{"id":1589,"date":"2012-05-15T14:32:35","date_gmt":"2012-05-15T21:32:35","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=1589"},"modified":"2014-03-21T15:10:12","modified_gmt":"2014-03-21T22:10:12","slug":"bean-tostadas","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/bean-tostadas\/","title":{"rendered":"Bean Tostadas"},"content":{"rendered":"
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\"Bean<\/a><\/p>\n

Tostadas with homemade Mexcian refried beans<\/a> are a super easy and satisfying weekday meal especially if you already have the beans on hand. I make a pound (dry) of refried beans when I make them and freeze up small portions.<\/p>\n

2 tostada shells (you can buy them at the market or deep fry a couple of corn tortillas until crisp)
\n~3\/4 cup homemade Mexican refried beans<\/a>\u00a0(or canned refried beans)
\n~1\/2 cup lettuce\u00a0shredded
\n~1\/4 cup cheddar cheese
\n~1\/4 cup sour cream
\nGreen salsa & roasted red salsa (we had fresh salsas leftover from Cindo de Mayo that we got at\u00a0Vallarta\u00a0Supermarket<\/a>, yum!, but any salsas will be good)
\n~1\/4 cup cilantro chopped<\/p>\n

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  1. Toast the tostada shells in the toaster oven or toaster for a couple of minutes to make sure they are light and crunchy.<\/li>\n
  2. Heat up the beans.<\/li>\n
  3. Top the tostada shells with beans, shredded lettuce, cheese, sour cream, salsas, and cilantro!<\/li>\n<\/ol>\n