Country:
Mexico
Ingredients:
- Corn Tortillas
- Refried Beans (preferably pinto but other beans can be used)
- Shredded iceberg lettuce or a coleslaw
- Shredded Monterrey Jack Cheese
- Tomato
Instructions:
- First fry corn tortillas until firm (can also buy already made at store)
- Heat vegetable oil until HOT then place corn tortilla in oil one at a time
- Set the toasty tostada shells to the side on a paper towel on a cookie sheet
- Cook pinto beans until soft then mash them up with some cheese (or use canned beans)
- Prepare toppings (shred the lettuce, cheese, and chop tomato)
- Smear refried beans on tostada shell
- Sprinkle shredded lettuce.
- Sprinkle cheese
- Sprinkle tomato.
Slaw option (Instead of Iceberg lettuce, buy a bag of coleslaw mix and add chopped cilantro and the juice of 1-2 limes)
Allergy Information:
Egg Free
Gluten Free
Soy Free
Submitted by:
Maria McKinney
Business Associate, Service and Quality
UPST
Personal Story
When I was a kid I would ask my mom to make tacos --like the ones from Taco Bell. She would laugh and say "No, I make tostadas." Now as an adult and mother of two, como mi mama, I make tostadas too.