Ingredients
1
tablespoon olive oil
1
garlic clove, finely chopped
3
tablespoons white onion, finely chopped
1
can (16 oz ) refried black beans
1
package (4.5 oz) tostadas (12 tostadas)
1
jar (15 oz) Nopales strips in brine, drained
2
Roma tomatoes diced, (1 cup)
1/2
cup red onion, finely chopped
1
large ripe avocado, cut into 24 slices
3/4
cup crumbled Cotija cheese
1/4
cup finely chopped fresh cilantro
Salsa, if desired
Mexican style cream, if desired
Preparation
Heat oil in skillet over medium high heat. Stir in onions; cook about 2 to 3 minutes or until soft. Stir in refried beans. Cook for 2 to 3minutes until hot, stirring occasionally. Let cool for 5 to 10 minutes, to keep tostadas from getting too soft.
To assemble tostadas: Spread 2 tablespoons refried bean mixture on each shell; top with 2 tablespoons nopales, 1 rounded tablespoon tomatoes, 1 scant tablespoon red onion, 2 slices avocado, and 1 tablespoon queso cotija. Sprinkle with cilantro.
