Tostadas

🔥 Prep

• Measure out 200 g refried beans.
• Measure 2 cups lettuce and tear or shred into bite‑sized pieces.
• Measure 1 cup cheese (shredded or crumbled) and set aside.
• Measure 0.5 cup salsa.
• Ensure the 8 corn tortillas are ready for frying.

🔥 Cook

• 1. Heat 1–2 tablespoons of oil in a large skillet over medium heat until shimmering.
• 2. Place one corn tortilla in the skillet and fry for approximately 30 seconds per side, until golden brown and crisp; repeat with the remaining tortillas, transferring each to a paper towel–lined plate to drain.
• 3. While the tortillas are still warm, spread about 2 tablespoons of the refried beans evenly over each tortilla.
• 4. Top the beans with a generous handful of the shredded lettuce, then sprinkle with cheese, and finish with a drizzle of salsa.
• 5. Serve immediately while the tortillas are crisp.

🔥 Serve

• Arrange the topped tostadas on a platter and serve with lime wedges.
• Accompany with extra salsa, guacamole, or sour cream on the side if desired.