Spending an extra few minutes to fry your own tostadas shells pays great rewards. The warm crispy shells taste delicious and smell just as good.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 1 cup pinto beans, soaked overnight in water to cover and drained
- 2 cloves garlic, peeled and minced
- 1⁄2 small onion, peeled and finely chopped
- 2 Tbsp. olive oil
- 1 tsp. taco seasoning
- 1⁄2 tsp. salt
- 8 corn tortillas (6 inches)
- 1⁄2 cup corn oil
- 1 cup salsa
- 1 medium avocado, peeled, pitted, and sliced
- 4 cups sliced romaine lettuce
- 1 1⁄2 cups shredded Colby Jack cheese
- 1⁄2 cup sour cream
- 3 medium tomatoes, cored and chopped
- Place beans in a saucepan over medium-high heat and add garlic, onion and olive oil. Bring to a boil, reduce heat to medium-low, cover, and simmer 45 minutes. Season with taco seasoning and cook for another five minutes.
- Pour oil into a medium skillet and heat on medium-high heat until hot, but not smoking. Drop tortillas in one at a time and cook until golden brown on each side; about 1 minute per side. Remove to a pan lined with paper towels for draining.
- Build your tostadas on the tortillas starting with beans, salsa, cheese, avocado, lettuce, sour cream and chopped tomatoes. Serve immediately.