The slow-cooked beans in this recipe make these tostadas unbelievably delicious, and they're so simple to make - you might never open another can of refried beans again!
2 cups dried pinto beans
5 cups of water
2/3 cup onion, chopped
2 cloves garlic. minced
5 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoons garlic powder
1 teaspoon cumin
2 bay leaves
1 teaspoon dried coriander
1 tablespoon garlic salt
1 teaspoon black pepper
1/4 cup extra-virgin olive oil
Rinse the beans and put all of the ingredients into a slow cooker. Stir to combine.
Cook 5 - 6 hours on high or 10 hours on low until the beans are completely tender.
Remove both bay leaves and mash the beans using a potato masher until you reach the consistency you like. Add additional salt and pepper to taste.
Serve on crispy tostada shells and top with any of these favorites; lettuce, tomato, green onion, black olives, salsa, vegan sour cream, and vegan cheddar cheese.
This recipe will serve 8 or more. Refrigerate any leftovers.
Freeze leftover beans for up to 3 months.