Pinto Bean Tostadas

Name: Pinto Bean Tostadas
Ingredients: 1/4 cup sour cream; 3/4 teaspoon grated lime zest; 1/4 teaspoon ground cumin; 1/2 teaspoon salt, divided; 2 tablespoons canola oil, divided; 2 garlic cloves, minced; 2 cans (15 ounces each) pinto beans, rinsed and drained; 1 to 2 teaspoons hot pepper sauce; 1 teaspoon chili powder; 6 corn tortillas (6 inches); 2 cups shredded lettuce; 1/2 cup salsa; 3/4 cup crumbled feta cheese or queso fresco; Lime wedges

14 ingredients

3 steps

Ingredients

1/4 cup sour cream
3/4 teaspoon grated lime zest
1/4 teaspoon ground cumin
1/2 teaspoon salt, divided
2 tablespoons canola oil, divided
2 garlic cloves, minced
2 cans (15 ounces each) pinto beans, rinsed and drained
1 to 2 teaspoons hot pepper sauce
1 teaspoon chili powder
6 corn tortillas (6 inches)
2 cups shredded lettuce
1/2 cup salsa
3/4 cup crumbled feta cheese or queso fresco
Lime wedges

Directions

1

In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm.
2

Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side.
3

To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.