Wash the carrots and potatoes, then peel and cut them into medium cubes. Shell the peas.

In a pot with plenty of water and a pinch of salt, boil the peas. After 10 minutes, add the carrots, wait 5 minutes, then add the potatoes. Cook until everything is tender, then drain and let cool for 25 minutes or chill in the freezer for a bit.

In a large bowl, combine the sour cream, mayonnaise, salt, and pepper, and mix well. Once the vegetables are at room temperature, stir them in. To serve the tostadas, spread refried beans on each one, top with the salad, lettuce, queso fresco, and salsa. Enjoy! They turn out amazing.