Tostadas with Refried Beans

🛒 Ingredients

• Corn Tostadas 60 g · 200 kcal
• Canned Pinto Beans, drained 150 g · 120 kcal
• Yellow Onion, diced 20 g · 8 kcal
• Garlic, minced 3 g · 4 kcal
• Vegetable Oil 7 g · 60 kcal
• Shredded Lettuce 30 g · 5 kcal
• Cotija Cheese, crumbled 15 g · 60 kcal
• Salsa 30 g · 10 kcal
• Mexican Crema 15 g · 30 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a pan over medium heat. Sauté diced yellow onion for 3-4 minutes until softened, then add minced garlic and cook for another minute until fragrant.
2. Add drained pinto beans to the pan. Mash the beans with a fork or potato masher, adding a splash of water if needed, until they reach your desired creamy consistency. Season with salt to taste and keep warm.
3. To assemble, spread a generous layer of refried beans onto each corn tostada. Top with shredded lettuce, crumbled Cotija cheese, a dollop of salsa, and a drizzle of Mexican crema.