"There will be enough frijoles for 10-20 tostadas. Small quantities of the frijoles can be frozen individually and thawed as needed for making individual tostadas."

Original is 10 servings

Metric US

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Step by Step Method

Step 1

Soak beans overnight in water. Remove any beans that float to the top.

Step 2

Drain beans and add 5 cups of fresh water, bring to a boil in a Dutch oven or other large heavy pot and let simmer, then add margarine, onion, garlic, soy sauce, and bay leaves.

Step 3

After 1 1/2 - 2 hours remove bay leaves and add spices.

Step 4

Cook beans some more until they mash easily with a wooden spoon--about ½ hour.

Step 5

For a side dish, serve partly mashed. For tacos, burritos, or tostadas, serve totally mashed.

Step 6

Step 7

For one tostada, heat tortilla on oven rack until crisp.

Step 8

Thin warm refried beans with salsa or water to spreading consistency.

Step 9

Spread beans over tortilla, top with the lettuce, tomato, onions, and cheese.

Step 10

Heat briefly on a tray in the oven if desired, just enough to melt the cheese slightly. Serve at once.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Choose pinto beans or pink beans for the refried beans.
For the cheese, select mild or medium cheddar cheese.

Ingredient substitutions

Substitute black beans for pinto beans for a richer flavor and a higher protein content.
Substitute olive oil for margarine for a healthier option with a more subtle flavor.

Variations

Vegetarian Refried Beans Tostatas Replace margarine with vegetable oil and use vegetable broth instead of soy sauce.

Serve with

Mexican Rice: Mexican Rice is a flavorful side dish that pairs perfectly with Refried Beans Tostadas. It's made with long grain rice, tomatoes, onions, garlic, and bell peppers and is seasoned with cumin and oregano. It's a great way to add some extra flavor to the meal and make it a complete meal.

Grilled Corn on the Cob: Grilled Corn on the Cob is a delicious and healthy side dish that pairs perfectly with Mexican Rice. It's made with fresh corn, butter, and your favorite seasonings. The smoky flavor from the grill adds a delicious flavor to the corn and it's a great way to add some extra nutrition to the meal. Plus, it's easy to make and will be a hit with everyone at the table!

FAQ

Q: How do I make refried beans?

A: Start by soaking the beans overnight in water. Drain and add 5 cups of fresh water to a Dutch oven or large pot and bring to a boil. Add margarine, onion, garlic, soy sauce and bay leaves and simmer for 1 1/2 - 2 hours. Remove bay leaves and add spices and cook until the beans mash easily with a wooden spoon. Serve partly mashed as a side dish or mashed for tacos, burritos, or tostadas.

Q: How do I store refried beans?

A: Refried beans can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, allow the beans to cool completely before transferring to an airtight container or freezer bag. Freeze for up to 3 months.

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Fun facts:

The dish of Refried Beans Tostatas is believed to have originated from the Mexican state of Sonora. It is believed to have been popularized by the famous Mexican singer and actor Pedro Infante in the 1940s.

In the United States, Refried Beans Tostatas has become a popular dish in Tex-Mex cuisine. It is a popular dish in the Southwestern United States and is often served as an appetizer or side dish at Mexican restaurants.