Ingredients:

  • 2 cans (15 oz / 425g each) refried pinto beans or black beans
  • 1 tsp (5g) garlic powder
  • ½ tsp (2g) ground cumin
  • 2 tbsp (30ml) water or vegetable broth
  • 1 tbsp (14g) vegetable oil
  • 20 (6-inch / 15cm) corn tostada shells
  • 1 cup (115g) shredded Monterey Jack cheese
  • 2 cups (60g) shredded iceberg lettuce
  • 2 medium (250g) Roma tomatoes, finely diced
  • 1 large (200g) avocado, sliced or mashed
  • ¼ cup (30g) crumbled Cotija cheese
  • ¼ cup (60ml) Mexican crema
  • 2 tbsp (30g) chopped fresh cilantro
  • 1 small (50g) white onion, finely diced

Instructions:

  1. Place the refried beans in a saucepan over medium-low heat. Stir in the garlic powder and cumin. If the beans seem too thick, stir in the water or broth one tablespoon at a time until the mixture is smooth and spreadable. Heat until steaming.
  2. Lay corn tostada shells on a baking sheet. Use a spatula to spread a generous, even layer of warm beans across each shell, reaching all the way to the edges.
  3. Sprinkle a small pinch of shredded Monterey Jack cheese over the first bean layer. Place a second tostada shell directly on top of the first and spread another layer of warm beans across this second shell.
  4. Place the baking sheet into an oven preheated to 350°F (175°C) for 3–5 minutes until the cheese between the layers bubbles and the beans set.
  5. Remove from the oven and top with shredded lettuce, diced tomatoes, and diced onion. Finish with a dollop of avocado, a drizzle of crema, and a sprinkle of Cotija cheese and cilantro.