Tostadas with Easy Refried Beans and Cheese

To make the refried beans 

In a saucepan over medium low heat, sauté the onions and jalapeños until they are soft and starting to brown, about 5-7 minutes. Add the pinto beans and a splash of water, and season with the garlic powder, cumin, chili powder, salt and pepper. Bring the beans to a gentle simmer, and then mash with a fork or a potato masher. Keep the beans warm over a low flame, and add more water as needed if they begin to dry out.

To make the tostadas 

Start by heating a large skillet over medium heat, then pour in the neutral frying oil. Heat the oil for several minutes until it’s between 325-350°F. To test the oil, dip the edge of a tortilla in it, and if it sizzles, it’s ready. Place one tortilla at a time in the oil, and fry until crisp, about 4 minutes. Set the tostada aside on a paper towel lined plate and season with salt as soon as it’s done frying. Repeat with the remaining tortillas and remove the pan from the heat.

Preheat the oven to 350°F and line a rimmed baking sheet with Reynold’s Wrap^® Non-Stick Aluminum Foil. Arrange the tostadas on the foil and top each one with a 1/4 cup sized portion of the beans and spread it out evenly. Top each tostada with a handful of the shredded cheeses and bake for 12-15 minutes or until the cheese is melted and bubbly.

Top the tostadas with sour cream, guacamole, salsa, and a slice of fresh jalapeño.