SMTV3_Beas-6360.jpg

Refried Bean Tostada

Struggle Meals - "Beans Beans Beans"

15
Prep Time
(minutes)
90
Cook Time
(minutes)
4
Servings

Ingredients

  • For the beans:
  • 12 ounces dried pinto beans
  • 3 tablespoons vegetable oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • Salt and pepper
  • 1/4 to 1/2 cup water
  • For the tostada:
  • 4 cups refried beans
  • 4 corn tortillas
  • 1/2 head iceberg lettuce, shredded
  • 3 roma tomatoes, diced
  • 1 cup sour cream
  • 5 to 6 hot sauce packets
  • 1 cup shredded cheddar cheese

Steps

  1. Add the beans to a large bowl and cover with cold water. Soak overnight. Drain and rinse the beans. Place them in a medium sized pot and cover with water. Cook for 1 1/2 hours. Drain.
  2. Heat a large skillet over medium heat. Add the vegetable oil and the onion, garlic and cumin. Cook for 5 minutes.
  3. Next add the beans and cook for 3 to 4 minutes more. Season with salt and pepper. Using the back of a fork or a potato masher, mash the beans adding water a couple tablespoons at a time while you mash.
  4. For the tostada: Preheat the oven to 400 degrees.
  5. Place the tortillas directly on the oven rack and toast for 5 to 8 minutes. Remove from the oven and allow to cool slightly.
  6. Spread beans on the top of each tortilla and top with lettuce, tomato, sour cream, cheese and hot sauce.