Heat 3/4 inch vegetable oil in a medium skillet over medium heat until hot but not smoking.Add 1 tortilla at a time and fry, until crisp, about 30 seconds each side.Shake off excess oil and drain on paper towels.

Spread about 1 tbsp of beans evenly over the tostada, then layer the chicken or beef. Top with lettuce, onion, tomato, avocado, and drizzle sour cream to top it off. I like to use pinto beans, but you could also use peruano, or black beans.

If you want to make the recipe a little lighter on the calories you can do the following: instead of  refried beans, you can just heat them with a little bean broth and press them with a potato smasher and let them simmer for about 5 minutes to thicken up.  You can also buy the tostadas at the store and look for the baked instead of fried.  Look for light sour cream and light parmesan cheese or just skip one or both.