These tostadas de frijoles refritos are one of the many antojitos (little cravings) we eat in Mexico. A perfect way to use up stale corn tortillas and leftover fried beans.
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Try this with...
Top these tostadas with Karla's homemade salsas, dips and toppings. Find her recipes here.
Top these tostadas with Karla's homemade salsas, dips and toppings. Find her recipes here.
Serves
15
Corn Tortilla
Refried Black Beans
TOPPINGS:
Iceberg Lettuce
Salad Tomato
Ripe Hass Avocado
Queso Fresco
Sour Cream
Salsa
Try this with...
Top these tostadas with Karla's homemade salsas, dips and toppings. Find her recipes here.
Top these tostadas with Karla's homemade salsas, dips and toppings. Find her recipes here.
Serves
15
Corn Tortilla
Refried Black Beans
TOPPINGS:
Iceberg Lettuce
Salad Tomato
Ripe Hass Avocado
Queso Fresco
Sour Cream
Salsa
Unlock Mob Premium
Try this with...
Top these tostadas with Karla's homemade salsas, dips and toppings. Find her recipes here.
Top these tostadas with Karla's homemade salsas, dips and toppings. Find her recipes here.
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Step 1.
Heat the oven to 180°C fan.
Step 2.
Line two baking trays with tin foil and place the corn tortillas on top, keeping them separated so they don’t stick to each other.
Step 3.
Slide the trays into the oven to bake for 20 mins, flipping the tortillas halfway through, until evenly toasted on both sides and hard, crunchy and golden brown (this is when the tortillas become tostadas!).
Step 4.
Remove them from the oven and transfer to a cooling rack for 5 mins.
Step 5.
In the meantime, heat the refried beans in a saucepan set over a low-medium heat until warmed through. Finely shred the iceberg lettuce, finely dice the salad tomatoes and thinly slice the avocados. Crumble the queso fresco.
Step 6.
To make the tostadas, spread a tbsp of refried beans over each one, garnish with the shredded lettuce, diced tomato, a few slices of avocado, some crumbled queso fresco, sour cream and a salsa of your choice.
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