Follow us:FacebookTwitter

BetterRecipes : better recipes - better meals

Dos Apiladas Frijoles Tostada De Estilo Mexicano

Submitted by: | Source: Self with many tries to perfect

Dos Apiladas Frijoles Tostada de Estilo Mexicano
2013-03-13 Other
5 3

This is my double-stacked flavorful Mexican tostada to enjoy as an entree or a side dish. These are so simple, yet so excelente! Easy to prepare Mexican-style refries for the first layer, topped with more great layers.

  • Servings: 6
  • Prep Time: 20 minutes
  • Cook Time: 30 Minutes
  • Total Time: 50 minutes


¼ cup White Onion, chopped
2 Tbsp Bacon Grease
2× 15 oz Canned Pinto Beans, drained
1 tsp Salt
½ tsp Ground Cumin
½ tsp Garlic Powder
2 cups Shredded Cheddar Cheese, divided
¼ cup Jarred Salsa
12 Ready To Use Corn Tortillas, not the crisp ones
Cooking Oil, such as corn or canola
15 oz can Green Enchilada Sauce
dash or Two of Chipotle Hot Sauce
4 Tbsp Sour Cream
½ cup Pickled Jalapenos, divided
2 Ripe Avocados, peeled, seeded and mashed (at the last minute
1½ cups Shredded Iceberg Lettuce
3 Roma Tomatoes, seeded and pulp removed, cut into ½" chunks


Place bacon grease in heavy-bottomed medium sized skillet and add in onion over medium-high heat; cook and stir until translucent, about 4 minutes. Add beans and 4 Tablespoons of cold water. Using a potato masher or pastry cutter, mash the beans in the pan as you cook them until they are a thick puree. Add more water if needed to avoid them becoming too dry. Add salt, cumin, garlic powder and 1/2 cup of the shredded cheese. Add in salsa; blend well and keep warm as you prepare the tortillas.

Heat oven to 250 degrees. Add 1/2-inch of oil to a heavy bottomed medium sized skillet and heat to a sizzling hot stage over medium-high heat. Place one tortilla at a time in the hot oil and using a flat spatula or turner push the tortilla down into the oil, cooking until golden brown, about 30 seconds each side. Make sure the oil is sizzling hot or these will absorb too much oil. Remove and drain on a platter lined with paper towels. Place cooked, drained tortillas on a baking sheet in the oven until ready to assemble tostada stacks.

Place enchilada sauce in a small saucepan and stir in hot sauce, sour cream and half the jalapenos. Heat thoroughly over medium heat.

Assembly tostada stacks by spreading a layer of re-fried beans over a tostada, then top with some mashed avocado and a sprinkling of cheese. Add another tostada, more beans, more cheese, a portion of the enchilada sauce, lettuce, tomato and remaining jalapenos.

Helpful Tips:

If you are a vegetarian, use olive oil in place of bacon grease. "Dos Apiladas Frijoles Tostada de Estilo Mexicano" translates as Two Stacked Bean Tostadas Mexican-style.