Tostadas, Refried Beans and Creamy Salsa Recipe

 

How To Make Tostadas, Refried Beans and Creamy Salsa

  • 1 cup monterey jack (grated )
  • 1 can black, pinto, or red beans (drained)
  • 1 garlic clove (chopped)
  • 1 tbsp olive oil
  • 1 tbsp vegetable oil
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 whole boneless and skinless chicken breast (pounded)
  • 1/2 cup salsa
  • 1/2 cup vegetable oil
  • 1/2 onion (finely chopped)
  • 1/4 cup water
  • 3/4 cup sour cream
  • 4 large corn tortillas
  • tomatoes (chopped )
  • cilantro leaves
  • creamy salsa
  • lime juice
  • refried beans
  • salt
  • lettuce (shredded )
  • toppings

Tostadas:

  1. In a large skillet, heat the oil over medium-high heat. Carefully place the corn tortillas in hot oil and fry them until they turn crispy, making sure to flip them once.

  2. Place the tortillas onto a paper towel to drain them season them with salt.

  3. In a glass dish, combine the chicken, garlic, lime juice, chili powder, oregano, and olive oil.

  4. Let the ingredients marinate for 15 minutes.

Refried Beans:

  1. Heat the oil in a heavy saucepan and cook the onions until they become tender. Next, add the beans and water and bring them to a simmer.

  2. Stir the beans occasionally until they begin to clump together in one mass. Afterward, season them with salt and pepper.

  3. Heat a grill, broiler, or cast iron grill pan and cook the chicken breasts for 4 minutes per side. 

  4. After they're done cooking, slice the chicken into thin slices and keep them warm.

  5. Creamy Salsa:

  6. After they're done cooking, slice the chicken into thin slices and keep them warm.

  7. Assembly:

  8. To assemble your dish, evenly layer the beans, lettuce, tomatoes, chicken slices, red onions, cheese, and cilantro on top of each tostado. Garnish them with creamy salsa and cilantro and serve. Enjoy!

How To Make Tostadas, Refried Beans and Creamy Salsa

0 from 0 votes
Preparation: 15 mins
Cooking: 8 mins
Total: 23 mins
Serves:

Ingredients

  • 1 cup monterey jack grated
  • 1 can black, pinto, or red beans drained
  • 1 garlic clove chopped
  • 1 tbsp olive oil
  • 1 tbsp vegetable oil
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 whole boneless and skinless chicken breast pounded
  • 1/2 cup salsa
  • 1/2 cup vegetable oil
  • 1/2 onion finely chopped
  • 1/4 cup water
  • 3/4 cup sour cream
  • 4 large corn tortillas
  • tomatoes chopped
  • cilantro leaves
  • creamy salsa
  • lime juice
  • refried beans
  • salt
  • lettuce shredded
  • toppings

Instructions

Tostadas:

  1. In a large skillet, heat the oil over medium-high heat. Carefully place the corn tortillas in hot oil and fry them until they turn crispy, making sure to flip them once.

  2. Place the tortillas onto a paper towel to drain them season them with salt.

  3. In a glass dish, combine the chicken, garlic, lime juice, chili powder, oregano, and olive oil.

  4. Let the ingredients marinate for 15 minutes.

Refried Beans:

  1. Heat the oil in a heavy saucepan and cook the onions until they become tender. Next, add the beans and water and bring them to a simmer.

  2. Stir the beans occasionally until they begin to clump together in one mass. Afterward, season them with salt and pepper.

  3. Heat a grill, broiler, or cast iron grill pan and cook the chicken breasts for 4 minutes per side. 

  4. After they're done cooking, slice the chicken into thin slices and keep them warm.

  5. Creamy Salsa:

  6. After they're done cooking, slice the chicken into thin slices and keep them warm.

  7. Assembly:

  8. To assemble your dish, evenly layer the beans, lettuce, tomatoes, chicken slices, red onions, cheese, and cilantro on top of each tostado. Garnish them with creamy salsa and cilantro and serve. Enjoy!

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Commonly Asked Questions

Can I Use Ladyfingers Instead of Sponge Cake?

Yes! Ladyfingers are a great substitution and make for a good mix between this recipe and the classic tiramisu recipe. I would recommend layering it in a springform pan like the way we have done with our
Charlotte Cake Recipe giving it a finished look.

Can I Substitute the Liqueur?

The flavor of the liqueur mellows out but you can use less with 3 Tbsp liqueur in the syrup and 1 Tbsp in the cream or make it a virgin (alcohol-free) by replacing liqueur with freshly squeezed lemon juice to taste.

Can I Make this Cake Ahead?

The sponge cake is so easy and can be made a day ahead or stored in the freezer for up to 3 months and because it doesn’t get soggy, it will stay yummy assembled in the fridge for 3 days.

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