4 corn tortillas
200g mild salsa
450g refried beans
50g finely grated parmesan
1/2 cup oil
The oil isn't shown for some mysterious reason, also because I forgot.
Heat the oil until it's at frying temperature, which you can test by putting a crumb of tortilla in and seeing if it quickly crisps up. At the same time, in a separate pan, begin heating your refried beans. Put a single tortilla in the oil and fry it for a minute on each side or until done. When the tortilla is done, it will bubble up and start to brown.
I thought I had taken a picture of a finished tortilla straight out of the frying pan because it was lovely and golden brown with delicate large bubbles all over it, but apparently I didn't, so we'll move on to the topping. First, spread your lovely, hot refried beans, about two heaping tablespoons per tortilla:
Then add several dollops of salsa, three to four tablespoons of it:
Now, sprinkle your parmesan cheese liberally over the top:
Finally, after all your hard work, eat it! I was very surprised by the fried corn tortilla, it comes out perfectly crispy and with sort of a sweet taste. The refried beans have a nice texture, the cold salsa cools your mouth, and the parmesan adds an extra flavor on top of it all. I'll make these again with other toppings; they'd be great with melted cheese, with ground beef, or maybe fried vegetables. I hope you make them and experiment with the toppings too, I'd love to hear about your results in the comments below.