Ingredients

1 tablespoon olive oil $

1 garlic clove, chopped

1 small onion, chopped $

1 red bell pepper, seeded and chopped $

1/2 teaspoon ground dried chipotle chile

1/2 teaspoon ground cumin

2 cans (15 oz. each) black beans

8 tostada shells (6 in. diameter)

1 cup sliced radishes $

1 avocado, sliced $

1 cup crumbled queso fresco* or shredded jack cheese

Lime wedges $

Salsa and/or sour cream

Preparation

  1. In a frying pan, warm oil over medium heat. Add garlic, onion, and red pepper and cook, stirring occasionally, until onion is softened, 8 to 10 minutes. Stir in ground chile and cumin and cook until fragrant, about 1 minute.
  2. Drain beans, reserving their liquid, and add to pan along with about 1/2 cup liquid. Stir and mash until beans form a slightly chunky purée and are heated through, about 3 minutes.
  3. To assemble tostadas, top each shell with 1/2 cup bean mixture, a few radishes, avocado slices, and cheese. Serve with lime wedges and salsa and/or sour cream. *Find in Latino markets and well-stocked grocery stores.