Tostadas with Refried Black Beans
Make homemade tostada chips with this easy tutorial!
Servings: 4 servings
Ingredients
For the tostadas
- 4 corn tortillas
- Cooking spray
- Flaky sea salt
For the refried black beans
- 1 tsp olive oil
- 1 garlic clove minced
- 1 14.5 oz. can of black beans slightly drained (leave some liquid)
- Juice of 1/2 lime
Instructions
For the tostadas
- Turn the oven on broil.
- Spray down both sides of the corn tortilla, place them on a sheet pan.
- Sprinkle on the flaky sea salt on one side.
- Place under the broiler for 4-5 minutes, or until golden brown.
- Take them out of the broiler and flip the tortillas. Sprinkle the other side with sea salt.
- Place back under the broiler for another 2-3 minutes. Watch carefully! If the edges start to darken, take them out.
- Place on a paper towel and let them cool.
For the refried black beans
- While the tostadas are in the oven, make the black beans. Heat up a small pot over medium heat.
- Add in the minced garlic and cook for 30 seconds, until fragrant.
- Add in the slightly drained can of black beans. Squeeze in the lime juice.
- Cook on low heat for about 5-10 minutes, or until the black beans are easy to mash with the back of a wooden spoon.
- Spread onto the tostada chip, then add whatever toppings for your tostada!
Notes
For the toppings on my tostada, I made this tilapia filling and topped it with my quick pickled red onions, avocado slices, and chopped fresh cilantro.