Refried Bean Tostadas

1. 1
   fry · ~8 min

   Fry the tortillas until golden and crisp.

   1.Pour 1 cup oil into a skillet over medium-high heat. Heat until shimmering.

   2.Fry one tortilla at a time, pressing down with tongs, for about 1 minute per side until golden and rigid.

   3.Drain on a paper towel-lined plate. Repeat with remaining tortillas.

   TIPThe tortilla should be stiff and bubbling when done. If it folds, let it fry a few seconds longer.
2. 2
   saute · ~2 min

   Sauté the aromatics for the refried beans.

   1.Heat 1 tablespoon of oil in the same skillet over medium heat.

   2.Add minced garlic and sauté until fragrant, about 30 seconds.

   3.Stir in cumin powder and smoked paprika, cooking for 15 seconds until toasted.

   TIPWatch the garlic closely — it burns quickly and turns bitter.
3. 3
   simmer · ~7 min

   Mash and cook the refried beans.

   1.Add the cooked pinto beans and water to the skillet.

   2.Mash with a potato masher until desired consistency, keeping it slightly chunky.

   3.Simmer, stirring often, for 5-7 minutes until the mixture thickens.

   4.Season with salt and black pepper to taste.

   TIPAdd a splash more water if the beans become too dry before they're hot through.
4. 4
   assemble

   Assemble the tostadas.

   Spread a generous layer of the warm refried beans onto each crispy tortilla shell. Top with shredded lettuce, a drizzle of sour cream, a spoonful of salsa, and a sprinkle of shredded cheddar cheese.

5. 5
   garnish

   Garnish with fresh cilantro and serve immediately.

   Scatter chopped cilantro over the assembled tostadas. Serve right away while the base is still crunchy.

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