Once the corn tortillas are ready, Preheat the oven to 200 C for 10 minutes. 

Spread oil over the tortillas using a brush or with your fingers. Sprinkle a little salt over them.

To make the crisp flat tortillas also known as tostadas, arrange the corn tortilla in the baking tray and place in the center rack of the oven and bake until the tortilla turns golden brown – this will take anywhere from 8 to 15 minutes from oven to oven. Please monitor when the tortillas are done. 

Once done, remove from the oven and as they get cool, they will get crisper. 

To make the Mexican Salsa , first cook the tomatoes in a pressure cooker. Half the tomatoes and place it in the pressure cooker along with 2 tablespoons of water. Allow it to pressure cook for 2 whistles.

After 2 whistles, turn off the heat and allow the pressure to release naturally. 

Once the pressure releases, open the cooker, drain out the excess water and allow the tomatoes to cool completely. Once the tomatoes are cooled, peel the skin off the tomatoes and chop them fine. 

Place the chopped tomatoes in a mixing bowl. Add the onions, green chillies, salt, sugar, cumin powder,  tabasco sauce and coriander leaves.  Mix the Mexican Salsa well to combine.

Transfer the Mexican Salsa to a bowl and keep aside.

For the Guacamole, cut avocados in half, remove the seeds and scoop out the flesh into a bowl. 

Mash the avocados with a fork to a smooth consistency. You could also have a slightly chunky consistency, so mash it as per your liking. 

Add the onion, green chillies, lemon, coriander, salt and cumin powder.  Mix well to combine and keep aside.

For the refried beans, pressure cook the rajma in 2 cups of water along with salt for 4 to 5 whistles. Turn the heat to low and simmer for 10 to 15 minutes. Total cooking time will be about 40 minutes.

Turn off the cooker and allow the pressure to release naturally.

Once the pressure releases, there should be very little water remaining in the rajma. If there is excess water, then drain out the excess. You can leave a few tablespoons into the rajma.

Mash the rajma mixture until it is slightly coarse. Leave a few bits of chunkiness to add to the texture of the refried beans.

Heat oil in a heavy bottomed pan on medium heat; add the garlic and saute for a few seconds until it sizzles.

Stir in the tomato puree, cumin powder, red chilli, tabasco sauce and cooked rajma. Stir fry the Mexican Refried Beans for a couple of minutes until the mixture comes together and becomes creamy.

Check the salt and spices and adjust accordingly. You can add more tabasco sauce to the Mexican Refried Beans if you like it a little more spicier. 

Turn off the heat and transfer the Mexican Refried Beans to a serving bowl and keep aside.

To assemble the Tostada with Guacamole and Refried Beans, spread about 2 tablespoons of refried bean mixture on each tostada shell. Top each with 2 tablespoons cheese, about 2 tablespoons guacamole, a little lettuce, and 2 tablespoons Fresh Salsa. Serve immediately.