Servings: Serves 6
Ingredients 1 1/2 cups pinto beans , soaked overnight in 6 cups of water to cover with 1 teaspoon baking soda2 cloves garlic , peeled1 onion , chopped1 bay leaf2 teaspoons dried basil1/2 cup chopped ripe tomatoes1 tablespoon ground cumin1 tablespoon chili powder1 teaspoon paprikaSprinkling chili flakes1/2 cup cilantro leaves (about 1 bunch cilantro)1 cup chopped tomatoes1/4 cup cubed red bell pepper1/4 cup diced red onion1 small jalapeno pepper , seeded and minced2 tablespoons freshly squeezed lime juice8 corn tortillas or small flour tortillas1 cup grated jack cheese1 head romaine lettuce , washed and shredded1 carrot , peeled and grated1/2 head red cabbage , shredded1/4 cup cilantro leavesFresh salsa or a commercial brandFresh guacamole or a commercial brand
Add the garlic, onion, bay leaf and dried basil to the pot of beans that has been soaking overnight. Bring to a boil and cook for 45 minutes to 1 hour. The beans should be soft and easy to mash with the back of a spoon. When they are ready, drain any remaining water, remove the bay leaf, dump in the tomatoes, and mash the beans and tomatoes with a potato masher. Add the cumin, chili powder, paprika, and the chili flakes and mash again.
Hold the cilantro under running water, making sure that all the dirt pours off. Pinch the leaves off the stems and put them in a small bowl with the remaining salsa ingredients, mixing with a spoon until everything is thoroughly melded. Serve immediately or cover and refrigerate until you are ready to use.
Lay the tortillas on a baking tray, spread 1/4 cup beans and 1 tablespoon of cheese on top, and set on the lowest rack under the broiler for 2 minutes to keep them warm until ready to serve. Put all the toppings in separate bowls so that everyone can layer their own tostada.
282 calories, 6.1g fat, 2.9g saturated fat (18.5% of calories from fat), 15.3g protein, 44.7g carbohydrate, 12mg cholesterol, 13.8g fiber