Smoky Pinto Bean Tostadas


1/2 medium onion, diced
1/3-1/2 cup low sodium vegetable broth, divided  (can use water)
1 garlic clove, minced
1 tsp. cumin
1 1/2 tsp. smoked paprika
1/2-1 tsp. chile powder
2 (15-oz.) cans pinto beans, rinsed and drained
Dash of liquid smoke, optional
Squeeze of lime juice, optional
4-6 Food for Life Sprouted Corn Tortillas
Suggested toppings:
          halved cherry tomatoes
          cilantro/parsley
          diced jalapeno
          diced red onion
          chopped radishes
          salsa

Prepare the Baked Tostada Shells (click here)
according to recipe instructions and set aside.

Saute the onion over medium heat with 2 Tbsp. vegetable
broth/water until soft, about 5 minutes. Keep an eye on it the
whole time and add an additional tablespoon or 2 of the
vegetable broth/water if the onions get too dry and start to
stick.

Add the garlic and saute another minute.

Add the spices and pinto beans. Mash everything with a potato
masher or fork until desired consistency.

Add another few tablespoons of vegetable broth/water to loosen
up the mixture and heat through for 2 minutes, again to desired
consistency. You don't want it soupy, but it should be moist,
not a dry paste.

Add a dash of liquid smoke and/or squeeze of lime juice, if
using and stir.

Serve on a tostado shell with your choice of toppings.

Makes 4-6 tostadas.