Carnitas Tostadas
These Carnitas Tostadas are loaded with crispy slow cooker carnitas, creamy refried black beans, and fresh toppings like lettuce, tomatoes, avocado, and cilantro lime crema. The perfect balance of crunchy, juicy, and flavorful, they make an easy and delicious meal for any night of the week!
A little while back, I shared these Carnitas Tostadas in a What I Eat in a Day post on Instagram, and my DMs blew up with requests for the recipe. Honestly, I get it—what’s not to love about a crispy tostada piled high with juicy slow cooker carnitas, creamy refried black beans, and all the fresh toppings? This meal is so easy to throw together, but it looks (and tastes) like something straight out of a taqueria. And the best part? It makes a ton of leftovers, so you can keep the goodness going all week long.
One of the best things about tostadas is that everyone can build their own exactly how they like it, making this a meal the whole family can enjoy. Whether you love loading yours up with extra guac, piling on the pico de gallo, pineapple salsa or keeping it simple with just beans and carnitas, the possibilities are endless.
At my house, we start with a crispy tortilla and a layer of creamy refried beans, then let everyone (and by everyone, I mean my fiancé and me) get creative with toppings. Sometimes it’s slow cooker carnitas, other times we go for shredded chicken or load them up with fresh veggies.
No matter how we make them, tostadas are always fun, flavorful, and totally customizable—which is probably why we never get tired of them! Whether you keep it classic or pile on all the toppings- like my cilantro lime crema, there’s really no wrong way to enjoy them.
Whether you’re making a quick dinner for the family or setting up a build-your-own tostada bar for a fun get-together, this recipe is always a winner. So, if you’re one of the many who slid into my DMs asking for it—here you go, friend!
ingredients to make delicious crispy tostadas
Slow Cooker Carnitas– Tender, juicy, and crispy pork is the star of these tostadas. Use leftovers from my slow cooker carnitas recipe or any pre-cooked shredded pork.
Corn Tortillas– Lightly toasted or fried to create a crunchy base. If you prefer, swap for store-bought tostada shells for extra convenience.
Refried Black Beans– A creamy, savory layer that holds everything together. Regular refried pinto beans work just as well.
Shredded Lettuce– Adds freshness and a bit of crunch. Romaine or iceberg both work great.
Pico de Gallo– A bright and zesty mix of tomatoes, onions, and cilantro that brings the perfect amount of freshness.
Avocados– Sliced for creaminess, or mash them for an easy guacamole-style topping.
Cilantro, Cotija Cheese, and Lime Wedges– The ultimate finishing touches! Swap Cotija for feta or queso fresco if needed, and squeeze fresh lime juice over everything for extra flavor.
How to Make Tostada Shells
You could grab store-bought tostada shells, but honestly, making them at home is so much better—they’re fresher, crispier, and way more satisfying! And don’t worry, it’s super easy.
You can fry them if you’re feeling fancy, but I almost always bake mine because it’s way less mess and no lingering fried food smell (win-win). Simply, brush or spray your tortillas with a little oil, pop them in the oven at 400°F for about 4–5 minutes per side, and boom—perfectly crispy tostadas with almost no effort!
Just be sure to keep an eye on them because every oven is different! Just look for nice crispy edges because they will crisp up more as they cool too!
How to make carnitas tostadas
Alright, time for the fun part—loading these up! Start by spreading a good layer of refried black beans onto each crispy tortilla (because let’s be real, beans make everything better).
Next, pile on those juicy slow cooker carnitas, making sure to get some of those crispy edges in every bite. Then, go crazy with the toppings—shredded lettuce for crunch, pico de gallo for freshness, avocado slices because, well, avocado makes everything better, and a sprinkle of crumbled cheese for that salty, creamy goodness.
Now for the best part—drizzle on some chipotle crema or cilantro lime crema for that creamy, zesty finish. Don’t skip the lime wedge on the side—it adds the perfect little tangy kick.
And that’s it! Dig in right away while they’re perfectly crisp and packed with flavor. Trust me, you won’t want to wait!
How to Serve
- Taco Night Upgrade – Skip the soft tortillas and serve these tostadas loaded with crispy carnitas, fresh toppings, and a drizzle of crema.
- DIY Tostada Bar – Set out all the toppings and let everyone build their own. Perfect for an easy, interactive dinner! Try my guacamole, mango pico de gallo, or refreshing pineapple salsa!
- Side Dish or Appetizer – Make mini tostadas with smaller tortillas for a fun party snack or appetizer.
How to Store
I love making tostadas because you can prep everything ahead of time—crispy shells, slow cooker carnitas, and all the toppings—so when it’s mealtime, all that’s left to do is assemble and enjoy. My fiancé and I have fun building our own—he loads his up with extra carnitas and hot sauce, while I go heavy on the guac and cilantro lime crema!
- Tostada Shells – Store leftover crispy tortillas in an airtight container at room temperature for 2-3 days. If they lose their crunch, pop them in the oven for a few minutes to crisp back up.
- Carnitas – Keep any extra carnitas in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a skillet or under the broiler for best results.
- Assembled Tostadas – These are best enjoyed fresh since the toppings can make the shells soggy. If you’re storing leftovers, keep everything separate and assemble right before eating!
If you make these carnitas tostadas, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
Carnitas Tostadas
Ingredients
Tostadas
- 8 corn tortillas
- 1-2 tbsp olive oil
- 2 cups black refried beans
- 2 cups slow cooker carnitas
Toppings:
- Pico de Gallo
- Mango pico de Gallo
- Pineapple salsa
- Avocado
- Guacamole
- Cilantro
- Cilantro lime crema
- Lime wedges
Instructions
- Preheat your oven to 400°F and place corn tortillas on a baking sheet. Lightly spray or brush both sides with oil to help them crisp up, then bake for 4-5 minutes, flipping halfway through, until they are golden and crunchy. Keep an eye on them, as every oven is different, and they will continue to crisp up slightly as they cool.
- Once the tostada shells are ready, it’s time to assemble. Spread a layer of creamy refried black beans onto each crispy tortilla, then pile on the slow cooker carnitas, making sure to get some of those crispy edges in every bite.
- Top with shredded lettuce, fresh pico de gallo, sliced avocado, and crumbled cheese for extra texture and bold flavor.
- Drizzle with chipotle crema or cilantro lime crema for a creamy, zesty finish, and serve with a lime wedge on the side.
- Enjoy immediately while everything is perfectly crisp and fresh!
Notes
- Make-Ahead Friendly – You can prep the carnitas, tostada shells, and toppings ahead of time to make assembling super quick when you’re ready to eat.
- Crisping the Carnitas – For extra flavor and texture, don’t skip broiling the shredded carnitas for a few minutes before serving. It adds the perfect crispy edges!
- Tostada Shell Tips – If baking, keep an eye on them since every oven is different. If they aren’t quite crispy enough, leave them in for an extra minute or two.
- Leftovers – Store everything separately to keep the tostada shells from getting soggy. Reheat carnitas in a skillet or under the broiler for the best texture.
