Refried Bean and Cheese Tostadas
Crunchy pan-fried tortillas are topped with refried beans and shredded cheese, then baked until warm.
Ingredients
Ingredients
- 1 cup vegetable oil
- 6 (5-inch) corn tortillas
- Kosher salt
- 1 1/4 cups refried beans
- 3/4 cup shredded Mexican blend cheese
- Hot sauce (optional)
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 450ºF. Line a rimmed baking sheet with paper towels.
- Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering. Test the oil by dipping the side of a tortilla into it -- if it sizzles right away, the oil is ready. Add 3 corn tortillas and fry until crisp and darkened in color, about 2 minutes per side. Pierce any bubbles that form on the tortillas with the tip of a paring knife. Transfer to the baking sheet and season with kosher salt. Repeat with the remaining 3 tortillas.
- Remove the paper towels from under the tostadas. Spread 1 1/4 cups refried beans on the tostadas (about 3 tablespoons each). Sprinkle with 3/4 cup shredded Mexican cheese blend (about 2 tablespoons each). Bake until the beans are warmed through and cheese is melted, about 5 minutes. Serve with hot sauce if desired.
Recipe Notes
Reusing the frying oil: Once oil is cool, strain through a fine-mesh strainer and reserve for another use.