Bean Tostados

Having grown up in the southeastern corner of Arizona, I was fortunate to have the opportunity to enjoy Mexican food almost whenever I wanted.

It was beneficial that momma hailed from Texas and had a real knack for cooking delicious Tex-Mex cuisine.

Growing up, we never had canned beans; mom would spend the entire day preparing them. It was time-consuming, but the result was definitely worth the wait.

Nowadays, many of us lack the time to prepare a pot of beans, particularly when a quick dinner is needed.

I'm aware that many people might not be fond of pinto beans. Don't worry; you can substitute them with seasoned beef or chicken if you prefer.

This simple recipe uses basic pantry staples to create crispy, loaded tostadas. No special equipment needed—just a skillet and oven (optional for melting cheese).

Ingredients (for 4 tostadas):

4 white corn tortillas

1 can (15-16 oz) refried beans

2-3 tablespoons shortening (for frying)

1 cup shredded cheese (cheddar or Mexican blend)

1 cup shredded lettuce

1-2 tomatoes, diced

Taco sauce, to taste

Sour cream, to taste

Instructions:

Prepare the toppings: While the beans and tortillas cook, chop your tomato into small dice and shred the lettuce if it's not pre-shredded. Set aside in small bowls for easy assembly. Have the shredded cheese, taco sauce, and sour cream ready nearby.

Warm the refried beans: Pour the can of refried beans into a small saucepan and place it over medium-low heat. Stir occasionally, heating for 5-7 minutes until the beans are heated through and smooth. Alternatively, use a microwave-safe bowl and heat on high for 2-3 minutes. If the beans are too thick, add a little water or milk to thin them. Remove from heat and cover to maintain warmth.

Fry the tortillas: In a large skillet over medium-high heat, add 1-2 tablespoons of shortening and let it melt until hot and shimmering (about 1 minute). Carefully add one tortilla at a time (don't overcrowd the pan). Fry for 1-2 minutes per side, pressing down gently with a spatula to ensure even crisping, until golden brown and crispy. Add more shortening as needed for additional tortillas. Transfer fried tortillas to a paper towel-lined plate to drain excess oil. Repeat for all 4 tortillas.

Assemble the tostadas: Place each fried tortilla on a plate. Spread a generous layer of warm refried beans over the top of each tortilla (about ¼-⅓ cup per tostada). Sprinkle shredded cheese evenly over the beans. Layer on shredded lettuce, diced tomato, a drizzle of taco sauce, and dollops of sour cream. Customize toppings to taste—add more sauce for spice or extra sour cream for creaminess.

Optional melt: For gooey cheese, pop the assembled tostadas under a broiler for 1-2 minutes until the cheese bubbles (watch closely to avoid burning).

Serve immediately while hot and crispy. Enjoy as a quick lunch or snack—these hold up well but are best eaten right away to maintain crunch! If you have leftovers, store components separately and reassemble fresh.