Refried Bean Tostadas

A Mix of Tastes and Textures

By Dara O’Brien
Creative Director, Lake Isle Press

I write today about surprise. I’ve been thinking about it because I saw a play titled “The Counter” the other night. It explores, along with loneliness and the power of connection, the deadly trap of a predictable life and how the element of surprise can contribute to a life worth living.

I never framed my life choices as a pathway to surprise but it’s not a bad description of what I did. What is surprise, after all but an encounter with the unexpected?

I haven’t had a full-time job for about two-thirds of my adult life and I live in New York City, where I can experience the unexpected at every turn, from a herd of migrating elephants to waterfalls between buildings to a Naked Cowboy in Times Square.

Whether surprise comes from someone else’s unanticipated actions or actions we ourselves undertake, most of the time, proximity to possibility and a willingness to say "Yes" set the stage.

You may be wondering what all this has to do with a tostada. I had a very basic assumption when I made these Refried Bean Tostadas. But they surprised me.

The recipe is by Toni Lydecker from her book “Serves One” published by Lake Isle Press. It is both a hot meal and a cold salad, which is fun. The tastes blend beautifully and there’s an appealing mix of textures—the crunch of the tortilla, the tangy radish, and romaine contrasting with the creaminess of the beans, cheese, and avocado. I expected it to be a perfectly fine meal, but it is so tasty and satisfying that I would serve it to guests.

This recipe can handle a lot of variables. There’s a bit of prep involved, but no real cooking time. I used canned refried beans, mixed them with a little salsa and gave them a zap in the microwave (which the recipe does not specify). Just ¼ cup of refried beans for two tostadas seemed a little skimpy, so I doubled that. I chose cheddar cheese instead of feta or queso-fresco, left out the olives, subbed in a scallion for the onion, and added avocado cubes. Lime, vegetable oil, and salt made a great dressing for the romaine and radishes.

I got all the ingredients ready, peeled and cut the avocado at the last minute, and then took some pictures, but by the time I got around to eating the first tostada the tortilla was still warm and crunchy and the beans remained hot. The second tostada had cooled down a bit but it kept its taste and textures. One tostada would have been enough for me, perhaps because of the extra refried beans and avocado, but two were not overly filling.

I chose to live in New York because I knew there would always be a chance to experience more than I might imagine. I chose a portfolio career rather than a full-time job because I wanted flexibility to explore new options when they arose. But we create opportunities for surprise in our lives no matter where or how we live or work—by taking a new route home, visiting a place we’ve never been to, taking up a new hobby or sport … or trying a new recipe.

REFRIED BEAN TOSTADAS RECIPE

Makes 1 Serving| Prep: 10 minutes | Cook: 5 minutes

Click here for printable recipe.

INGREDIENTS

⅔ cup shredded romaine or iceberg lettuce
2 radishes, cut into matchsticks
2 teaspoons plus 1 teaspoon grapeseed oil or other vegetable oil
1 teaspoon lime juice
Pinch of salt
2 (4 + ½-inch) corn tortillas
¼ cup refried beans (preferably "spicy nonfat")
2-3 tablespoons crumbled feta cheese or queso fresco
2 green or black olives, pitted and sliced
1 slice onion, rings separated

PREPARATION

Combine the lettuce and radishes in a small bowl. Add 2 teaspoons of the oil, the lime juice, and the salt. Set aside.
Heat the remaining 1 teaspoon oil in a large skillet over medium heat. Fry the tortillas on both sides until crisp, about 5 minutes. Drain on a paper towel.
Spread refried beans on the tortillas. Top with the reserved salad mixture, cheese, olives, and onion.

Optional Add-Ons

Cooked shredded or diced chicken, halved cherry tomatoes, avocado cubes, picante sauce

REFRIED BEAN TOSTADAS RECIPE
from “Serves One” by Toni Lydecker, Lake Isle Press, 2005

Recipes for one that nourish the soul as well as the body that mostly call for only 10 minutes of active prep time. Many featured recipes are all-in-one meals requiring minimal cleanup—main-course salads, simple stir-fries, fresh takes on pizza and pasta, savory soups, and inventive sandwiches.

ALSO FROM SERVES ONE:
EGG NOODLES AND CABBAGE RECIPE
FETTUNTA WITH WHITE BEANS AND GREENS RECIPE
INDIAN-SPICED FRIED RICE RECIPE
PENNE WITH SAVORY BROCCOLI SAUCE RECIPE
RISOTTO WITH SHIITAKE MUSHROOMS AND PEAS RECIPE
SPAGHETTI CARBONARA RECIPE
SPICY NOODLES WITH PORK RECIPE

OTHER BOOKS BY TONI LYDECKER:

PIATTO UNICO: WHEN ONE COURSE MAKES A FULL ITALIAN MEAL

SEAFOOD ALA SICILIANA: RECIPES AND STORIES FROM A LIVING TRADITION