Mexican Bean Tostadas

• Ingredients for refried beans
• 1 cup Mayocoba beans (or white bean of choice)
• 1/2 Jalapeno, cut longways
• 1/8th White Onion, roughly sliced
• 1 teaspoon Cumin, freshly ground
• 1 teaspoon Black Pepper, freshly ground
• 3 tablespoons Corn Oil
• Sea Salt to taste
• Tostadas
• 1 cup Mayocoba Beans, that we just made
• 1 Avocado
• 4 tablespoons Queso Fresco, crumbled
• 1/2 cup Red Onions, thinly sliced
• 1 Vine Ripe Tomato, sliced
• 1 Lime
• 3 tablespoons Lime Mayo
• 4 Tostada Shells (thin ones work best)

1. - Heat the corn oil in a pan under medium heat.
2. - Add the jalapeno and the onion into the oil and fry for about 2 minutes.
3. - Remove oil from heat and allow to cool down for about 1 minute.
4. - Introduce the beans into the oil, with about 1/3 cup of cooking liquid. Cook under low heat for about 10 minutes.
5. - Add the cumin, black pepper, and salt to taste.
6. - Mash the beans to a desired consistency. I like to keep them a little chunky
7. - While your beans are cooking combine the sliced onions and tomatoes in a small bowl. Add the juice of the lime and a sprinkle of sea salt. Put aside.
8. - Take a tostada shell and add a thin layer of lime mayo.
9. - Add a spoonful of refried beans and spread all over the tostada.
10. - Now add slices of avocado and sprinkle a bit of sea salt on each slice.
11. - Layer slices of tomato and onions.
12. - Lastly, sprinkle the crumbled Queso Fresco.

ingredients, beans, longways, white onion, cumin, black pepper, corn oil, salt, beans, avocado, queso fresco, red onions, tomato, lime, mayo, tostada

Taken from food52.com/recipes/33752-mexican-bean-tostadas (may not work)