Smoky Refried Bean Tostadas

Smoky Refried Bean Tostadas
Photo by Scott Phillips


  • ½ cup loosely packed cilantro leaves
  • 2 15-oz. cans pinto beans, rinsed and drained
  • 7 Tbs. canola or vegetable oil; more if needed
  • ¾ cup finely diced fresh tomato
  • 2 Tbs. chipotle (smoked) Tabasco sauce
  • 1 medium onion, finely diced
  • Kosher salt
  • + 4 more ingredients
    • 1 tsp. ground cumin
    • 8 5- to 6-inch corn tortillas
    • ½ cup thinly sliced red radishes
    • 1 cup crumbled feta (about 6 oz.)

Heat the oven to 200°F (or heat a warming drawer if you have one). Line a baking sheet with paper towels. Heat 5 Tbs. of the oil in a small (8-inch) nonstick omelet pan over medium-high heat until the oil bubbles right away when the edge of a tortilla is dipped into it. Using tongs and working wi...

View full recipe at Fine Cooking


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