Tostadas

6 corn tortillas

2 cups cooked pinto beans

2 table spoons butter

¼ teaspoon hing

1 tablespoon chili powder

½ teaspoon cumin powder

¼ cup water

oil for deep frying

Garnishings

shredded lettuce

thin tomato wedges

sliced black olives

grated cheddar cheese

sour cream

Mexican Hot Sauce (recipe follows)

Fry tortillas in very hot oil until crispy and lightly browned. Drain on paper towel and set aside.

In skillet heat butter. Add hing and chili powder. Stir in beans and cumin powder, and mash to a thick paste. Later you may need to add a little water to keep the paste spreadable.

Spread refried beans on fried tortilla and top with garnishings.

Mexican Hot Sauce

¼ teaspoon hing

1 teaspoon minced green chili

1 tablespoon oil

1 teaspoon chili powder

½ teaspoon lemon juice

1 cup tomato puree

½ teaspoon salt

pinch of turbinado sugar

Heat oil in pan, and add hing and green chili. Fry until chili begins to brown. Add chili powder, lemon juice, and tomato puree. Simmer uncovered for 5 minutes, or until slightly thickened. Add salt and sugar.