Refried Beans

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• 1 TBSP olive oi

• 1⁄4 cup finely chopped yellow onion

• 1⁄4 teaspoon fine salt

• Two cloves garlic, pressed or minced

• 1⁄2 teaspoon chili powder

• 1⁄4 teaspoon ground cumin

• 1⁄2 can pinto beans, rinsed and draine

• 1⁄4 cup of wate

• 1/2 tablespoon lime juice to taste

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Cabbage-Cilantro Slaw

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• 1 cups shredded green cabbage

• 1/4 cup fresh cilantro leaves

• 1/4 cup sliced peeled jicama or shredded radish

• 1⁄2 TBSP lime Juice

• 1/4 teaspoon ground cumin

• Salt

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Tostadas

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• Three corn tortillas

• Extra-virgin olive oil or cooking spray

• Salt, to taste

• 1⁄2 cup refried beans

• 1/2 ripe avocados, pitted and peeled

• 1⁄4 cup shredded cheese or crumbled queso fresco

• Juice of 1 lime

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INSTRUCTIONS

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Mince + Chop + Saute

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• Open one can of Pinto Beans, mince two cloves of garlic, chop onion, Add olive oil to a skillet and sauté the minced garlic and chopped onions for a minute. Add half can of pinto beans. Season with ground cumin and salt. Sauté for 3-5 minutes.

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Mash + Taste + Season

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• Transfer beans to a mixing bowl and mash them with the back of a wooden spoon until they’re creamy and smooth. Taste and add more salt or cumin if needed.                   

 

Shred+ Slice + Squeeze + Mash

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• Shred cabbage, slice radish or jicama, squeeze lime juice from fresh limes and tear fresh cilantro from its stems. In a large bowl, combine the cabbage, cilantro, jicama/radish, lime juice, cumin and chili powder — season with salt to taste, and set aside. In a paper bowl, mash the avocados with a fork. Stir in the lime juice and season with salt, to taste.

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Preheat+ Bake

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• Preheat the oven to 425 degrees Fahrenheit. Spray both sides of each tortilla with cooking spray, season with salt, and arrange in a single layer on a large baking sheet. Bake for 4 minutes, then flip and bake for 4 to 8 more minutes, until the tortillas are crispy.

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Spread + Layer

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• Spread refried beans evenly over each baked tortilla. Add a layer of smashed avocado and top with the slaw, shredded cheese. Serve immediately.

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