Easy Carnitas Tostadas

I've written this recipe for two, but you can easily multiply the ingredients to make as many tostadas as you'd like.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people


  • 4 small corn tortillas
  • olive oil for brushing tortillas
  • 1 cup refried beans from a can or homemade
  • 2 tablespoons leftover cooking liquid from carnitas or stock
  • 1 cup slow cooker pork carnitas

Suggested toppings:

  • shredded jack cheese
  • slices avocado
  • thinly shredded green cabbage
  • cherry tomatoes halved
  • sour cream
  • leaves cilantro


For the Carnitas

For the Tostadas

  • Preheat oven to 400°F.
  • Line a baking sheet with parchment paper and arrange tortillas in a single layer. Brush tortillas generously on both sides with olive oil.
  • Bake tortillas until crisp, 10 to 12 minutes, flipping once halfway through cooking time.
  • Meanwhile, heat refried beans in a small saucepan over low heat, adding water or stock if beans are dry.
  • if carnitas has been refrigerated, warm it up by heating a skillet over medium heat. Add cold carnitas, olive oil and cooking liquid or stock; cook and stir until heated through.
  • To assemble tostadas, spread each tostada with 1/4 cup refried beans and top with 1/4 cup carnitas. Layer with desired toppings and serve.

For the Refried Beans