Pinto Beans & Rice Tostadas

Pinto Beans & Rice Tostadas



  • 8 tostada shells
  • 2 (15 oz) cans Glory Foods Pinto Beans and Rice; drained
  • 1 cup shredded cheddar cheese
  • 2/3 cup shredded lettuce
  • 1 large tomato; seeded and diced
  • 1 ripe avocado; diced
  • 8 teaspoons dairy sour cream
  • 1 jalapeno; sliced thin into rings
  • dried cilantro or parsley
  • fresh lime wedges for serving; optional
  • hot sauce for serving; optional


  1. Heat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper and lay tostada shells on the paper. 
  3. Divide the 2 cans of pinto beans and rice among 8 shells.
  4. Scatter cheese onto pinto beans and rice then bake for 4-5 minutes until cheese has melted (watch to make sure tostada shells do not burn).
  5. Remove from oven and scatter with lettuce, tomato and avocado.
  6. Place a dollop (1 teaspoon each) of sour cream into center of tostadas and garnish with jalapeño slices. 
  7. Sprinkle with dried cilantro or parsley


4 servings

Made With

Pinto Beans & Rice Tostadas
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