I have always loved spicy food. I thought I could handle heat that is until at Seventeen I traveled cross county to Texas. The salsa there was so hot my mouth was inflamed for the rest of the day. I dared not eat another lick of the stuff the remainder of my visit in Texas. Upon my return home I remained adverse to hot spicy foods for sometime. Years later I returned to Texas. It was there I learned from many friends how to cook some of my most favorite Mexican dishes. One evening at Mrs. Rodriguez house I learned to make Tostadas complete with homemade refried beans. There are so many ways to make frijoles refritos but to be honest I have no problem using a can of store bought refried beans. It is super quick and before you know it dinner is on the table. I do however, enjoy making my own tortillas. Corn or flour can be used. Traditionally corn is the tortilla of choice but flour will work. The tortillas can be baked in the oven until crispy about 8 minutes on 375 degrees for a less fat version.
5-6 corn or flour tortillas
1 (15-ounce) can Refried beans
2 Romaine Lettuce Hearts or 1/2 head iceberg lettuce, sliced thin
Shredded Cheddar or crumbled queso fresco or cotija cheese
1/2 cup chopped fresh cilantro
1 medium tomato, chopped
1 avocado, chopped or guacamole
1 small onion, diced
1 cup of Salsa
1/2 cup sliced radishes
1/2 cup diced Red Pepper
Pour about 1/4 inch of oil in a large skillet. Heat on medium-high until oil sizzles when a drop of water or crumb is placed in pan. (Not smoking hot) The tortilla should sizzle and bubble up instantly after it is placed
in the oil. If not the oil is not hot enough. Cook tortilla 30 seconds on each side until firm and crisp. Drain on a paper towel. Repeat with remaining tortillas.
Meanwhile heat beans in a small pan. Stir in a little water, about 2-3 tablespoons stirring and mashing. Keep warm and moist.
To serve top tortilla with beans, lettuce, cilantro, a squeeze of lime juice, cheese and then any other desired toppings.