Ingredients
1/4 cup sour cream3/4 teaspoon grated lime zest1/4 teaspoon ground cumin1/2 teaspoon salt, divided2 tablespoons canola oil, divided2 garlic cloves, minced2 cans (15 ounces each) pinto beans, rinsed and drained1 to 2 teaspoons hot pepper sauce1 teaspoon chili powder6 corn tortillas (6 inches)2 cups shredded lettuce1/2 cup salsa3/4 cup crumbled feta cheese or queso frescoLime wedges
Preparation
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.
Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in 2 batches; cook until lightly browned and crisp, 2-3 minutes on each side.
To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.
