• small frying pan
• metal tongs
• paper towels
• large frying pan with lid
• wooden spoon
• potato masher

• ¾ c vegetable oil
• 8 corn tortillas
• 2½ c black or pinto beans, soaked and cooked or canned, drained, and rinsed
• 3 medium onions, chopped
• 3 cloves garlic, minced
• 1½ t cumin
• 1½ t coriander
• 1 t chiles, minced
• 1 medium tomato, chopped
• 2 oranges, juiced
• salt
• guacamole
• lettuce, shredded
• cheddar or Monterey Jack cheese, grated
• sour cream
• salsa

Heat remaining ¼ c oil in large pan, add onions, garlic, cumin, coriander, and chiles, and sauté 5-10 minutes, until onions are translucent. Add beans and mash, then stir in tomatoes and orange juice. Reduce heat to low, cover pan, and simmer, stirring frequently, 5-10 minutes. Add salt.

Make the tostadas (either by yourself or with everyone at the table): place a tortilla on a plate, cover with lettuce, then beans, cheese, guacamole, salsa, and (optional) sour cream. Eat immediately.

Adapted from The Moosewood Collective's Sundays at Moosewood Restaurant: Ethnic and regional recipes from the cooks at the legendary restaurant.

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