Hot tip: buy your beans dried and in bulk to save major $! Today, Frankie Celenza (@frankiecooks) shows you how to make a crispy, crunchy refried pinto bean tostada for under $2.
REFRIED BEAN TOSTADA
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 1 1/2 hours
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
Steps:
1. Add the beans to a large bowl and cover with cold water. Soak overnight. Drain and rinse the beans. Place them in a medium sized pot and cover with water. Cook for 1 1/2 hours. Drain.
2. Heat a large skillet over medium heat. Add the vegetable oil and the onion, garlic and cumin. Cook for 5 minutes.
3. Next add the beans and cook for 3 to 4 minutes more. Season with salt and pepper. Using the back of a fork or a potato masher, mash the beans adding water a couple tablespoons at a time while you mash.
4. For the tostada: Preheat the oven to 400 degrees.
5. Place the tortillas directly on the oven rack and toast for 5 to 8 minutes. Remove from the oven and allow to cool slightly.
6. Spread beans on the top of each tortilla and top with lettuce, tomato, sour cream, cheese and hot sauce.
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