A tortilla loaded with good fats, protein, and mountains of veggies…well, you get the point!
dry pinto beans
shredded cheddar cheese
lettuce, spinach, green/red onions, tomatoes, cilantro, pastured sour cream (I use raw), guacamole, salsa, sliced peppers, anything your heart desires
The night before, soak pinto beans in a large bowl of water. The beans will absorb most of the water during the night, make sure there is plenty of water and the beans have room to "grow".
After 12-24 hours, drain the water, rinse the beans and pour into a large stockpot.
Fill with enough water to cover the beans. Add in the whole garlic cloves, onion, and cumin.
Bring to a boil, then reduce to a simmer. Simmer for about 2 hours, until the beans are tender.
Once fork tender, add 1 teaspoon of real salt, more or less depending on taste.
Remove the onion (it was just for flavor) and strain most of the water. You will want about 1 cup of water remaining with the beans.
Using a potato masher, mash, mash, mash away!
Preheat the oven to 350°
Heat 1/4 cup of coconut oil in a skillet.
Cook each tortillas till crispy, about 2 minutes on each side.
Set crispy tortillas aside.
Place the crispy tortillas on a baking sheet, top with a couple tablespoons of refried beans, and grated cheese.
Cook in the oven until cheese is melted, about 5 minutes.
Top with favorite toppings.
Recipe by Live Simply | https://livesimply.me/mexican-tostadas/