INGREDIENTS:

• 3 tablespoons vegetable oil
• 2 garlic cloves, peeled and finely chopped
• 2 15-ounce cans black (or other ) beans
• 2 cups toppings, such as coarsely shredded chicken, cooked chorizo sausage, small cooked shrimp, sliced ham, cut into strips, flaked tuna, and/or cubed tofu
• 1 large romaine heart, cut into ¼-inch thick slices
• 1/3 cup sour cream
• 3 tablespoons Mexican hot sauce, plus more for serving
• 12 tostadas (crisp-fried corn tortillas), store brought
• 1 ripe avocado, pitted, flesh scooped from skin and cut into ¼-inch pieces (optional)
• ¾ cup Mexican queso añejo or garnishing cheese, such as Romano or Parmesan
• ½ to ¾ cup (loosely packed) chopped cilantro

DIRECTIONS:

1. Heat oil in a medium skillet over medium heat.  Add garlic, stir for about a minute, then add undrained beans.  Mash to a coarse purée with a potato masher or the back of a spoon, then cook, stirring regularly, until thickened just enough to hold shape in a spoon, about 10 minutes.  Taste and season with salt if needed.  Reduce heat to lowest setting to keep warm.
2. Place romaine in a large bowl.  In a small bowl, mix together sour cream and hot sauce.  Drizzle mixture over romaine and toss to combine.
3. Spread each tostada with some of the beans.  Top with portions of your chosen topping(s) romaine.  Dot with avocado, if using.  Sprinkle generously with cheese and cilantro, and serve immediately with additional hot sauce.

SERVES 4