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1 Prepare the beans by sauteing onions in oil until softened in a large, thick-bottomed skillet.
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Add ground cumin and cook an additional 30 seconds.
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Add the beans, a teaspoon of salt, and a cup of water.
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Use a potato masher to mash the beans into the pan, until the consistency of (somewhat lumpy) mashed potatoes.
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Cook for a few minutes on medium hight heat until water is absorbed.
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Stir in the Chipotle Tabasco sauce and season to taste with more salt if needed.
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Remove to a warm burner out of the way, cover.
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tortilla-cookingTo prepare the tortillas, heat the oven to 200F Line a baking pan with paper towels and place next to the stove.
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Heat 5 Tbsp of oil in a small skillet on medium high heat, until the bubbles form immediately when you insert the edge of a tortilla in it.
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Using tongs, place a tortilla in the hot oil and let cook until golden brown on both sides, about 30 seconds per side.
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You can use a metal spatula to flatten down the tortilla while cooking.
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tortilla-cookingUse tongs to lift the cooked tortilla out of the pan, allowing the excess oil to drip off of it, back into the pan.
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Place the cooked tortilla on the paper towels to absorb more of the oil.
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Sprinkle a little salt onto each warm tortilla.
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Do each tortilla one at a time this way.
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As you fill up a baking pan, put the pan in the oven to keep the tortillas warm.
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Add more oil as needed.
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Carefully monitor the oil temperature.
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Don't let it get too hot, or the tortillas will burn, or too cool - they won't fry up crisp enough.
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3 To serve, arrange the cheese, cilantro and tomatoes in separate small bowls.
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Put beans into a serving dish.
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Bring out the tortillas by batches, keeping the rest warm in the oven.
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Let people spread beans on to their tortillas and add sprinkle on the cheese, cilantro and tomatoes for each tostada.
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Optional additions are sliced lettuce, guacamole, sour cream, and salsa (though with the chipotle, you probably don't need any more heat).
