Ingredients
Scale
- 12 corn tortillas.
- Corn oil or olive oil for frying.
- Salt.
- 3 1/2 cups refried beans.
- 1/2 head iceberg lettuce, sliced.
- 2 medium tomatoes, chopped.
- 1–2 avocados, chopped.
- 8 ounces cheese (Monterrey Jack, Cheddar, or queso fresco).
- 1 cup salsa or pickled jalapeños.
- Fresh cilantro, chopped.
Instructions
- Warm refried beans in pan, keep creamy.
- Dry tortillas in 250°F oven for 10 minutes.
- Fry tortillas in hot oil until crisp.
- Drain on paper towels, salt lightly.
- Keep shells warm in 250°F oven.
- Set out toppings in separate bowls.
- Spread beans on shells, add toppings.
Notes
Oil must be very hot.
Dry tortillas first.
Don’t overload toppings.
Can use store-bought shells.
Nutrition
- Calories: 586
- Fat: 33 g
- Carbohydrates: 57 g
- Protein: 23 g