Ingredients

• 2 15-ounce cans refried pinto beans
• 2 cups frozen corn (preferably fire-roasted)
• 2 poblano chile peppers, seeded and chopped
• 1/2 cup chopped fresh cilantro, plus more for topping
• 2 teaspoons ground cumin
• 1 teaspoon ancho chile powder
• 1 16-ounce jar salsa
• 1 10-ounce can diced tomatoes and green chiles
• 2 cups shredded cheddar cheese (about 8 ounces)
• 2 cups shredded muenster cheese (about 8 ounces)
• 18 to 20 corn tostada shells
• 2 avocados, sliced
• Sour cream and pickled jalapenos, for topping (optional)

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Instructions

1. Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
2. Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
3. Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.
4. Photograph by Christopher Testani