Directions

Bake the Tostadas

1. Preheat the oven to 425°F.

2. Line a baking sheet with parchment paper. Place corn tortillas in a single layer, and drizzle lightly with olive oil and sprinkle with salt.

3. Bake for 15 minutes, flipping halfway, until golden and crispy.

Make the Refried Beans

1. Heat the olive oil in a skillet over medium heat.

2. Add the onion, jalapeño, garlic, salt, and oregano. Cook, stirring occasionally, until soft and translucent, about 5-6 minutes.

3. 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.

4. Season with salt to taste.

Assemble the Tostadas

1. Spread a layer of refried beans onto a tostada.

2. Top with shredded lettuce, sliced avocado, salsa macha, crumbled cotija, and a drizzle of crema.