Ingredients:

  • 8 corn tortillas
  • 1 cup neutral oil
  • 1 can (15 oz) refried pinto beans
  • 1 tbsp vegetable oil
  • 1/4 cup finely diced white onion
  • 2 cloves garlic, minced
  • 1/4 tsp ground cumin
  • 1/4 cup water
  • 1/2 tsp salt
  • 1 large avocado, sliced or mashed
  • 1/2 cup queso fresco
  • 1/2 cup shredded iceberg lettuce
  • 1/4 cup diced tomatoes
  • 2 tbsp Mexican crema

Instructions:

  1. Heat the neutral oil in a skillet over medium-high heat until it reaches approximately 350°F (175°C).
  2. Fry corn tortillas one at a time for 30–60 seconds per side until golden brown and stiff.
  3. Remove tortillas with tongs and place on a wire rack or paper towels to drain for 60 seconds.
  4. In a small saucepan, heat 1 tbsp vegetable oil over medium heat and sauté diced onion until translucent.
  5. Add minced garlic and ground cumin to the onion, cooking for 30 seconds until fragrant.
  6. Stir in the refried beans and gradually add water or broth, stirring constantly until a velvety consistency is reached.
  7. Season the beans with salt and keep warm on low heat.
  8. Spread a layer of warm beans onto each crispy tortilla shell.
  9. Top with sliced avocado, crumbled queso fresco, shredded iceberg lettuce, and diced tomatoes.
  10. Drizzle with Mexican crema before serving.