Homemade Tostadas

For the tostadas:
Olive oil
8 corn tortillas (small)
For the toppings:
2 cups refried beans, homemade or from one 15-ounce can.
1/2 head iceberg lettuce or purple cabbage/ sliced thin.
1 medium tomatoes, chopped.
1 cup sour cream
4 ounces crumbled queso fresco and/or cotija cheese or Monterey Jack cheese/ shredded.
1 avocado, chopped peeled and pitted, slices.
1 cup of frozen corn kernels
A handful chopped fresh cilantro.
1 fresh jalapeño
Lime slices
Preheat you air fryer by setting the temperature
to 380ºF. (It usually takes about 3 minutes to preheat an air fryer.)
Spray your tortillas with cooking spray on each side, and season with salt to taste.
Cook at 380 for 3 minutes, open the basket, flip the tortilla, spray with cooking spray & add more salt (if desired), and cook for another 2-3 minutes or until browned and crisp.
Remove from basket and let cool to finish crisping.(They will become crispier and crunchier as they cool down).
If you’d like to bake a large batch of tortilla – follow the same prep instructions, lay the tortillas onto a foil lined baking sheet in a single layer, and bake for 6 minutes at 350. Remove the pan, flip, spray, salt (if desired), and bake for another 5 minutes or until crisp.
Prepare refried beans ahead of time using our recipe for Alternatively. If you are using canned beans, drain them, then add them to the pan with a little water and extra seasoning to your choice, mash them as you heat them.
Assembling the tostadas with the toppings

To serve, spoon the warm refried beans over the crisp tortillas, then pile on the toppings. Enjoy immediately.


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