Walking Tostada for #SundaySupper

by Dorothy Reinhold on July 8, 2012

Print This Post Print This Post Walking Tostada

The name of this recipe – Walking Tostada – should be reason enough to make it! What the heck is that, a walking tostada? And what evil genius came up with that name for what is essentially a crazy multilayered bean dip?

Walking Tostada recipe cardAs you can see from the 1980s recipe card penned by my mother, we had this for Thanksgiving 1981. I’m sure it was an appetizer, which would have disappeared quickly into the four gaping maws of me and my brothers, all in our 20s at that time.

These days, my family enjoys this AS dinner, not as an appie BEFORE dinner. We’ll have a salad or some other veggie alongside, and we all use tortilla chips to dip out our dinner.

Walking Tostada collage

Beans first, sour cream next, then guacamole and green chiles.

Walking Tostada collage 2

Next goes cheese, then tomatoes (I used yellow tomatoes in this version), then olives and cilantro.

Walking Tostada up close

Assemble and serve at room temperature. If making ahead, store in the refrigerator.

It’s fun and delicious. Isn’t that what a family dinner should be?

Recipe: Walking Tostada

Summary: Call this a 9-layer bean dip, or a Walking Tostada — either way it makes a substantial party appetizer or a delicious family dinner. We had it for July 4th with red, white and blue tortilla chips!


  • 1 (16-ounce) can refried beans (my latest favorite is Rosarita No Fat Green Chile & Lime flavor)
  • 1 cup sour cream (I like Daisy brand low-fat, and I stir in a shake of ground cumin)
  • Guacamole (made from 2 ripe avocados, lime juice, crushed garlic clove and a squirt of green taco sauce)
  • 1 (3.5-ounce) can diced green chiles
  • 2 scallions, chopped
  • 2 large tomatoes, seeded and chopped
  • 1 cup (4 ounces) or more grated sharp cheddar cheese
  • Chopped or sliced black olives (sometimes I use green olives)
  • Chopped fresh cilantro
  • Scoopers: Tortilla chips


  1. In a 12- by 8- or 13- by 9-inch dish, layer refried beans (heated if you like), using an offset spatula to make it easy. Layer the sour cream, then the guacamole, then green chiles, scallions, tomatoes, cheese, olive and finally the chopped cilantro.
  2. Serve at room temperature with tortilla chips as dippers.
  3. Serves 4-6.


Helen Reinhold, circa 1981

Preparation time: 20 minutes
Diet type: Vegetarian
Number of servings (yield): 4-6
Culinary tradition: Mexican (ish)

This is part of the #SundaySupper movement, an idea to bring the family together for a home-cooked meal on Sunday. We try to eat together each evening and are lucky enough to be able to do so, but on occasion we find ourselves far-flung. It always feels better to reconnect over the dinner table, doesn’t it?

This week’s theme is “Kids in the Kitchen.” This recipe is a good one to include children on, because they can easily help with the spreading or layering. They can also help determine which layers might work for everyone, and which layers (cilantro? olives?) might be best to put on three-quarters of the dish and leave off the other quarter. I’m lucky that my children like all of these ingredients. If yours don’t, then make a special corner of it for them!

Check out the other fabulous #SundaySupper dishes created by other bloggers participating this week:

Start your day:

Healthy Snackers:
Main Squeeze:

Sweet Treats:

Previous post:

Next post: