Pinto Bean Tostadas

Directions

1. In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm.
2. Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in 2 batches; cook until lightly browned and crisp, 2-3 minutes on each side.
3. To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.