Tostada Recipe

Prepare tortillas

Pat tortillas dry with a paper towel. Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and a small piece of tortilla sizzles (about 350°F / 175°C).

Fry tortillas one at a time: add a tortilla to the hot oil and fry 45–60 seconds per side until crisp and golden, using tongs to press down so it fries flat. Transfer to a paper towel–lined rack and season lightly with 1/2 tsp salt while still hot. Let cool to maintain crispness.

Cook base

Finely chop the 1/2 small onion. In a medium skillet, heat 1 tbsp oil over medium heat. Add the chopped onion and cook until translucent, 3–4 minutes, then add minced garlic and cook 30 seconds until fragrant.

Add the 15 oz can of beans (drain or reserve liquid as needed). Mash the beans in the skillet with a potato masher or the back of a spoon to your desired texture.

Stir in 2 tbsp water or reserved bean liquid, 1/4 tsp ground cumin, and 1/2 tsp salt. Cook over low heat, stirring, for 4–6 minutes until heated through and slightly thickened. Adjust seasoning to taste. If beans get too thick, add another tablespoon of water.

Prep fresh toppings

Shred 2 cups lettuce, dice 1 tomato, finely dice 1/4 cup red onion, and chop 2 tbsp cilantro. Crumble or shred 3/4 cup cheese and measure 1/2 cup salsa. Cut lime into wedges.

Spread about 2–3 tbsp of the warm refried beans evenly over each crisp tortilla, leaving a small border at the edge so the tortilla stays crisp.

Top the beans with a generous handful (about 1/3 cup) of shredded lettuce on each tostada, then distribute diced tomato (about 1–2 tbsp each), and sprinkle about 1 tbsp diced red onion per tostada.

Spoon about 1–2 tbsp salsa over each tostada, then sprinkle 2–3 tbsp crumbled queso fresco or shredded cheese on each. Add a pinch of chopped cilantro to finish.

If desired, drizzle about 1 tsp crema or sour cream over each tostada or serve it on the side for guests to add. Top with pickled jalapeños to taste and serve with lime wedges on the side for squeezing over the tostada.

Serve immediately while the tortilla is still crisp. If preparing ahead, keep fried tortillas in a single layer on a rack and re-crisp in a 350°F (175°C) oven for 4–6 minutes before assembling.