chicken tostadas and refried beans

When I cook a big pot of pinto beans, I make refried beans with the leftovers.  I melt a bit of bacon fat, saute in some onion, garlic, and  a pinch of red chile.  Then I add in the whole beans and cooking liquid to simmer and reduce, while I mash up the beans with a potato masher.  When it is the right consistency I add in shredded cheese and some crema or sour cream.  For dinner one night I served the beans as a side dish to some chicken tostadas - topped with yummy items like avocado.  Breakfast the next morning is a fried corn tortilla, topped with refried beans and an egg.