Roasted Corn and Tomato Tostadas

By America’s Test Kitchen | June 15th, 2022

A delicious lunch and snack provides satisfaction and inspiration

Roasted Corn and Tomato Tostadas, from America's Test Kitchen

Crispy tostadas topped with beans and veggies make a great lunch or a snack you can share! Start with this recipe for Roasted Corn and Tomato Tostadas from America’s Test Kitchen, then experiment with your own favorite toppings.

Tostadas are crispy, flat corn tortillas sold in the supermarket. They are a great base for lots of quick meals and snacks. In this recipe, they are topped with a flavorful combination of roasted tomatoes and corn plus refried beans. A sprinkling of queso fresco (a crumbly, mild Mexican cheese) adds creaminess and a slight tang, and cilantro brings freshness.

Roasted Corn and Tomato Tostadas

Serves 2 to 4


  • 2 1/2 cups cherry tomatoes, cut in half
  • 1/2 cup frozen corn
  • 1 tablespoon plus 1 teaspoon vegetable oil, measured separately
  • 1/2 teaspoon chili powder (optional)
  • 1/4 teaspoon salt
  • 1/2 cup refried beans
  • 4 (6-inch) corn tostadas
  • 1/2 cup crumbled queso fresco or feta cheese
  • 1/4 cup fresh cilantro leaves


  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees.
  2. In a medium bowl, stir tomatoes, corn, 1 tablespoon oil, chili powder (if using), and salt until well combined.
  3. Spread tomato mixture into a 13-by-9-inch baking dish. Bake until tomatoes are soft, 20 to 25 minutes.
  4. Meanwhile, in a small bowl, stir refried beans and remaining 1 teaspoon oil until smooth. Use the back of a small spoon to spread beans evenly over tostadas. Place tostadas on a rimmed baking sheet.
  5. Transfer the baking dish to a cooling rack. Use a large spoon to carefully spoon tomato mixture evenly over tostadas. Bake tostadas until the beans are warm, about 5 minutes.
  6. Transfer the baking sheet to a cooling rack. Sprinkle with cheese and cilantro. Use a spatula to carefully transfer tostadas to plates. Serve.

Turkey Picadillo with Ancho Chiles and Bell Peppers

Pinto Beans Chilaquiles for a fun fiesta meal

For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands – which includes Cook’s Illustrated, Cook’s Country, and America’s Test Kitchen Kids – offers reliable recipes for cooks of all ages and skill levels. See more online at

© 2022 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.

More from Boomer

Cowboy Beans

By Andrea Rivera Wawrzyn, | June 19, 2024

No-Bake Chocolate Peanut Butter Bars

By Patty Catalano | June 5, 2024