Time 30m Yield 6 tostadas. Number Of Ingredients 12 Steps:
In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside. , In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through. , Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.
Time 20m Yield 8 Number Of Ingredients 13 Steps:
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes. Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese. Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes. Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.
Time 30m Yield 3 Number Of Ingredients 14 Steps:
Preheat oven to 400 degrees F (200 degrees C). Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells. Brush oil over both sides of tortillas and arrange on a baking sheet. Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more. Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook’s Note). Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.
Time 15m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Warm the refried beans in a 325-degree oven while you toast the tortilla halves. If the refried beans are too thick to spread evenly, thin out with some bean broth. Spread a spoonful of the refried beans onto each tortilla half. Top with a spoonful of the mashed avocado mixture and a sprinkle of queso fresco. Add a handful of lettuce and a spoonful of salsa. Arrange on a platter or plates and serve.
More about “refried bean tostadas recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat the oven to 200°F (or heat a warming drawer if you have one). Line a baking sheet with paper towels. Heat 5 Tbs. of the oil in a small (8-inch) nonstick omelet pan over medium-high heat until the oil bubbles right away when the edge of a tortilla is dipped into it. Using tongs and working with one tortilla at a time, fry the tortillas until golden brown on both sides, about 30 seconds per side. As each one finishes frying, briefly dangle the tortilla above the pan to allow some of the excess oil to drip back into the pan, and then transfer the tortilla to the paper-towel-lined baking sheet. Sprinkle each tortilla with a little salt while it’s still hot. As you fry, adjust the heat to keep the oil from getting too hot or cool, and if the pan goes dry, add more oil, 1 Tbs. at a time. When all the tortillas are fried, keep them warm in the oven. Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until softened and lightly browned around the edges, about 3 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the beans, 1 teaspoons salt, and 1 cup water. Working quickly, mash the beans with the back of a fork until most but not all of them are broken apart, and simmer until the beans look creamy and spreadable and much of the water has been absorbed, about 3 minutes. Stir in the chipotle Tabasco sauce and season to taste with more salt if needed. To serve, spread each tortilla with about 1/3 cup of the beans, and top with the feta, tomato, radishes, and cilantro leaves.
