Meatless Monday: Refried Bean and Avocado Tostadas
By: Leah Rodrigues
Published: March 25, 2013

Refried bean and avocado tostadas are a tasty meatless meal.  Crispy corn tortillas are topped with refried beans, lettuce, tomato, creamy avocado, and lime scented sour cream.  You can add crumbled Mexican cheese, such as cotija, for an extra boost of flavor.  Soy chorizo would also be delicious atop these tostadas.  Refried bean and avocado tostadas are a stress-free dish for any night of the week.
Refried Bean and Avocado Tostadas
Ingredients:



8 corn tortillas (I prefer" handmade" style, if you can find them)
canola oil
2 cups vegetarian refried beans, approximately
1 cup lettuce, chopped
2 tomatoes, diced
1 avocado, diced
1 lime, zested
1/2 cup light sour cream
 
Directions:








   
Preheat oven to 250 degrees F.


   
Heat beans in a pot over medium-low heat, just until warm.


   
In a small saute pan, add enough oil so that there is a 1/2 to 1-inch deep layer. Heat oil over medium-high heat until very hot. In the meantime, prepare lettuce, tomato, and avocado; stir about 1/4 tsp of lime zest into sour cream and add enough lime juice to thin sour cream into a "pourable" consistency; and line a plate with a few paper towels. Test oil by placing a small edge of a tortilla into oil; if it bubbles rapidly, the oil is hot enough.


   
Once oil is ready, dip a tortilla into the oil using a pair of tongs, and holding it into the oil, let it cook until lightly browned, 30 seconds to 1 minute. Flip tortilla over and fry on the other side. Remove tortilla with tongs, letting excess oil drip back into the pan, then place on paper towels to soak up any extra oil. Place cooked tortilla on a sheet pan and into the pre-heated oven to keep warm while frying the other tortillas. Repeat for all tortillas.


   
Once all tortillas are browned, remove from oven and assemble tostada. Place about 1/4 c warm refried beans on each tortilla. Top with lettuce, tomato, avocado, and sour cream-lime mixture.

Preheat oven to 250 degrees F.


     
Heat beans in a pot over medium-low heat, just until warm.


     
In a small saute pan, add enough oil so that there is a 1/2 to 1-inch deep layer. Heat oil over medium-high heat until very hot. In the meantime, prepare lettuce, tomato, and avocado; stir about 1/4 tsp of lime zest into sour cream and add enough lime juice to thin sour cream into a "pourable" consistency; and line a plate with a few paper towels. Test oil by placing a small edge of a tortilla into oil; if it bubbles rapidly, the oil is hot enough.


     
Once oil is ready, dip a tortilla into the oil using a pair of tongs, and holding it into the oil, let it cook until lightly browned, 30 seconds to 1 minute. Flip tortilla over and fry on the other side. Remove tortilla with tongs, letting excess oil drip back into the pan, then place on paper towels to soak up any extra oil. Place cooked tortilla on a sheet pan and into the pre-heated oven to keep warm while frying the other tortillas. Repeat for all tortillas.


     
Once all tortillas are browned, remove from oven and assemble tostada. Place about 1/4 c warm refried beans on each tortilla. Top with lettuce, tomato, avocado, and sour cream-lime mixture.