Vegetable and Bean Tostadas recipes

Ingredients

• 6 (6-inch) corn tortillas
• vegetable oil
• 1 bell pepper, stemmed, seeded, and thinly sliced
• 1 onion, havled and thinly sliced
• 2 garlic cloves, minced
• 1 1/2 tablespoons lime juice
• ground black pepper
• salt
• 1 (15-ounce) can pinto beans, drained and liquid reserved
• 1 1/2 teaspoons mincced jarred jalapeños, plus 2 tablespoons reserved brine
• 1 1/2 teaspoons mincced jarred jalapeños, plus 2 tablespoons reserved brine
• 2 cups finely shredded red or green cabbage or coleslaw mix
• 1/2 cup (2 ounces) crumbled queso fresco or cotija cheese
• 1/4 cup sour cream
• 2 tablespoons minced fresh cilantro

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