As a kid these tostadas were my favorite lunch my mom would make. I love servings these like a taco bar so each person can customize them to their own likings. Great option for those picky eaters and perfect for cinco de mayo!
I hope you enjoy them,
Prep Time: 20 mins
Cook Time: 15 mins
For the Tostadas:
Vegetable oil, Canola oil or any high temp frying oil
12 corn tortillas
1 tbs oil
½ onion diced
2 15-ounce cans only one drained
½ tsp cumin
1/8 tsp cayenne pepper (optional)
½ cup shredded Monterrey Jack cheese
½ onion diced
1/2 head iceberg lettuce, sliced thin
2 medium tomatoes, chopped
1 to 2 avocados sliced
8 ounces grated Monterrey Jack, cheddar, or crumbled queso fresco and/or cotija cheese
pickled red onion
chopped fresh cilantro
1. In a medium pan heat on your Wolf Cooktop or Range heat oil on medium heat and fry corn tortillas about two minutes on each side until crispy like a chip. Place on a paper towel lined tray to absorb any excess oil. Repeat with the rest of the tortillas.
2. In a separate medium sized pan begin preparing refried beans. Heat 1 tbs of oil on medium high heat. Sautee onion until translucent. Add canned beans and sauté until bubbly and heated through.
3. Add the rest of the ingredients and using a potato masher mash beans until desired consistency.
4. Place everything on table and assemble to your liking and enjoy!
Chef Tip: Foods ready but the family is not? Place in your Wolf Ovens or Warmer to stay warm until you are ready to serve. Just make sure to cover the beans so they don’t dry out.