Pinto Bean Tostadas with Tomatoes, Peppers & Guacamole

Pinto Bean Tostadas

with Tomatoes, Peppers & Guacamole

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at
Learn more at
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • Keep it Vegetarian
    I don't want to make any changes to my meal
  • add Boneless Chicken Breast Pieces
    add 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • add Ground Pork Chorizo
    add 10 oz No Hormones Added, Antibiotic-Free Ground Pork Chorizo View recipe
  • Keep it Vegetarian

    From the Test Kitchen

    This take on the beloved Latin American dish (whose name is a reference to the toasted tortillas at its base) features a trio of tomatoes, sweet peppers, and onion cooked with spicy chipotle chile paste. The smoky heat is tempered by toppings of creamy guacamole and cotija cheese.

    Get Cooking

    Dietary Information

    • Nutrition
    • Calories
      640 Cals (est.)
    Pinto Bean Tostadas with Tomatoes, Peppers & Guacamole
    • 4 Flour Tortillas
    • 1 Red Onion
    • 4 oz Sweet Peppers
    • 1 15.5-Oz Can Pinto Beans
    • 2 Scallions
    • 4 oz Grape Tomatoes
    • 1 Tbsp Light Brown Sugar
    • 2 Tbsps Grated Cotija Cheese
    • ¼ cup Sour Cream
    • ¼ cup Guacamole
    • 2 tsps Chipotle Chile Paste

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Drain and rinse the beans. Halve the tomatoes. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then medium dice. In a bowl, combine the guacamole and 1 tablespoon of the sour cream; season with salt and pepper.

    2 Cook & mash the beans

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 4 to 5 minutes, or until slightly thickened. Transfer to a bowl; stir in the remaining sour cream. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

    Cook & mash the beans
    Toast the tortillas
    3 Toast the tortillas

    Place the tortillas on a sheet pan. Using a fork, prick the tortillas all over to prevent air bubbles from forming. Drizzle with olive oil and season with salt and pepper; turn to coat. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven.

    4 Cook the vegetables

    Meanwhile, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes, diced onion, and diced pepper in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sugar, 2 tablespoons of water (carefully, as the liquid may splatter), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are coated and softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    Assemble the tostadas & serve your dish
    5 Assemble the tostadas & serve your dish
    Assemble the tostadas using the toasted tortillas, mashed beans, and cooked vegetables. Serve the tostadas topped with the creamy guacamole. Garnish with the cheese and sliced green tops of the scallions. Enjoy!
    Browse Steps
    1 of 5