Classic Mexican Refried Bean Tostadas

Ingredients

• 8 pieces Corn tortillas
• 30 ounces Canned black beans, drained and rinsed
• 0.5 cup Vegetable oil
• 1 piece Small white onion, finely diced
• 2 pieces Garlic cloves, minced
• 1 teaspoon Ground cumin
• 0.5 cup Vegetable broth
• 1 cup Queso fresco, crumbled
• 1 cup Fresh pico de gallo or salsa
• 0.25 cup Fresh cilantro, chopped(optional)
• 4 pieces Lime wedges(optional)
• 0.5 teaspoon Salt

Instructions

1. 1

   Heat 1/4 cup of vegetable oil in a skillet over medium-high heat and fry each tortilla for 1-2 minutes per side until golden and crispy.

2. 2

   Drain the crispy tortillas on paper towels and sprinkle lightly with salt while still warm.

3. 3

   In a separate large pan, heat 2 tablespoons of oil and sauté the diced onion until translucent, about 5 minutes.

4. 4

   Add the minced garlic and ground cumin to the onions, cooking for another minute until fragrant.

5. 5

   Stir in the black beans and vegetable broth, then bring to a gentle simmer over medium heat.

6. 6

   Use a potato masher or the back of a sturdy spoon to mash the beans directly in the pan until they reach your desired creamy consistency.

7. 7

   Spread a generous layer of the warm refried beans onto each crispy tortilla shell.

8. 8

   Top with crumbled queso fresco, a spoonful of salsa, fresh cilantro, and serve immediately with a squeeze of lime.