Homemade Mexican Tostadas with Refried Beans (Crispy Shells)

Ingredients

• 12 corn tortillas
• 1 1/2 cups (360 ml) neutral oil, such as canola or corn oil, for frying
• 1/2 teaspoon fine salt, plus more as needed
• 3 1/2 cups (about 840 g) refried pinto beans, canned or homemade
• 1/4 cup (60 ml) water or vegetable broth, plus more as needed
• 1/2 teaspoon ground cumin
• 1 tablespoon fresh lime juice
• 3 cups (210 g) shredded iceberg lettuce
• 2 medium tomatoes, diced
• 2 avocados, sliced or diced
• 1 cup (115 g) crumbled queso fresco or shredded Monterey Jack
• 3/4 cup (180 g) salsa
• 1/3 cup (45 g) pickled jalapeno slices
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
• Sour cream or Mexican crema, optional