Tostadas with Homemade Refried Beans, Pico de Gallo and Avocado

1. Preheat the oven to 350 F.

2. Brush both sides of the corn tortillas with a small amount of olive oil and place onto a large sheet pan. Place in the oven and bake for about ten minutes, until they are crispy. Flip them at the halfway point. Set aside.

3. While tortillas are in the oven, in a small bowl, add all of the pico de gallo ingredients and mix together. Place in the refrigerator until ready to use.

4. For the refried beans, heat a large pan over medium heat and add 1 teaspoon of olive oil. Then add diced peppers, onion, and garlic. Cook for about 5 minutes until tender. Then add the black beans and spices. Cook for another 2 – 3 minutes.

5. Carefully pour the bean mixture into a food processor or blender, fitted with a metal blade, and puree on medium speed. Slowly add in the reserved black bean juice, a little at a time, until the refried beans reach desired consistency.

6. Place refried beans back into the pan for a few minutes until heated through.

7. To assemble the tostadas, spread a few tablespoons of refried beans onto each tortilla and then top with avocado slices and pico de gallo.