Tostadas with Refried Beans

Refried Beans (adapted from little house of veggies):
(printable)
2 cups dried pinto beans
5 cups water
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra virgin olive oil

Combine all ingredients in a crock pot. Make sure the beans are covered by a few inches of water. Cook on low all day or on high for about 5 hours. Once fully cooked and beans are tender, mash the mixture with a potato masher or blend carefully with an electric mixer. Once they reach desired consistency taste and add any additional salt and pepper.

Tostadas:
Top a cripsy tostada shell with refried beans, lettuce, tomatoes, avocado, fresh cilantro, salsa, sour cream, cheese, any of your favorite toppings.


Our sister, Anna, introduced us to this recipe. Watch for more fun recipes from her in the future!