Refried bean tostada with lettuce and pico de gallo

hello reader's I decided to make tostadas so I made a refried bean tostada with homemade pico de gallo, I hope you make this recipe at home this is a vegetarian recipe all the veggie lovers will unite for this one, so enjoy! xoxo chef ava marie







Refried bean tostada with pico de gallo
recipe from woman's day magazine

8 corn tortillas
  • 2 teaspoon(s) canola oil
  • 4 tablespoon(s) plum tomatoes, cut into 1/4-inch pieces
  • 1 small jalapeño, finely chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoon(s) fresh lime juice
  • Kosher salt
  • Pepper
  • 1/4 cup(s) chopped fresh cilantro
  • 1 can(s) (15-ounce) refried beans
  • Shredded romaine lettuce, for serving
  • method
    1. Heat oven 425 degrees F. Brush the tortillas with canola oil. Place on baking sheets and bake until just crisp, about 8 minutes, flipping halfway through. Transfer to a paper towel–lined wire rack to cool and hard Meanwhile, transfer the refried beans to a microwave-safe bowl and cook on high until heated through, 1 minute, stirring halfway through. In a medium bowl, toss together the tomatoes, jalapeño, onion, lime juice, and 1/4 teaspoon each salt and pepper. Fold in the cilantro. Top the tostadas with the beans, tomato mixture, and lettuce, if desired
    *tip if you want a decadent crispier tortilla, I highly suggest frying in canola oil until super crisp 3 minutes per side using 2 forks to flip. drain on paper towels, but try the baked verison to save a lot of calories for those watching the waistline!

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