Tostadas con Jocoqui y Chile Verde

Warm the refried beans in a small saucepan over medium heat, stirring occasionally until heated through, about 5 minutes. Season with salt to taste.

Combine the sour cream with the peeled green chilies in a bowl, mixing gently until evenly distributed. Season with salt as needed.

Arrange the tostadas on a serving platter or individual plates.

Spread a generous layer of the warm refried beans onto each tostada, using about 1/4 cup per tostada.

Spoon the sour cream and green chile mixture over the beans on each tostada, distributing evenly.

Sprinkle the parmesan or romano cheese over the top of each tostada.

Serve immediately while the tostadas are still crisp and the beans are warm.