A tostada is a fried, crispy corn tortilla, the perfect base for a swath of guacamole, refried beans, or anything else your little heart desires. Once you make a handful of these you will enjoy thinking up new ways to top your last creation. Our family loved making these during Lent because they were easy and it allowed us kids to come up with all sorts of different ways to top them off. This refried bean and guacamole version is too delicious to pass up.
This dish was our go-to meal especially during Lent and still is. It doesn’t get any simpler than this recipe.
- Refried beans
- Lettuce optional
- Tomato chopped
- Queso fresco or cheese of choice
- 8 flat tostada shells packaged or 8 corn tortillas
- Vegetable oil for frying
Refried Bean Ingredients:
- 2 tablespoons olive oil or vegetable shortening
- 1 ½ cups cooked Frijoles de la Olla plus ½ cup liquid
- Salt and pepper to taste
Refried Bean Directions:
- Heat the olive oil in a medium skillet over medium-high heat. Add the beans and the liquid. Cook over medium heat, mashing the beans with a potato masher, stir until they form a thick paste, about 10 minutes. Season to taste with salt and pepper.
Tortilla Frying Directions:
- In heavy skillet heat one-quarter inch oil. Fry tortillas, one at a time, in hot oil for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.
- Top one tostada with guacamole and one with refried beans. Garnish each with lettuce (optional), tomato and, cheese. Drizzle with your favorite homemade salsa to taste.
Photography by Jeanine Thurston