Ingredients
- FOR REFRIED BEANS (FRIJOLES)
- 2 cups pinto beans (or pink beans in 5 cups water)
- 1 yellow onion, chopped (small onion)
- 3 garlic cloves, minced (medium cloves)
- 1 tablespoon margarine
- 1 to 2 teaspoon soy sauce
- 2 bay leaves
- 1 teaspoon basil
- 1/2 teaspoon oregano, crushed
- 1/2 teaspoon chili powder (or to taste)
- 1/2 teaspoon cumin
- 1/8 to 1/4 teaspoon cayenne
- FOR TOSTADA (1)
- 1/4 to 1/2 cup refried beans (frijoles)
- 1 flour (30 gram) tortilla (6-inch)
- 2 ounces cheddar cheese, grated (mild or medium cheddar cheese)
- 1 to 2 tablespoons green onions, chopped
- 1 1/2 tablespoons salsa (about, optional)
- 1 tomato, diced (medium tomato)
- Iceberg lettuce to taste, shredded
How to Make
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Step 1: Soak beans overnight in water. Remove any beans that float to the top.
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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.
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Step 3: After 1 1/2 - 2 hours remove bay leaves and add spices.
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Step 4: Cook beans some more until they mash easily with a wooden spoon--about ½ hour.
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Step 5: For a side dish, serve partly mashed. For tacos, burritos, or tostadas, serve totally mashed.
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Step 6:
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Step 7: For one tostada, heat tortilla on oven rack until crisp.
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Step 8: Thin warm refried beans with salsa or water to spreading consistency.
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Step 9: Spread beans over tortilla, top with the lettuce, tomato, onions, and cheese.
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Step 10: Heat briefly on a tray in the oven if desired, just enough to melt the cheese slightly. Serve at once.
We hope you enjoy this recipe!
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