Cooking Time: 20 minutes
6 tostadas (this is the name of both the dish and the crispy tortilla that makes its base)
5 ounces refried beans
Queso quesadilla cheese (yes, that’s really the name of it)
Green bell pepper
Queso fresco OR sour cream OR plain whole milk Greek yogurt
lettuce (bottom of romaine or iceberg)
Preheat oven to 350 degrees Fahrenheit.
Line a baking tray and place six tostadas on it.
Very gently spread a thin layer of refried beans across the tostadas.
If the refried beans have been in the fridge, they will harden a bit. Either warm them, or stir them well before spreading, otherwise they are likely to break the delicate tostadas.
Sprinkle queso quesadilla cheese on top of the tostadas.
This can be found shredded in mainline grocery stores, or whole in Latin markets.
Place in oven and heat for 10 minutes, or until the cheese is fully melted.
While tostadas are heating, finely dice 1-2 rings of onion and green bell pepper.
Chop 1/2 cup of black olives.
Heat 1 teaspoon of olive oil on a medium skillet and stir fry for about 5 minutes.
Finely dice 1/2 cup of lettuce.
Mash 1/2 avocado and mix with 1 tablespoon of queso fresco (if you want to be authentic), sour cream, or plain whole milk Greek yogurt (if you want a healthier option), and a teaspoon of salsa verde (not the red “salsa” which is actually pico de gallo)
Take the tostadas out of the oven and place on plates.
Spread the avocado-salsa-cream mixture on top.
Add lettuce, olives, pepper and onion on top.