How to Make Bean Tostadas

This is the tastiest meal you can make when you're really pushed for time. Serves 4 to 6.

Things You'll Need

• 1 1/2 tsp. salt , plus more for the tortillas
• 2 cups pico de gallo style salsas
• shredded cabbages
• 1/4 to 1/2 cup canola oil - for frying
• 12 corn tortillas
• 1/2 lb. shredded Monterey Jack cheese
• 1 cup crema mexicana (or sour cream if not available)
• 30 oz. refried beans
• Shredded Cabbages

Instructions

1. 

   Heat the beans, salt and four tablespoons water in a saucepan over medium heat. Stir occasionally to prevent the beans from sticking.

2. 

   Heat the oil in a small sauté pan over high. Using tongs, fry each tortilla until golden and crisp.

3. 

   Quickly sprinkle a little salt on each tortilla as soon as it comes out of the oil. Put the tortillas on a plate lined with paper towels to remove excess grease.

4. 

   Put three large tablespoons beans on a tortilla and spread evenly, as if you were buttering bread. Garnish with the cheese first and then the cabbage, salsa and crema mexicana or sour cream.

5. Repeat with remaining tortillas.

Tips & Warnings

• Make sure the beans are nice and hot so the cheese fully melts on the tostadas.

• Frying can be a little messy - sometimes a little newspaper on the floor in front of the stove helps.

• Look for crema mexicana in the cheese or dairy section of the supermarket or in a Hispanic grocery.