Do I need to fry tortillas? Or can I use store-bought tostada shells?
Tostada shells can be tricky to find, but we prefer to make our own anyways! Hot and fresh, there’s so much more flavor. Plus, the store-bought kind almost always come in a GIANT package in which 50% of them are broken. All that said, these insanely creamy beans + quick pickled onions would taste amazing on anything, including a packaged tostada shell. 😉
I can’t find cotija cheese! Is there a good substitute?
For sure. If you want something a little brighter, goat cheese would be nice. If you’re looking for something more subtle, shredded Monterey jack cheese is always a crowdpleaser.
I’m missing the meat. What can I add?
Truly anything. You can top the beans with
chicken fajitas, grilled flank steak, or even the filling for tacos al pastor. We’re also big fans of adding a fried egg.
I don’t like canned beans? Can I make my own?
Of course! Follow our recipe for homemade black beans and sub them in for the can.
What should I serve with this?
Mexican corn salad, Spanish rice, guacamole, taco salad … the list goes on and on. Find more inspiration with our 60+ Mexican Recipes roundup.
Ingredients
- 1/2small red onion, sliced
- Juice of 1 lime
- 2 tbsp.butter
- 2 tbsp.vegetable oil, plus more for frying
- 1/2small yellow onion, minced
- 1/2 tsp.dried oregano
- 1/2 tsp.chili powder
- Kosher salt
- Freshly ground black pepper
- 2(15.5-oz.) cans pinto beans, drained and rinsed
- 6corn tortillas
For topping
- 1 1/2 c.cotija, crumbled
- 1avocado, sliced
- 4radishes, thinly sliced into rounds
- 1jalapeño, thinly sliced
- 1/4 c.cilantro leaves
- 1lime, sliced for serving
Directions
-
- Step 1
In a medium bowl, combine red onions and lime juice. Set aside to quick pickle while preparing the rest of your ingredients.
- Step 2In a large skillet over medium heat, melt butter and heat oil. When oil is hot and butter is foaming, add yellow onion and cook, stirring occasionally, until onions are soft and translucent, 5 minutes. Add oregano and chili powder and season with salt and pepper and cook until fragrant, 1 minute more.
- Step 3Add beans and 1/2 cup water. Cook, mashing beans with a wooden spoon or potato masher, until desired consistency is reached. When beans are thick and almost all water has evaporated, remove from heat.
- Step 4In a medium, high-sided skillet, add vegetable oil until it is 1/2″ deep. Heat oil until a drop of water sizzles when added to the pan. Using tongs, fry 1 tortilla at a time until golden and crisp, about 20 to 30 seconds per side. Transfer to a paper-towel lined plate and salt immediately.
- Step 5Build tostadas: Top each tortilla with about 1/4 cup refried beans, avocado, radishes, jalapeño, cilantro, and some quick pickled onions. Serve with lime wedges.
- Step 1
