My mom has been making tostadas as far back as I can remember. They are quite simple and like most “Mexican” dishes we know, is made up of the same components… even though it tastes so different. This would probably be my last meal choice, with a side of guacamole.

6 corn tortillas
Vegetable oil
1 can refried beans (I use vegetarian)
Shredded lettuce
Shredded Monterey Jack or Cheddar
Salsa

Add about 1/4 inch of vegetable oil to a skillet and put on burner at medium heat. When hot, place a corn tortilla and fry til it starts to turn brown, flipping over midway. It should be crispy like a chip. Repeat until all are fried, drain on paper towels. Heat refried beans with some onions on low heat til heated through. When done, cover a fried tortilla with about 1/4 c. of beans, then top with lettuce, lots of cheese, then salsa. You can throw some guacamole and sliced black olives on top if you’re feeling wild. It should resemble a mini mexican pizza mountain.

I can’t justify a trip to the store for only lettuce. But it was definitely missed.

Pick up and eat! So simple and so awesome. Make sure the grated cheese is cold on top, it is just not the same with melted cheese.

If you are trying to save some money, pinto beans are cheap and boiling them for a good hour or two rehydrates them. Once cooked soft enough, mash them up with diced onions, a bit of vegetable oil, water, garlic, chili powder, cumin and salt.