I can’t believe I haven’t written out this recipe yet because it’s one of my favorites. There’s nothing like the crunch of a tostada (or tostadas!) in contrast to the creamy sauce and crisp vegetables. In my mind, the more toppings, the better!
Start by cooking the beans, if needed. To cook dried pinto beans in the Instant Pot, put 1 lb. of beans and 8 c. of water in the pot. Cook at high pressure for 25 minutes, then quick or natural release, whatever you have time for. Divide the cooked beans into 1 1/2 c. portions to freeze for later. Or, start with 1 can of pinto beans.
Using a food processor, blend all ingredients together until it’s as smooth as you’d like. I like my refried beans very smooth.
1 1/2 c. cooked pinto beans
1/2 t. minced garlic
1 t. lime juice
1/4 t. cumin
1/4 t. chili powder
1/2 t. salt
1/4 c. liquid from cooking or water
Nacho Cheese Sauce
Toss together in a saucepan:
3 oz. jack (or other mild, white cheese) shredded
3 oz. cheddar cheese, shredded
4 T. chopped, pickled jalapenos, omitting if you want mild sauce
2 t. cornstarch
Stir in remaining ingredients and heat until bubbly:
3/4 c. milk
2 t. hot sauce
Oven directions: Heat oven to 350. Arrange corn tortillas on a baking sheet – no need to spray. Bake for 10 minutes, flip, then check for doneness after another 5 minutes. They should get crispy and slightly brown, but not burned.
Assemble the tostadas by layering the refried beans and cheese sauce, plus any additional toppings.
green onions, sliced
A serving includes the beans and cheese but not other toppings.