Black Bean Tostados

• 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

1. 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. 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 puree and are heated through, about 3 minutes.
3. 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.
4. *Find in Latino markets and well-stocked grocery stores.

olive oil , garlic, onion, red bell pepper, ground dried chipotle chile, ground cumin, black beans, tostada, radishes , avocado, queso fresco, wedges , salsa

Taken from www.epicurious.com/recipes/member/views/black-bean-tostados-52882971 (may not work)