Pinto Bean Tostadas

• 1/4 cup sour cream
• 3/4 teaspoon grated lime zest
• 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 zest, 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 warm.
2. Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side.
3. To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.

sour cream, lime zest, ground cumin, salt, canola oil, garlic, pinto beans, hot pepper, chili powder, corn tortillas, shredded lettuce, salsa, feta cheese, wedges

Taken from www.tasteofhome.com/recipes/pinto-bean-tostadas/ (may not work)