Ingredients
2 tablespoons extra-virgin olive oil, plus more for brushing
1 clove garlic, peeled and sliced
2 tablespoons finely chopped fresh cilantro, plus leaves for serving
1/2 teaspoon ground cumin
1 can (15 ounces) black beans, not drained
1 tablespoon chopped chipotle chile in adobo sauce
Kosher salt and freshly ground pepper
8 corn tortillas (5-inch)
5 ounces Monterey Jack, grated (1 heaping cup)
Shredded lettuce, sliced radishes, and salsa, for serving
Preparation
Heat oil in a skillet over medium-high. Add garlic and cook until just golden. Stir in chopped cilantro and cumin, then beans with liquid, chipotle, and 1/2 cup water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, 6 to 7 minutes.
Preheat broiler. Place 4 tortillas on a rimmed baking sheet brushed with oil. Divide cheese among them, piled in centers, and top with remaining tortillas. Brush tops with oil. Broil, rotating sheet once, until tops are crisp, 3 to 4 minutes.
Flip and broil until second sides are crisp, 2 to 3 minutes more. Smash beans with the back of a spoon and spread mixture over tostadas. Top with lettuce, radishes, salsa, and cilantro leaves; serve.
