Chipotle Bean Tostadas
I saw a similar recipe to this online, but I lost the link, so I can’t reference it. This is simple, suitable for a rushed weeknight for sure!
Chipotle Bean Tostadas (serves 1-3)
1 16oz can refried beans (or homemade, about 2 cups – but this is weeknight dinner, who has times to do this)
1/2 teaspoon ground chipotle pepper (or too taste)
1/3 cup vegetable oil
corn tortillas
Toppings:
cotija cheese (shredded)
tomato (diced)
onion (diced)
cilantro (sliced)
lettuce (shredded)
sour cream or crema
For the beans:
Heat per the can, stiring in the chipotle. Feel free to add more or less to achieve desired level of heat.
For the tostada “shells” – heat the oil in a skillet. When it is truly hot (the tortilla should foam instantly when an edge is place in), slide a tortilla in the pan. Hold down with tongs and cook for about 30 seconds per side, until it is brown and crispy. Move to paper towel to dry off excess oil.
Spoon some of the beans on the shell. Top as desired, enjoy.