Refried Bean Tostadas with Pico De Gallo

• 8 corn tortillas
• 2 tsp. canola oil
• 4 plum tomatoes
• 1 small jalapeno
• 1/2 small red onion
• 2 tbsp. fresh lime juice
• kosher salt
• Pepper
• 1/4 c. chopped fresh cilantro
• 1 can refried beans
• Shredded romaine lettuce

1. Heat oven 425 degrees F. Brush the tortillas with canola oil.
2. Place on baking sheets and bake until just crisp, about 8 minutes, flipping halfway through.
3. Transfer to a paper towellined wire rack to cool and harden.
4. Meanwhile, transfer the refried beans to a microwave-safe bowl and cook on high until heated through, 1 minute, stirring halfway through.
5. In a medium bowl, toss together the tomatoes, jalapeno, onion, lime juice, and 1/4 teaspoon each salt and pepper.
6. Fold in the cilantro.
7. Top the tostadas with the beans, tomato mixture, and lettuce, if desired.

corn tortillas, canola oil, tomatoes, jalapeno, red onion, lime juice, kosher salt, pepper, fresh cilantro, beans, romaine lettuce

Taken from www.delish.com/recipefinder/refried-bean-tostadas-pico-de-gallo-recipe-wdy0514 (may not work)