Pinto Bean Tostados

Ingredients:

• 1/4 cup sour cream
• 3/4 tsp. grated lime peel
• 1/4 tsp. cumin
• 1/2 tsp salt, divided
• 2 tbsp. canola oil, divided
• 2 garlic cloves minced
• 2 cans (15 oz each) pinto beans rinsed and drained
• 1 to 2 tsp hot pepper sauce
• 1 tsp chili powder
• 6 corn tortillas (I use actual tostada shells from Aldi)
• 2 cups shredded lettuce
• 1/2 cup salsa
• 3/4 cup whatever cheese you want

Directions:

1. In a small bowl, mix sour cream, lime peel (you can just use a little bit of lime juice), cumin and 1/4 tsp salt. In a large saucepan, heat 1 tbsp oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili power and remaining salt; heat through, stirring occasionally. Keep warm.

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

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