Ingredients:

  • 8 corn tostada shells
  • 1.5 cups (350g) refried beans
  • 0.5 tsp (2.5g) ground cumin
  • 0.5 tsp (2.5g) chili powder
  • 1 tbsp (15ml) water
  • 1.5 cups (170g) shredded Monterey Jack cheese
  • 2 cups (60g) shredded iceberg lettuce
  • 1 cup (150g) diced tomatoes
  • 0.5 cup (60g) diced white onion
  • 0.25 cup (15g) chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions:

  1. Combine the refried beans, cumin, chili powder, and water in a saucepan over medium heat. Stir constantly for 3–5 minutes until the beans are velvety and steaming.
  2. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. Place tostada shells on the baking sheet. Spoon 2–3 tbsp of the hot bean mixture onto each shell, spreading it to the edges.
  4. Top each shell with a generous pinch of shredded Monterey Jack cheese.
  5. Bake for 5–7 minutes, or until the cheese is bubbling and mahogany-colored in spots.
  6. Remove from oven and let shells rest for 60 seconds.
  7. Layer on the shredded lettuce, diced tomatoes, and diced white onion.
  8. Garnish with fresh cilantro and a squeeze of lime juice.