1 T EVOO
1 garlic, chopped
1 small onion, chopped
1 red pepper, chopped
1/2 t each dried chipotle chili and ground cumin
2 cans black beans
1 ear corn, cut off cob
8 tostada shells (6")
1 avocado, sliced
1 c crumbled queso fresco (or shredded jack cheese)
lime wedges
salsa and sour cream

1 T EVOO 1 garlic, chopped 1 small onion, chopped 1 red pepper, chopped 1/2 t each dried chipotle chili and ground cumin 2 can s black beans 1 ear corn, cut off cob 8 tostada shells (6") 1 avocado, sliced 1 c crumbled queso fresco (or shredded jack cheese)

in frying pan, warm EVOO over medium heat. Add garlic, onion and red pepper. Cook, stirring occasionally until onion is softened. Stir in corn, ground chili and cumin and cook until fragrant, about 1 min.

Drain beans, reserving their liquid, and add to pan along with @1/2 cup liquid. Stir and mash until beans form a slightly chunky puree and are heated thoroughly, about 3 min.

Heat tostada shells in oven according to directions. To assemble tostadas, top each shell with 1/2 c bean mixture, avocado slices, and cheese. Serve with lime wedges, salsa and sour cream.