"The region my family comes from in Mexico is called the Bajio, and it is home to the states Guanajato, Jalisco, Aguascalientes, and Querétaro. It is known for different beef cooking techniques like asada, barbacoa, guisar, sofrier, and molar. In this recipe, I wanted to highlight world-renowned, delicious agriculture from Mexico like squash, beans, beef, and fresh herbs."
- Rahanna Bisseret Martinez
Welcome to the kitchen! Today we're making bean and beef tostadas that are all you need to enjoy delicious Mexican cuisine. We like them so much that we made a free printable recipe with pics for kids and adults.
If you like this tostada recipe, try this salsa molcajete roja, how to cure a molcajete, creamy refried beans, bean sauce enchiladas, and Mexican tomato sauce.
Learn more about cooking with kids.
Disclosure of Material Connection: Some of the links in the post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon links are not affiliate links. You can read my full affiliate disclosure.
Flavor + Us Cookbook
This bean and beef tostadas recipe comes from Flavor + Us: Cooking for Everyone by Rahanna Bisseret Martinez.
Rahanna is a Top Chef Junior finalist and has worked in the some of the best kitchens around the world. In her debut cookbook, she's taking readers on a journey around the globe with more than 70 recipes that explore culture and cuisine, and will improve your skillsets with easy-to-understand tips and techniques.
You can find more from Rahanna Bisseret Martinez in Black Food: Stories, Art, and Recipes from Across the African Diaspora and For the Culture: Phenomenal Black Women and Femmes in Food.
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Tacos Dorados
Deep-fried tacos with customizable fillings & toppings.
As Rahanna talks about in Flavor + Us:
"I like this recipe because it contains a nice balanced bite of umami from the beans and beef, sweetness from the squash, and a slightly bitter and tart flavor from the herb salad. This dish first appeared on Guy's Grocery Games, and it won the hearts of judges. Luckily, I won the episode, and it is a recipe that people always ask me to share with them."
- Rahanna Bisseret Martinez
Top Tip
Make the creamy refried beans and tostadas ahead of time for the best homemade tostadas when you're short on time. Reheat the beans on low and you'll have unforgettable homemade tostadas in no time.
How to Make Bean & Beef Tostadas
Ingredients
- oil - avocado, grapeseed, or any neutral cooking oil
- steak - you're going to want boneless ribeye steak for the best bean & beef tostadas
- salt - this sea salt makes the best Mexican food
- black pepper - you can't go wrong with this Aranya Black Pepper
- butter - unsalted butter works best
- garlic
- rosemary - fresh is best
- squash
- refried beans - homemade will taste best but whatever works for you
- tostadas - make your own for the best bean & beef tostadas you can find
- cilantro - fresh is best
- dill
- lime juice
- avocado
Equipment
- apron
- prep bowls
- carbon steel pan
- child-friendly knife
- chef knife or steak knife
- butcher block
- measuring spoons
- sheet pan with rack
- molcajete (optional)
- wooden spoon
1. Cook the Steak
Wash your hands with soap and water. Turn the stove on medium heat. Use a measuring spoon to add 2 tablespoon of oil to the pan. The oil is hot when it makes streaks in the pan when tilted. Season both sides of the steak with salt and pepper.
Transfer the steak to the pan and sear for 3 minutes. Next, add the butter, garlic, and rosemary to the pan. Baste the steak by gently tilting the pan and then using a spoon to spoon the butter over the steak. Continue for 3 ½ minutes until it turns a brownish color.
Flip the steak and baste for 4 minutes. When finished, transfer the steak to a cooling rack and rest for 5 minutes.
Do you kids like working with steak? How about turkey?
2. Cook the Squash
While the steak is on the cooling rack, wipe the pan. Continue with medium heat and add the remaining oil to the pan. After 1 minute, transfer the squash to the pan. We cut our squash into cubes beforehand to make it easier to eat, but you can also slice it into ¼ inch thick circles and leave it at that.
Cook the squash for 2 minutes and flip halfway through. The squash should be golden brown on each side. Turn off the stove.
3. Cut the Steak
Use a chef's knife or steak knife to cut the steak into slices or, in our case, cubes.
These Made In steak knives are the perfect knife for cutting steak.
4. Spread the Refried Beans Over the Tostadas
Use a spoon to spread ¼ of the refried beans onto each tostada.
5. Place the Squash & Steak on Top of the Beans
Arrange the squash and steak evenly on each tostada.
6. Make the Herb Salad
Chop the cilantro and dill and place in a bowl. Add the lime juice and season with salt. Slice the avocado, if you want it.
7. Place the Avocado & Herb Salad on Top
Place the slices of avocado and the herb salad on top of the tostadas. Enjoy!
Free Bean & Beef Tostadas Recipe
For you to try at home!
Free Bean & Beef Tostadas Recipe for Pre-Readers & Up
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
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Bean & Beef Tostadas
Equipment
Ingredients
- 3 tablespoon avocado oil
- 10 oz boneless ribeye steak
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup unsalted butter
- 2 cloves garlic
- 1 sprig rosemary
- 1 yellow squash
- 1 cup refried beans
- 4 tostadas
- ½ cup fresh cilantro
- ½ cup fresh dill
- 2 tablespoon lime juice
- 1 avocado optional
Instructions
- Cook the steak: Wash your hands with soap and water. Turn the stove on medium heat. Use a measuring spoon to add 2 tablespoon of oil to the pan. The oil is hot when it makes streaks in the pan when tilted. Season both sides of the steak with salt and pepper. Transfer the steak to the pan and sear for 3 minutes. Next, add the butter, garlic, and rosemary to the pan. Baste the steak for 3 ½ minutes. Flip and baste the other side for 4 minutes. Rest on a cooling rack.
- Cook the Squash: While the steak is on the cooling rack, wipe the pan. Continue with medium heat and add the remaining oil to the pan. After 1 minute, transfer the squash to the pan. We cut our squash into cubes beforehand to make it easier to eat, but you can also slice it into ¼ inch thick circles and leave it at that. Cook the squash for 2 minutes and flip halfway through. The squash should be golden brown on each side. Turn off the stove.
- Cut the Steak: Use a chef's knife or steak knife to cut the steak into slices or, in our case, cubes.
- Use a spoon to spread ¼ of the refried beans onto each tostada.
- Arrange the squash and steak evenly on each tostada.
- Chop the cilantro and dill and place in a bowl. Add the lime juice and season with salt. Slice the avocado, if you want it.
- Place the slices of avocado and the herb salad on top of the tostadas. Enjoy!
Notes
- Cook to internal temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/beef-tostadas
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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