A delightful twist on the classic chalupa, featuring spiced pinto beans and fresh toppings.
Rinse and soak the pinto beans in water overnight.
Soaking beans overnight reduces cooking time and improves digestibility.
Drain the soaked beans and place them in a large pot with fresh water.
Ensure the water level is about two inches above the beans.
Add the garlic, green chilies, chili powder, cumin, oregano, and salt to the pot.
Stir well to evenly distribute the spices.
Simmer the beans over low heat for about 2 hours, stirring occasionally.
Check periodically and add water if the beans start to dry out.
Mash some of the beans with a wooden spoon to thicken the mixture.
Mashing a portion of the beans creates a creamy texture.
Serve the bean mixture on tostada shells or tortillas, topped with lettuce, tomatoes, and onions.
Serve immediately to enjoy the crispness of the shells.
