This recipe is an easy one to consider for Cinco de Mayo and the ingredients are flexible, making it a quick easy to prepare lunch or dinner that adapts to Vegan, Vegetarian and Unrestricted food preferences.

Cooking Method:  Prepare on a gas or  electric Induction stove top.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:

Serves:  1 or more

Difficulty:  easy

Ingredients (per tostada)

1               or more tortilla (many varieties including vegan and gluten free options)

1/2 – 1 cups cooking oil (enough to cover bring oil up in the small/medium pan up to 1/2″ high)

14 oz       can of non fat refried beans (1/4 cup for each tostada, additional for other tostadas or use as a side dish)

1/3 cup   cooked and diced chicken, pork, beef, shrimp or as an alternate canned brined jackfruit heart of palm

1/4 cup   lettuce, chopped

1/4           avocado, sliced

1/3 cup   pico de gallo (combination of: diced tomato, onions and jalapeno or other green chili pepper) or mango salsa

1/4 cup   sour cream or Mexican crema (optional)

1/4 cup   cheese (cheddar or as desired

Hot sauce (optional, as desired)


    1. Heat the number of tortillas desired.  If frying the tortilla, fry one tortilla at a time over medium heat.
    2. Using metal tongs flip the tortilla when it becomes firm but not overly browned.
    3. When both sides of the tortilla are cooked, remove tortilla using the tongs.  Set aside on a few paper towel to drain the grease.
    4. In a separate small to medium saucepan, add refried beans.  Heat over medium heat until bubbly.
    5. Add a few tbsp. of sour cream and or pico de gallo as desired, stir and simmer for 5 minutes,  turn off heat.
    6. Build your tostada placing a single fried tortilla on a plate, top with refried beans, diced cooked protein or vegan alternative, sour cream, avocado, pico de gallo or salsa and cheese as desired.

* Note:  A fried tortilla base is typical for a tostada however as an alternate you could heat the tortilla on the stove or just build a nice salad with your ingredients and omit the tortilla.  This meal can be easily adapted to your food preferences.


Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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