The best way to describe a tostada is as an open faced taco. A crispy tortilla is loaded with beans, meat, cheese and an assortment of other toppings. In this vegetarian version, we leave off the meat and make sure to add double cheese, avocado and tomatoes. Traditionally, the corn tortillas are fried but we bake them to save on calories. This quick and easy Mexican inspired meal is guaranteed to become a family favorite.
Bean and Cheese Tostadas
1 tbsp olive oil
1 garlic clove, finely minced
2 cans pinto beans, rinsed and drained
3 tbsp milk
1 teaspoon ancho chili powder
1 teaspoon cumin
1/8 teaspoon cayenne pepper (or more)
3 to 4 tomatoes, chopped
1 avocado, cubed
2 cups shredded lettuce
1/4 cup packed cilantro leaves, chopped
1/4 cup cotija cheese, crumbled
1/4 cup sour cream, optional
6 corn tortillas
kosher salt and freshly ground black pepper, to taste
Step 1: Preheat broiler
Step 2: Heat olive oil in a skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the beans and mix with the garlic, cook for an additional two minutes. Reduce heat to low and using a fork, mash the beans. Be very careful when doing this step. Add the milk and stir until the beans until they appear creamy. Add more milk if necessary. The beans should appear thick and creamy, not soupy or pasty. Season with chili powder, cumin, cayenne pepper, salt and black pepper. Remove from heat and let cool slightly.
Step 3: Place tortillas on a baking sheet and bake in the oven for 3 minutes. Flip the tortillas over and bake for another 3 minutes. Both sides of the tortilla should be brown and crispy.
Step 4: Spread the bean mixture on the browned tortillas and top with tomatoes, avocados, lettuce, cilantro, cheese and sour cream.