INGREDIENTS
1/2 small red onion, sliced
Juice of 1 lime
2 tbsp. butter
2 tbsp. vegetable oil, plus more for frying
1/2 small yellow onion, minced
1/2 tsp. dried oregano
1/2 tsp. chili powder
Kosher salt
Freshly ground black pepper
2 (15.5-oz.) cans pinto beans, drained and rinsed
6 corn tortillas
FOR TOPPING
1 1/2 c. cotija, crumbled
1 avocado, sliced
4 radishes, thinly sliced into rounds
1 jalapeño, thinly sliced
1/4 c. cilantro leaves
1 lime, sliced for serving
DIRECTIONS
- In a medium bowl, combine red onions and lime juice. Set aside to quick pickle while preparing the rest of your ingredients.
- In a large skillet over medium heat, melt butter and heat oil. When oil is hot and butter is foaming, add yellow onion and cook, stirring occasionally, until onions are soft and translucent, 5 minutes. Add oregano and chili powder and season with salt and pepper and cook until fragrant, 1 minute more.
- Add beans and 1/2 cup water. Cook, mashing beans with a wooden spoon or potato masher, until desired consistency is reached. When beans are thick and almost all water has evaporated, remove from heat.
- In a medium, high-sided skillet, add vegetable oil until it is 1/2″ deep. Heat oil until a drop of water sizzles when added to the pan. Using tongs, fry 1 tortilla at a time until golden and crisp, about 20 to 30 seconds per side. Transfer to a paper-towel lined plate and salt immediately.
- Build tostadas: Top each tortilla with about 1/4 cup refried beans, avocado, radishes, jalapeño, cilantro, and some quick pickled onions. Serve with lime wedges
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