Servings: 4
Prep time: 15 minutes
Total time: 30 minutes
Ingredients
1 teaspoon kosher salt, plus more to taste
½ teaspoon chili powder
sunflower oil, for frying
1 (8.8-ounce|250-gram) pack Vista Hermosa Corn Tortillas
3 red onions, thinly sliced
2 limes, juiced
½ teaspoon cane sugar
1 cup refried black beans
4 ripe avocados, pitted and thinly sliced
1 tablespoon of your favorite salsa or hot sauce
½ cup crumbled queso fresco
fresh cilantro leaves, to garnish
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Directions
- In a small bowl, mix 1 teaspoon salt with the chili powder and set aside.
- Fill a large saucepan with sunflower oil until a deep-fry thermometer reaches 350°F. Working in batches, fry the tortillas until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt.
- Place the sliced onions in a medium bowl. Squeeze the lime juice on top, along with 1 teaspoon of the chile salt and the cane sugar and let sit for 5 minutes.
- Heat the black beans in a small saucepan, stirring, until warmed through, about 5 minutes.
- To assemble, spread about 1 tablespoon of black beans over each tostada. Top with a few slices of avocado and season with salt. Top with about 1 tablespoon of pickled red onions and drizzle with hot sauce. Crumble some queso fresco on top and garnish with cilantro leaves. Enjoy!
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