Easy Rice and Bean Tostadas
Easy Rice and Bean Tostadas are a go-to lunch in our house when we want something fast, flavorful, and packed with nutrients. This recipe is a favorite because it uses common ingredients found in any Costa Rican kitchen, making it incredibly affordable and simple to assemble.
Whether you choose a standard flour tortilla or a gluten-free corn tortilla, the satisfying crunch and savory flavors are a guaranteed win. Our version of the tostada is the ultimate way to “cut the crap” by using your precooked rice and beans (find our base recipes linked below!).
Pro Tip: For a 100% gluten-free version, always reach for corn tortillas. We love adding a dash of hot sauce for a bit of spice—the Mango Hot Sauce from Jalapeno’s Central in Playa Negra is definitely our favorite local pick!
Ingredients
- 2 Tortillas
- 1/2 cup White Cabbage
- 1 Small Tomato
- 1/2 cup Beans (Black or Red, precooked)
- 1 Small Onion
- 1/2 cup White Rice (precooked)
- 1/2 cup Red/Purple Cabbage
- 1 tbsp Lizano Salsa (optional)
- 1/2 tbsp Hot Sauce (optional)
- 1 tbsp Sour Cream (optional)
Preparation
- Chop the onion and tomato and set them aside.
- Slice the cabbage and set it aside. We use a banjo/mandolin slicer to create quick, easy, thin slices.
Cook
- Warm the rice and beans in the microwave or in a pan on the stove.
Tip: If using a pan on the stove to warm the beans and rice you will need to add some oil to the pan to avoid sticking. The addition of oil will change the nutrition information.
- Toast the tortillas in a toaster oven. If you do not have a toaster oven, you can fry the tortillas in a pan or bake them in the oven.
Assemble
- Place the tortilla on a plate, and cover it with the rice & beans.
- Cover the rice & beans with the onions, tomatoes, and cabbage.
- Top the tostada with hot sauce, Lizano Salsa, and sour cream, if desired.
- We recommend a side of fruit and chips for the Tostada with Rice & Beans.
