Mexican
Bean & Cheese Tostadas
Crisp corn tostadas layered with cumin-scented refried beans, melted Monterey Jack, cool vegetables, and bright lime.
4 servings · 10 minutes prep · 8 minutes cook
Ingredients
Main
- 8 corn tostada shells
- 1 (16 oz) can
- 1/4 cup
- 1 tsp
- 2 cups, shredded; cheddar cheese may be used instead
- 2 cups, finely shredded
- 1 cup, or use salsa, drained well
- 1 avocado, diced
- 1 lime, cut into wedges
Directions
General
- Heat the oven to 400°F.
- Warm refried beans, water, and ground cumin in a saucepan over medium-low heat until the beans are smooth and spreadable, 4–5 minutes.
- Arrange corn tostada shells on a sheet pan. Spread the warm beans evenly over the shells, then top with monterey jack cheese.
- Bake for 3–4 minutes, until the cheese is melted and the shells are hot.
- After baking, top the tostadas with iceberg lettuce, pico de gallo, and avocado.
- Serve immediately with lime so the tostada shells remain crisp.
