4 thick corn tortillas
1 tablespoon olive oil
1 1/2 cups refried beans or any bean, really (15 oz can)
1 teaspoon butter or bacon fat
1/4 cup diced onion
1 clove garlic, minced
1/2 teaspoon ground cumin
2 cups finely chopped cabbage
1 tablespoon lime or lemon juice
handful cilantro if you have it
Set oven to 425ºF. Brush both sides of the tortillas with oil and play them on a baking sheet. Bake 5 minutes.
Meanwhile, open your refried beans or drain and mash some regular beans. Heat the butter in a skillet over medium-high heat and sauté the onion and garlic until softened and fragrant. Add the beans, salt, cumin, any other spices you like and stir it up. Add a little water if it seems dry. Reduce heat to very low and let it sit there.
Flip tostadas over and bake another 5 minutes. Or less.
Chop up the cabbage and rub it with salt and lime juice. This is great self-torture if your hands are raw and chapped from washing them 15 times a day so just lean into it and tell yourself it’s karma for all the sneaking out you did as a teenager.
Add your cilantro, some more raw onion if you have it. Mix it around real good and let it sit at room temperature to soften.
When the tostadas are done, spread each with about 1/4 of beans (add cheese now if you have it) then a scoop of slaw and some sour cream or yogurt or salsa or all three and see how fast you can pound these into oblivion with your chomping teeth.