Vegetable oil, for frying
4 corn tortillas - (6" dia)
2 pinches coarse salt
1 can spicy vegetarian refried beans - (14 oz)
1 cup shredded smoked Cheddar, Monterey Jack
1 Romaine lettuce heart, shredded
2 small plum tomatoes, diced
1 small white-skinned onion, finely chopped
2 Tbs chopped cilantro or parsley


Heat 1/8 to 1/4-inch oil over medium-high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on brown paper sack. Season with a little coarse salt while hot.
Heat beans in microwave or small pan over moderate heat. Spread hot beans on tortillas and top with a handful of shredded smoked Cheddar or Jack cheese. Top cheese with shredded lettuce, diced tomato bits, and chopped onion. Garnish tostadas with chopped fresh cilantro or parsley and serve.