Bean Tostadas

• 1/2 batch refried black beans or refried pinto beans (use same method for pintos as for black beans) (about 2 cups)
• 8 corn tortillas, halved and toasted in the microwave
• 1 medium or large avocado, mashed and seasoned with lime juice, salt, garlic if desired, cumin and chili (chopped fresh or powder)
• 13 cup crumbled queso fresco (about 1 1/2 ounces)
• 3 or 4 leaves romaine lettuce, cut in chiffonade
• 1/2 to 1 cup salsa, fresh or bottled
• Cilantro leaves for garnish

1. Warm the refried beans in a 325-degree oven while you toast the tortilla halves.
2. If the refried beans are too thick to spread evenly, thin out with some bean broth.
3. Spread a spoonful of the refried beans onto each tortilla half.
4. Top with a spoonful of the mashed avocado mixture and a sprinkle of queso fresco.
5. Add a handful of lettuce and a spoonful of salsa.
6. Arrange on a platter or plates and serve.

batch, corn tortillas, avocado, queso fresco, romaine lettuce, salsa, cilantro

Taken from cooking.nytimes.com/recipes/12337 (may not work)