Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Sometimes I add some chopped leftover meat to the tostadas, but they’re equally satisfying just as they are.
—LILY JULOW LAWRENCEVILLE, GA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1/4 cup sour cream
3/4 teaspoon grated lime peel
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
1. In a small bowl, mix sour cream, lime peel, 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 bean mixture warm.
2. Brush both sides of tortillas 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 tortillas are lightly browned and crisp.
3. To serve, arrange beans and lettuce over tostada shells; top with the salsa, sour cream mixture and cheese. Serve with lime wedges.