Ingredients:

  • 2 cups (480ml) refried beans
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) chili powder
  • 1 tbsp (15ml) lime juice
  • 10 corn tostada shells
  • 2 cups (225g) shredded Monterey Jack or Pepper Jack cheese
  • 1 cup (150g) shredded iceberg lettuce
  • 1 large (150g) avocado, thinly sliced
  • 1/4 cup (60ml) sour cream
  • 2 tbsp (30g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Place the refried beans in a small saucepan over medium heat. Stir in the cumin, chili powder, and lime juice. Heat until the beans are smooth and steaming.
  2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the tostada shells in a single layer.
  3. Spoon 2 tbsp (30ml) of the seasoned bean mixture onto each shell, spreading it to the edges to create a full seal.
  4. Sprinkle 2 tbsp (28g) of shredded cheese evenly over the beans. Bake for 7–10 minutes, or until the cheese is fully melted and just beginning to turn golden brown around the edges.
  5. Remove from the oven and immediately top with shredded lettuce, avocado slices, and a dollop of sour cream. Garnish with cilantro and a squeeze of fresh lime.