapple Salsa Recipe
These tostadas are crispy tortilla rounds spread with creamy beans, sprinkled with cheese and topped with a fresh, sweet-and-spicy pineapple salsa. In Mexico, tostadas are often eaten for a quick lunch or dinner because it’s easy to use up leftover beans or meat from the previous day. The fruity salsa gives this dish a holiday feel, like something from a seaside food stall.
These tostadas combine creamy, well-seasoned beans with a crunchy tortilla and juicy, sweet-and-spicy pineapple salsa that gives the whole dish a sunny, street-food character. The contrast of temperatures and textures – hot beans and cheese versus cold, fresh salsa – makes every bite a little different. The dish is a great example of how Mexican cooking uses leftovers and simple ingredients to create something that tastes like it came from a food truck by the ocean.
Chef's tips
Make sure to dry out the tortillas in the oven until crisp but not burnt – when the edges are golden and firm, take them out immediately, as they will continue to harden after baking. Mash the beans while they are really hot; if they’re cold, they’ll smear and form lumps. Prepare the pineapple salsa at least 10–15 minutes before serving so the flavours meld, but not too early, otherwise the fruit will release too much juice and the salsa will become watery.
How to serve
Serve straight from the oven, ideally on a large platter so everyone can grab one with their hands – perfect for a movie night or board-game evening with friends. Tostadas pair well with light beer, lime-and-mint water or a simple tequila-based cocktail. You can add a bowl of spicy tomato salsa or slices of fresh cucumber with salt and lime to cut through the sweetness of the pineapple.
Ingredients
- corn tortillas - 8 piece
- black beans - 400 g
- vegetable stock - 50 ml
- yellow cheese grated - 150 g
- pineapple fresh, diced - 200 g
- red onion - 0.5 piece
- chili pepper - 1 piece
- lime - 1 piece
- fresh coriander chopped - 10 g
- vegetable oil - 3 tablespoons
- cumin ground - 0.5 teaspoons
- salt - 0.75 teaspoons
- black pepper freshly ground - 0.25 teaspoons
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly brush the tortillas with oil on both sides, place them on a baking tray lined with baking paper and bake for 8–10 minutes, until they are firm and golden around the edges. Turn them over halfway through baking.
- Drain and rinse the beans under running water. Transfer to a small pot, add the stock, cumin and a pinch of salt. Heat over medium heat for 5–7 minutes, until hot and slightly softened.
- Mash the hot beans with a potato masher or fork into a thick paste. If it’s too thick, add a little water or stock so it spreads easily.
- Cut the pineapple into small dice. Finely chop the red onion. Halve the chili pepper, remove the seeds if you want a milder version, and chop finely.
- In a bowl, mix the pineapple, onion, chili, chopped coriander, lime juice and a pinch of salt. Taste and add more lime juice or salt if needed.
- Spread a portion of the warm bean paste over each baked tortilla, almost to the edges. Sprinkle with grated cheese.
- Return the tostadas to the oven for 3–4 minutes, just until the cheese melts. Remove from the oven, top each one with 1–2 tablespoons of pineapple salsa and serve immediately while the base is still crispy.
Storage
Store the components separately: bean paste and salsa in the fridge in sealed containers for up to 3 days, and baked tortillas in an airtight box at room temperature. Assemble and reheat the tostadas just before serving so they stay crisp.
