Refried Bean Tostada

Description

Ingredients

• For the beans:
• 12 ounces dried pinto beans
• 3 tablespoons vegetable oil
• 1/2 onion, diced
• 1 clove garlic, minced
• 1 teaspoon cumin
• Salt and pepper
• 1/4 to 1/2 cup water
• For the tostada:
• 4 cups refried beans
• 4 corn tortillas
• 1/2 head iceberg lettuce, shredded
• 3 roma tomatoes, diced
• 1 cup sour cream
• 5 to 6 hot sauce packets
• 1 cup shredded cheddar cheese
• Buffalo Style Chicken Strips 25 ozBuffalo Style Chicken Strips 25 ozTysonAdd to List

Instructions

1. Add the beans to a large bowl and cover with cold water.
2. Soak overnight.
3. Drain and rinse the beans.
4. Place them in a medium sized pot and cover with water.
5. Cook for 1 1/2 hours.
6. Drain.
7. Heat a large skillet over medium heat.
8. Add the vegetable oil and the onion, garlic and cumin.
9. Cook for 5 minutes.
10. Next add the beans and cook for 3 to 4 minutes more.
11. Season with salt and pepper.
12. Using the back of a fork or a potato masher, mash the beans adding water a couple tablespoons at a time while you mash.
13. For the tostada: Preheat the oven to 400 degrees.
14. Place the tortillas directly on the oven rack and toast for 5 to 8 minutes.
15. Remove from the oven and allow to cool slightly.
16. Spread beans on the top of each tortilla and top with lettuce, tomato, sour cream, cheese and hot sauce.