Refried Bean Tostadas

Instructions

1. 1

   Prepare Toppings

   • Wash and prepare all your fresh toppings: shred the lettuce, dice the tomatoes, and chop the cilantro.
   • Crumble the cotija cheese and cut the lime into wedges.
   • Set all toppings aside in separate bowls for easy assembly later.
2. 2

   Heat the Refried Beans

   • In a small saucepan, heat 1 teaspoon of vegetable oil over medium heat.
   • Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
   • Stir in the minced garlic and cook for another 30-60 seconds until fragrant.
   • Add the can of refried beans, ground cumin, chili powder, salt, and water. Stir until well combined.
   • Reduce heat to low and let the beans simmer gently, stirring occasionally, for 5-7 minutes until smooth and heated through. Keep warm.
3. 3

   Fry the Tostada Shells

   • Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of tortilla should sizzle immediately.
   • Working one at a time, carefully slide a corn tortilla into the hot oil. Fry for 30-60 seconds per side, using tongs to flip, until it is golden brown, rigid, and crispy.
   • Remove the fried tortilla from the skillet, allowing excess oil to drip off. Place it on a wire rack or a plate lined with paper towels to drain.
   • Immediately sprinkle the hot tostada shell with a pinch of salt.
   • Repeat the process with the remaining tortillas.
4. 4

   Assemble and Serve

   • To assemble, take a warm, crispy tostada shell and spread a generous layer of the hot refried beans over it.
   • Layer with shredded lettuce, diced tomatoes, and crumbled cotija cheese.
   • Finish with a drizzle of Mexican crema and a sprinkle of fresh cilantro.
   • Serve immediately with lime wedges on the side for squeezing over the top.