Black Bean Tostadas

I am so in love with the flavors of cumin and chipotle chili in black beans.  To this I also smashed in a can of rinsed and drained pintos.   Instead of sour cream I topped with a big dollop of seasoned yogurt.  For the green I used Chicory.  I could easily hit the replay button on these suckers.

In a way they are the ideal end of summer Tostada because the spicy beans really stick to the gut and are all warm and creamy whilst the crisp baked shell and crunchy chicory are like the newly fallen rustling leaves.