Step 1

Preheat the oven to 350 degrees F.

Step 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. Flipping halfway. Set aside.

Step 3

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

Step 4

Make the refried beans, heat a large pan over medium heat and add 1 teaspoon of olive oil.

Step 5

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.

Step 6

Carefully pour 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.

Step 7

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

Step 8

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

Step 9

Enjoy!