Mexican Everyday by Rick Bayless

Quick Tostados

Adapted from Mexican Everyday by Rick Bayless Makes 6 servings

INGREDIENTS: 1 tablespoon canola oil 2 cloves garlic, minced 2 15-ounce cans no-salt-added black beans ¼ teaspoon kosher salt 2 cups cooked shredded chicken breast or diced smoked tofu 6 cups shredded romaine ¼ cup low-fat sour cream 2 tablespoons Mexican hot sauce 12 tostados 1 avocado, diced ½ cup grated Mexican cheese (queso anejo or blanco) ½ cup chopped cilantro

DIRECTIONS

1. Heat the oil in a medium skillet over medium heat. Add the garlic and stir for about a minute. Then add the beans with their liquid. Mash the beans with a potato masher or the back of a spoon until you have a coarse puree, then cook, stirring regularly, until the beans are thickened just enough to hold their shape in a spoon, about 10 minutes. Taste and add up to ¼ teaspoon salt.
2. Place the romaine in a large bowl. Mix together the sour cream and hot sauce. Drizzle over the romaine and toss to combine.
3. Spread each tostado with a portion of beans. Top with chicken and lettuce. Dot with avocado. Sprinkle with cheese and cilantro. Serve right away with more hot sauce for doctoring.