This recipe is so simple, I thought about not posting it, but it’s so amazingly good that I just had to. Corn tortillas can be surprisingly hard to find around here. No one sells them except Publix, but if you have a Mexican food store near you, they will definitely have them. Make sure you don’t buy the crispy ones that have already been cooked. You want the small-ish ones that are still soft.
Serves 3 (2 tostadas each)
1 can vegetarian refried beans
1/2 cup salsa + more for serving
6 corn tortillas
canola oil (or other high heat oil for frying)
1 cup fresh cilantro leaves
1 avocado, sliced
2 cups shredded or chopped lettuce (I like romaine)
2 medium tomatoes, diced
vegan sour cream (the Tofutti brand is good)
Heat enough oil in a deep-walled medium-large skillet to have about 2″ of oil in the bottom. Bring the oil to 350 degrees and slide one of the tortillas in carefully. Fry for about a minute on each side, flipping back and forth as needed, with a pair of tongs, until the tortilla is golden brown on both sides and crispy. Remove the tortilla from the pan, gently shake off the excess oil, and drain on a plate covered with paper towels. Sprinkle with a little salt while it’s still hot. Continue the process with all of the tortillas.
Heat the refried beans and 1/2 cup of salsa in a medium saucepan until hot. Spread about 1/4 cup of the bean mixture onto each tortilla and top with lettuce, tomato, avocado, cilantro, an extra spoonful of salsa, and sour cream.
I like to pick these up like a small personal pizza and eat them with my hands. You can also crush up the tortillas and eat this like nachos with your hands or with a fork.
P.S. For a healthier version, you can bake the tortillas instead of frying them. Spray both sides of the tortilla with a little non-stick spray or lightly brush them with a thin layer of high heat oil and bake, directly on the oven rack, at 400 degrees for about 10-15 minutes. Sprinkle with salt just after removing them from the oven.