Crispy Cheesy Tostadas

• servings: Recipe makes 6 tostadas
• total time: 1 hour 30 minutes

Ingredients

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Tostadas:▪️2 Tbsp Avocado Oil▪️6 Corn Tortillas▪️Kosher Salt▪️

Beans:▪️1 Tbsp Butter▪️1/4 of a Yellow Onion, diced small▪️1 Garlic Clove, finely chopped▪️1/2 tsp Chili Powder▪️1/4 tsp Ground Cumin▪️1/4 tsp Kosher Salt▪️1 x 15 oz. Can Pinto Beans, drained▪️1/4 Cup Mild Green Salsa▪️2 Tbsp Water▪️

Toppings:▪️16 oz. Jar Mild Green Salsa (minus the 1/4 cup used above)▪️2 Cups Shredded Mexican Blend Cheese▪️Thinly Sliced Iceberg Lettuce▪️Finely Chopped Yellow Onion▪️Finely Chopped Cilantro▪️Lime wedges▪️

Directions

Make the tostadas: Preheat the oven to 400F on convection (or 425F regular bake). Drizzle the avocado oil on a large baking sheet. Rub both sides of each tortilla in the oil and sprinkle with salt. Bake for 6 mins on the first side, flip, and bake for 3-5 more mins until deep golden brown and crispy. Leave the oven on and set aside to cool.

Make the beans: In a medium skillet over medium heat, melt the butter then add the onion. Cook until softened, 3-5 mins, then stir in the garlic, chili powder, cumin, and salt. Cook 1 min.

Add the pinto beans, green salsa, and water. Bring to a simmer, then reduce the heat to medium-low and simmer uncovered for 7-10 mins, stirring often and mashing the beans with your spatula, until thickened and the liquid reduces. Remove from the heat.

Pour the remaining green salsa on a quarter sheet pan and top with the shredded Mexican blend cheese sprinkled in an even layer. Bake for 8-10 mins until the cheese is melted and bubbling, then broil for 1-2 mins at the end to get it extra golden brown.

Assemble: Spread a layer of warm beans over each tostada. Top with shredded lettuce, onion, and cilantro. Use a spatula to separate a section of melted cheese about the same size as the tostada (roughly 1/6 of the pan), then lift and slide it on top. Serve immediately with lime wedges and enjoy!

20 min prep time / 40 min total time