Take your weeknight dinner to the next level with these crispy refried bean tostadas. Golden-baked Masienda corn tortillas are layered with creamy, seasoned black beans, fresh avocado, shredded lettuce, tangy cotija, and a drizzle of Mexican crema. Easy to make, packed with flavor, and endlessly customizable, these tostadas are perfect for a quick meal or a festive gathering.
2 tbsp olive oil
Salt to taste
½ small white onion, diced (about ¼ cup packed)
1 small jalapeño, diced
3 garlic cloves, minced (about 1 tbsp packed)
½ tsp kosher salt
1 tsp dried oregano
1 (15-oz.) cans black beans with their broth, or 1 ½ cups cooked black beans with their cooking liquid
For garnish: shredded lettuce, avocado, salsa macha, cotija, Mexican crema
Preheat the oven to 425°F.
Line a baking sheet with parchment paper. Place corn tortillas in a single layer, and drizzle lightly with olive oil and sprinkle with salt.
Bake for 15 minutes, flipping halfway, until golden and crispy.
Heat the olive oil in a skillet over medium heat.
Add the onion, jalapeño, garlic, salt, and oregano. Cook, stirring occasionally, until soft and translucent, about 5-6 minutes.
Add the black beans with their broth and bring to a simmer. Mash the beans with a bean masher or the back of a spoon until you reach your desired consistency.
Season with salt to taste.
Spread a layer of refried beans onto a tostada.
Top with shredded lettuce, sliced avocado, salsa macha, crumbled cotija, and a drizzle of crema.
