Instructions

• If your refried beans are not already warm, heat the 3 cups (or the two 16-ounce cans) of refried beans until hot and spreadable—either in a saucepan over medium heat, stirring occasionally, or in a microwave-safe bowl in short bursts—then keep warm.
• Pit and thinly slice the 2 avocados and set aside.
• If not already mixed, combine the shredded iceberg lettuce and red cabbage (3 cups) in a bowl and set aside.
• Crumble the 1 cup Cotija cheese and place it in a small bowl for easy sprinkling.
• Arrange the 8 to 10 tostada shells on your work surface or serving platter.
• Spread about 1/4 to 1/3 cup of the warm refried beans evenly over each tostada shell.
• Divide the avocado slices evenly among the tostadas, arranging them on top of the beans.
• Divide the mixed shredded lettuce and cabbage among the tostadas, placing it over the avocado on each one.
• Sprinkle the crumbled Cotija cheese evenly over the tostadas.
• Add any of the optional toppings from the ingredient list as desired: chopped fresh tomatoes or Pico de Gallo or salsa; Mexican crema or Cilantro Lime Crema; pickled jalapeños or pickled serrano peppers; and fresh cilantro leaves.
• Season each assembled tostada with a pinch of sea salt to taste and serve immediately with lime wedges for squeezing.