Bean Tostada

simple and good

Sometimes it doesn't need to be complex. Sometimes a dish that's simple, warm and filling is all that's needed to hit the spot.

I've long been a fan of bean tostadas. I grew up in Vista, which is in San Diego county. Vista, as well as the entire region, features a lot of really great Mexican fast food restaurants. On every street you can find a -bertos. Robertos, Hilbertos, Adalbertos and so on. So great! Greasy shredded beef tacos and bean tostadas topped with fresh tomatoes and lettuce were always my favortie.

The method below is so simple. You'll be feasting on yummy goodness in about 15 minutes!

Bean Tostada

Ingredients
1 can of refried beans
Corn tortillas
Monterey Jack cheese, grated
Cheddar Cheese, grated
Iceberg lettuce, chopped
Plum tomaotes, diced
Canola or vegetable oil

Directions
1. Heat a 1/4 to 1/2 cup of oil in a skillet over medium high heat. You just need enough oil to cover a tortilla.

2. Meanwhile, heat the frijoles in a small saucepan. (See notes)

3. Fry each tortilla to golden brown. Top with frijoles, jack and cheddar cheese, lettuce, tomatoes and serve.

Notes
Sometimes I add a handful of diced onions to add flavor to the frijoles.