Everyday tostadas with fast fried black beans

Heat a little oil in a pan, press in the garlic, and stir until fragrant and beginning to brown.

Add the black beans with their liquid, which helps them thicken.

Mash with a potato masher to a coarse puree, or smoother to taste. Simmer until thick enough to spread; season.

Mix the sour cream and hot sauce until smooth and creamy, then toss the romaine in the dressing.

If tostadas are not bought ready-fried, fry corn tortillas in at least a quarter inch of oil, hot enough that they crisp quickly without absorbing too much oil. Drain on paper towels.

Spread the beans over each tostada; top with fried chorizo or shredded rotisserie chicken and a line of the dressed romaine.

Finish with crumbled queso añejo and avocado slices.

In winter, slice sun-dried tomatoes and marinate them with a little lime juice, olive oil, garlic and Mexican oregano to top the tostadas; sprinkle with cilantro.