Refried Bean Tostadas
*This recipe is adaptable for how many you are serving. Plan on making about 2-3 tostadas per adult.
Corn tortilla shells or taco sized flour tortillas
Refried Beans (We love these homemade refried beans and make them all the time)
Guacamole (our favorite homemade recipe)
Diced fresh tomatoes
Preheat oven to 450 F. Place large baking sheet in oven and let it get hot while oven is preheating. Carefully remove baking sheet and spread with a thin layer of olive oil. Lay out tortillas so they are flat on the hot baking sheet (I was able to bake 6 at a time on mine). Toast tortillas for about 3-4 minutes on each side in hot oven until they are crisp and barely starting to brown. Watch carefully so they do not burn. Repeat as needed until you have enough tostada shells. It’s okay if you make too many. I’ve found that they will store well at room temperature in a sealed container for a couple of days a least. They are still nice and crispy. If you want to re-warm them just pop them back in a hot oven for a couple of minutes (I usually just reheat the refried beans and don’t worry about reheating the tostada shells).
While tostada shells are cooking, prepare the toppings. I like the refried beans to be warm. When ready to serve I usually just have separate bowls with the toppings and let people assemble their own. This works best for a family because the kids often like to have everything separate anyway.
Recipe Source: Adapted from Kaylyn’s Kitchen