- 2 cans (15/16 oz.) pinto beans, with liquid (or 4 cups cooked from dried beans)
- 1/2 medium onion, chopped
- 1 clove garlic, minced
- 1-2 Tbsp. Art of Chipotle, Chipotle Paste
- 1 dozen corn tortillas (about 6 inches)
- 1/2 cup cooking oil
For toppings – use any combination of the following:
- Thinly sliced lettuce or cabbage
- thinkly sliced radishes
- Queso Fresco or Queso Seco (Mexican cheese)
- Fresh cilantro leaves
- Chopped Tomatoes
- Sour Cream
Saute onions in a small amount of oil until softened and translucent. Add the minced garlic, and cook about 30-60 seconds longer.
Add the beans with liquid. Using a potato masher, crush the beans. Cook until slightly thickened and the liquid is absorbed. (If needed, you can add a small amount of water or broth when you add the beans. About 1/2 way through the cooking, add the Chipotle Paste.
Heat a small amount of oil in a skillet. Place tortillas in the hot oil for about 30 seconds to brown slightly, turn over and brown the other side. Drain on rack or brown paper bag and set aside, covered to keep warm.
To serve, place about 1/4 – 1/3 cup of the bean mixture on a warm tortilla and add toppings of choice.
Yield: 12 tostados – 4 servings
Nutrition: 558 calories, 337 calories from fat, 37.4 g total fat, 21.7 mg cholesterol, 862.4 mg sodium, 715.9 mg potassium, 40.8 g carbohydrates, 11.3 g fiber, 2.2 g sugar, 16.4 g protein.