Loaded Refried Bean Tostadas

by BudgetBites
Prep: 15m
Cook: 15m
vegetarian
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Ingredients
Servings:6
6flour tortillas
1/2lbmushrooms
1cupzucchini
2tbspcanola oil
16ozchunky salsa
7ozcorn
16ozrefried beans
1 1/2cuplettuce
1 1/2cupcheddar cheese
2avocados
1 1/2cuptomatoes
6tbspsour cream
Nutrition Facts

Per serving

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Instructions
  1. 1

    Crisp the tortillas

    In a large ungreased skillet, cook the tortillas one at a time for 1-2 minutes per side, until lightly browned and firm. Set them aside. This is your free tostada shell, no need to buy them.

  1. 2

    Cook down the veggies

    In the same skillet, saute the sliced mushrooms and diced zucchini in the canola oil until crisp-tender. Stir in the salsa and drained corn and cook 2-3 minutes, until heated through.

  2. 3

    Build and serve

    Spread the warmed refried beans over each crisped tortilla. Top with shredded lettuce, the salsa-veggie mixture, cheddar, sliced avocado, chopped tomatoes and a spoonful of sour cream. Eat right away while the shell is still crisp.

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Loaded Refried Bean Tostadas

Created by: BudgetBites

Prep Time: 15m
Cook Time: 15m
Servings: 6

Ingredients

  • 6 flour tortillas
  • 1/2 lb mushrooms
  • 1 cup zucchini
  • 2 tbsp canola oil
  • 16 oz chunky salsa
  • 7 oz corn
  • 16 oz refried beans
  • 1 1/2 cup lettuce
  • 1 1/2 cup cheddar cheese
  • 2 avocados
  • 1 1/2 cup tomatoes
  • 6 tbsp sour cream

Instructions

  1. Crisp the tortillasIn a large ungreased skillet, cook the tortillas one at a time for 1-2 minutes per side, until lightly browned and firm. Set them aside. This is your free tostada shell, no need to buy them.
  2. Cook down the veggiesIn the same skillet, saute the sliced mushrooms and diced zucchini in the canola oil until crisp-tender. Stir in the salsa and drained corn and cook 2-3 minutes, until heated through.
  3. Build and serveSpread the warmed refried beans over each crisped tortilla. Top with shredded lettuce, the salsa-veggie mixture, cheddar, sliced avocado, chopped tomatoes and a spoonful of sour cream. Eat right away while the shell is still crisp.

Notes & Tips

This is the kind of dinner I lean on at the end of the month. A can of refried beans and a pack of tortillas run about two bucks together, and they carry the whole plate. The mushrooms and zucchini stretch it further and add real substance so nobody misses the meat. Comes out to roughly $2 a serving even loaded up with cheese and avocado. Skip the store-bought tostada shells and just crisp your own tortillas in a dry pan, it costs nothing and tastes better. Use whatever cheese is cheapest and pile on extra lettuce if you want to feed more people.