Bean Tostadas

Hello fellow chili lovers! Today we bring you a quick and easy meal to get on the table in 30 minutes, or less! Bean tostadas are delicious and will feed a couple of people or a crowd. I like to take a couple of shortcuts when I don’t have cooked beans by using a can of pintos and adding some flavor with bacon grease. If you don’t have bacon grease you can use olive oil or any oil you have on hand, but don’t skip this step as “refried” beans require some sort of oil (fat). Making your own shells takes only a few minutes when you cook them in the oven, but you could certainly buy the shells pre-made. We would love to hear from you if you make this recipe. Enjoy!

Bean Tostadas

Ingredients:

10 yellow corn tortillas

Spray oil

1 tbsp bacon grease (you can also use lard, vegetable oil, or olive oil)

1 can pinto beans

1 tsp salt

Toppings:

 

Shredded cheddar cheese

Shredded lettuce, or cabbage slaw

Homemade salsa, or store bought

Sour cream 

Guacamole

Directions: 

In a medium skillet add 1 tbsp of bacon grease and heat until just melted. Now add the entire can of beans. Using a potato masher, mash the beans until very smooth. Add 1 tsp salt. Set the beans aside and keep warm. 

On a sheet tray spread parchment paper and add 4-6 corn tortillas sprayed with canola or vegetable oil on the pan. Bake in a 300 degree oven for about 15 minutes, or until just slightly browned, flipping them over at the half-way point. When you take them out of the oven, let them cool slightly. Now you are ready to assemble! 

Take the corn tortilla shell and spread an even layer of beans on top to cover the entire shell. Next add the toppings of your choice. Enjoy!