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Tostadas were almost always on the menu at our family celebrations – when I was growing up. They are easy, cheap to make, and what is even better most people seem to enjoy them. Hope you give this recipe a try, and it becomes a fiesta favorite of yours as well!

Tostada Ingredients:

6-8 corn tortillas

vegetable oil for frying

salt to sprinkle on the fried tortillas

shredded lettuce, for topping

queso fresco , for topping

optional topping: tomato, sliced avocado,  pico de gallo


1 recipe of Jenny’s refried beans  as follows

 Bean Ingredients:
2lbs Pinto Beans (Rinsed, drained, and picked through of any bad beans.)
1 Onion (peeled, and the top and bottom trimmed off)
4 Cloves of Garlic (peeled, tops and bottoms trimmed off)
2 Boxes of Stock (Chicken, Low Sodium Chicken, or Vegetable, whatever your dietary needs require)
1- 12 oz Block of Salt Pork OR (for Lower Fat) 2 Smoked Turkey Legs OR (for Vegetarian) a couple of dashes of liquid smoke, and a couple of pinches of salt
Garlic Salt or Regular Salt as needed
Queso Fresca for garnish, and for extra yummyness!

Refried beans directions:
1. Place your beans into the crock pot along with the onion, garlic, salt pork/turkey legs/liquid smoke&salt, and 2 boxes of stock.  Fill the rest of the volume of your crock pot with water up to an inch before the lid line, and let cook in your crock pot on low over night.

2.  In the morning check the doneness of your beans.  If they’re not so tender they’re falling apart, add a little more cooking liquid, stir, and let cook for a few more hours.

3.  When the beans are tender and falling apart, remove the onion and discard.  (If you have turkey legs, remove them, debone, and add the meat back in.)  Mash with a potato masher, process in a food processor, or use an immersion blender to completely mash/crush/obliterate the beans into a smooth texture.  Taste, then season to your desire.

4.  Your beans are done!  They might seem a little thin and soupy but as they cool they set up.  If you like them firmer, transfer them to the fridge for a few hours, then reheat on the stove top when you’re ready to eat.

In a large pan heat 2 inches of oil to 375°.

Fry tortillas 2-3 at a time, until golden brown and crispy.

Remove with tongs and drain on paper towels. Sprinkle with salt.

Spread beans on top of fried tortillas.

Top with lettuce, cheese, and any additional garnishes you enjoy.


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