@maxiskitchen: Bean & cheese tostadas✨ My debut cookbook Maxi’s Kitchen is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. Tostadas:▪️2 Tbsp Olive Oil▪️6 Corn Tortillas (I use Guerrero Brand)▪️Kosher Salt▪️ Beans:▪️1 Tbsp Butter▪️1/4 of a Yellow Onion, diced small▪️1 Garlic Clove, finely chopped▪️1/2 tsp Chili Powder▪️1/4 tsp Ground Cumin▪️1/4 tsp Kosher Salt▪️1 x 15 oz. Can Pinto Beans, drained▪️1/4 Cup Mild Green Salsa▪️1/4 Cup Water▪️ Toppings:▪️Thinly Sliced Iceberg Lettuce▪️Finely Chopped Yellow Onion▪️Diced Tomato▪️Shredded Mexican Blend Cheese▪️Mild Green Salsa or Taco Sauce▪️ 1️⃣ Make the tostadas: Preheat the oven to 400F on convection (or 425F regular bake). Drizzle the olive oil on a large baking sheet. Rub both sides of each tortilla in the oil and sprinkle with salt. Bake for 6 mins on the first side, flip, and bake for 3-5 more mins until deep golden brown and crispy. Set aside to cool. 2️⃣ Make the beans: In a medium skillet over medium heat, melt the butter, then add the onion. Cook until softened, 3-5 mins, then stir in the garlic, chili powder, cumin, and salt. Cook for 1 min. 3️⃣ Add the pinto beans, green salsa, and water. Bring to a simmer, then reduce the heat to medium-low and simmer uncovered for 5-7 mins, stirring often and mashing the beans with your spatula, until thickened and the liquid has reduced. Remove from the heat. 4️⃣ Spread a layer of warm beans over each tostada. Top with shredded lettuce, onion, tomato, cheese, and salsa or taco sauce. Serve immediately and enjoy! ⏲ 15 minute prep time / 30 minute total time Serves 2 Get all my recipes delivered to your inbox each week, complete with printable PDFs, when you subscribe to my newsletter (link in bio) 😘

Maxine Sharf

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Region: US

Thursday 22 October 2026 01:17:16 GMT