Smoky Pinto Bean Tostadas

1/2 medium onion, diced
1/3-1/2 cup low sodium vegetable broth, divided  (can use water)
1 garlic clove, minced
1 tsp. cumin
1 1/2 tsp. smoked paprika
1/2-1 tsp. chile powder
2 (15-oz.) cans pinto beans, rinsed and drained
Dash of liquid smoke, optional
Squeeze of lime juice, optional
4-6 Food for Life Sprouted Corn Tortillas
Suggested toppings:
          halved cherry tomatoes
          diced jalapeno
          diced red onion
          chopped radishes

Prepare the Baked Tostada Shells (click here)
according to recipe instructions and set aside.

Saute the onion over medium heat with 2 Tbsp. vegetable
broth/water until soft, about 5 minutes. Keep an eye on it the
whole time and add an additional tablespoon or 2 of the
vegetable broth/water if the onions get too dry and start to

Add the garlic and saute another minute.

Add the spices and pinto beans. Mash everything with a potato
masher or fork until desired consistency.

Add another few tablespoons of vegetable broth/water to loosen
up the mixture and heat through for 2 minutes, again to desired
consistency. You don't want it soupy, but it should be moist,
not a dry paste.

Add a dash of liquid smoke and/or squeeze of lime juice, if
using and stir.

Serve on a tostado shell with your choice of toppings.

Makes 4-6 tostadas.