Crunchy pan-fried tortillas are topped with refried beans and shredded cheese, then baked until warm.
Ingredients
1 cup vegetable oil
6 (5-inch) corn tortillas
Kosher salt
1 1/4 cups refried beans
3/4 cup shredded Mexican blend cheese
Hot sauce (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 450ºF. Line a rimmed baking sheet with paper towels.
Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering. Test the oil by dipping the side of a tortilla into it -- if it sizzles right away, the oil is ready. Add 3 corn tortillas and fry until crisp and darkened in color, about 2 minutes per side. Pierce any bubbles that form on the tortillas with the tip of a paring knife. Transfer to the baking sheet and season with kosher salt. Repeat with the remaining 3 tortillas.
Remove the paper towels from under the tostadas. Spread 1 1/4 cups refried beans on the tostadas (about 3 tablespoons each). Sprinkle with 3/4 cup shredded Mexican cheese blend (about 2 tablespoons each). Bake until the beans are warmed through and cheese is melted, about 5 minutes. Serve with hot sauce if desired.
