Equipment
* optional
Ingredients
Main
- 475 g pinto beans, refried
- 8 corn tortillas
- 1 avocado, mashed
- 38 g queso fresco, crumbled
- romaine lettuce, shredded
- 180 ml salsa
- fresh cilantro, leaves
Nutrition (per serving)
Method
Preheat the oven to 160°C (325°F).
Warm the refried beans in the oven for 10-15 minutes, or until heated through. If the beans are too thick, thin them with a little reserved bean broth or water.
While the beans are warming, toast the halved corn tortillas in the microwave for 1-2 minutes, or until slightly crisp. Alternatively, toast in a toaster oven or dry-fry in a skillet.
Spread a generous spoonful of the warm refried beans onto each toasted tortilla half.
Top each tortilla with a spoonful of the mashed avocado mixture, a sprinkle of crumbled queso fresco, a handful of shredded romaine lettuce, and a spoonful of salsa.
Arrange the prepared tostadas on a platter or individual plates. Garnish with fresh cilantro leaves, if desired, and serve immediately.
Chef's Notes
- Feel free to customize the toppings to your liking.
- For extra flavor, warm the tortillas on a dry skillet or in a toaster oven before adding the toppings.
- If you don't have romaine, use your favorite type of lettuce.
Storage
Refrigerator: 2 days — Assemble immediately before serving for best results. Leftover components can be stored separately.
Reheating: Reheat beans in the microwave or stovetop. Toast the tortillas as needed for crispness.
