Tostadas

Cinthia Naranjo Prep time: 10 min Total time: 20 min Serving size: 2

Ingredients

Tostadas (found in the Hispanic aisle) or shell for tacos ¼ cup of roma tomatoes ¼ cup of onion ¼ cup of lettuce 1 15.25 oz can of pinto or black beans ¼ cup of salsa like Pace™ or Chi-Chis™ or homemade Half of an avocado Sour cream Cotija cheese or queso fresco Growing up I loved it when my mom made tostadas. It’s a fast and fulfilling meal that you can make in minutes. You can add or change up the recipe to your liking is the fun part.

Directions

1. In a medium-sized frying pan, heat up the beans and add a tablespoon of oil (canola, vegetable, or olive oil). Heat it up on medium heat for two minutes 2. Use a potato masher to mash the beans. Mash until the beans are smooth and no longer are lumpy. Add salt for taste 3. Lower the heat to low for five minutes. After five minutes, turn off the heat and wait until the beans are warm enough to spread on tostadas, and not too hot to break the tostadas 4. Take a tostada and smear a tablespoon of refried beans to the tostadas 5. Add lettuce, onion, tomatoes, salsa sour cream and cheese in the order you desire. You can omit ingredients or add more to your liking