My Recipe Box

Smoky Refried Bean Tostadas

RATE IT

Serves 4

Looking for a quick dinner to celebrate Cinco de Mayo? These refried bean tostadas are fresh, satisfying, and they come together in no time.

  • 7 Tbs. canola or vegetable oil; more if needed          
  • 8 5- to 6-inch corn tortillas
  • Kosher salt
  • 1 medium onion, finely diced
  • 1 tsp. ground cumin
  • 2 15-oz. cans pinto beans, rinsed and drained
  • 2 Tbs. chipotle (smoked) Tabasco sauce
  • 1 cup crumbled feta (about 6 oz.)
  • 3/4 cup finely diced fresh tomato
  • 1/2 cup thinly sliced red radishes
  • 1/2 cup loosely packed cilantro leaves

Heat the oven to 200°F (or heat a warming drawer if you have one). Line a baking sheet with paper towels. Heat 5 Tbs. of the oil in a small (8-inch) nonstick omelet pan over medium-high heat until the oil bubbles right away when the edge of a tortilla is dipped into it. Using tongs and working with one tortilla at a time, fry the tortillas until golden brown on both sides, about 30 seconds per side. As each one finishes frying, briefly dangle the tortilla above the pan to allow some of the excess oil to drip back into the pan, and then transfer the tortilla to the paper-towel-lined baking sheet. Sprinkle each tortilla with a little salt while it’s still hot. As you fry, adjust the heat to keep the oil from getting too hot or cool, and if the pan goes dry, add more oil, 1 Tbs. at a time. When all the tortillas are fried, keep them warm in the oven

Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until softened and lightly browned around the edges, about 3 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the beans, 1 tsp. salt, and 1 cup water. Working quickly, mash the beans with the back of a fork until most but not all of them are broken apart, and simmer until the beans look creamy and spreadable and much of the water has been absorbed, about 3 minutes. Stir in the chipotle Tabasco sauce and season to taste with more salt if needed.

To serve, spread each tortilla with about 1/3 cup of the beans, and top with the feta, tomato, radishes, and cilantro leaves.

Serving Suggestions

Serve with Spicy Grilled Corn Salad with Black Beans and Queso Fresco and Fresh Cherry Margaritas.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 640; Fat (g): 36; Fat Calories (kcal): 320; Saturated Fat (g): 8; Protein (g): 20; Monounsaturated Fat (g): 17; Carbohydrates (g): 62; Polyunsaturated Fat (g): 9; Sodium (mg): 1400; Cholesterol (mg): 35; Fiber (g): 14;

Photo: Scott Phillips

Easy & satisfying. I used some chipotle chili powder to add a little more heat. Love the radishes. I like to add some avocado.

I thought this looked beautiful with all the colors and tasted great too. My only complaint- I halved the recipe and expected to eat part today and part tomorrow- but now I don't have enough left! I ate too much!

This dish is so delicious just as written. The bean mixture is so tasty, I used a potato masher instead of a fork. This is definitely going in my Favorite Recipes folder.

Loved it! I thought the radishes and feta cheese would not taste good on it but were delicious on it!

easy and super yummy. even my non radish fans loved the radishes on this recipe.

I loved the flavor of the cumin. Easy to make and cheaper too! I will always have some beans in my pantry now.

I didn't fry the tortillas but I made the bean mixture and it's very flavorful. My husband is a meat-eater and he loved it, too.

Excellent recipe--much, much better than canned refried beans. Also very quick and easy to make--the only suggestion I would add would be to mash the beans with two forks, one in each hand. The tomato and cilantro are a great addition to the meal.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More