Tostadas with Mashed Black Beans

Ingredients

• 1 15-oz. can black beans, drained and rinsed
• 1 Tbs. mild olive oil
• 1/2 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. ground chipotle
• 1/4 tsp. dried oregano, preferably Mexican
• 6 good-quality corn tortillas
• Safflower or other light vegetable oil
• Mexican crema or sour cream, optional

Directions

1. Place the beans in a 2-quart saucepan with the olive oil, onion powder, garlic powder, chipotle, oregano, and 1/4 cup water. Set the pan over medium heat and cook, pressing the beans with a potato masher as they warm, until the mixture is thick enough to spread and the beans are thoroughly mashed, about 3 minutes. Add salt to taste.
2. Working with 3 tortillas at a time, stack them and pierce the layers in a few spots with a fork so they do not balloon in the oil. Pour enough oil into an 8- to 9-inch skillet to come 1/2 inch up the side, about 1 cup, and warm it over medium-high heat until it looks hot and shimmery. Slip in 1 tortilla and fry it for 2 to 3 minutes total, turning it 3 to 4 times with tongs and easing it down into the oil, until crisp and golden brown. Move it to a paper-towel-lined plate. Continue with the rest of the tortillas, topping up the oil if needed.
3. Serve the tostadas slightly warm or at room temperature, spreading each one with some of the beans and finishing with a little crema or a dollop of sour cream, if you like.