Tostada shells can be tricky to find, so we made our own! Hot and fresh, there's so much more flavor. All that said, these insanely creamy beans + quick pickled onions would taste amazing on anything, including a packaged tostada shell.

Ingredient :

• 1/2 small red onion, sliced
• Juice of 1 lime
• 2 tbsp. butter
• 2 tbsp. vegetable oil, plus more for frying
• 1/2 small yellow onion, minced
• 1/2 tsp. dried oregano
• 1/2 tsp. chili powder
• Kosher salt
• Freshly ground black pepper
• 2 (15.5-oz.) cans pinto beans, drained and rinsed
• 6 corn tortillas

FOR TOPPING

• 1 1/2 c. cotija, crumbled
• 1 avocado, sliced
• 4 radishes, thinly sliced into rounds
• 1 jalapeño, thinly sliced
• 1/4 c. cilantro leaves
• 1 lime, sliced for serving

Directions :

1. In a medium bowl, combine red onions and lime juice. Set aside to quick pickle while preparing the rest of your ingredients.
2. Step 2In a large skillet over medium heat, melt butter and heat oil. When oil is hot and butter is foaming, add yellow onion and cook, stirring occasionally, until onions are soft and translucent, 5 minutes. Add oregano and chili powder and season with salt and pepper and cook until fragrant, 1 minute more.
3. Step 3Add beans and 1/2 cup water. Cook, mashing beans with a wooden spoon or potato masher, until desired consistency is reached. When beans are thick and almost all water has evaporated, remove from heat.
4. Step 4In a medium, high-sided skillet, add vegetable oil until it is 1/2" deep. Heat oil until a drop of water sizzles when added to the pan. Using tongs, fry 1 tortilla at a time until golden and crisp, about 20 to 30 seconds per side. Transfer to a paper-towel lined plate and salt immediately. 
5. Step 5Build tostadas: Top each tortilla with about 1/4 cup refried beans, avocado, radishes, jalapeño, cilantro, and some quick pickled onions. Serve with lime wedges.