I mostly just cook from the heart, but here’s what I did:

For the beans:

1 no. 3 can of whole black beans

1/2 of a white onion medium dice

2 jalapenos medium dice

Zest and juice of one lime

1 tbsp of whole cumin seeds

1 large pinch of kosher salt

I sauted the onion with a little salt until they were soft with brown edges, then I added the jalapenos and the beans (water and all), cumin, and the remainder of the salt. I let that simmer for for a while until the liquid reduced, then I added the lime zest and juice, and used a potato masher to crush up about 50% of the beans to give a bit of textural difference.

For the avocado crema:

1 whole avocado

1/2 cup sour cream

1 medium pinch kosher salt

Zest and juice of one lime

2-3 tbsp water

This one’s easy, add all ingredients except water to a food processor and blend until evenly mixed, then add water until you’ve reached the consistency you want. That’s it.

For assembly, I put a small amount of mozzarella on the tostada and microwaved it for a few seconds to get it melty, then added beans, followed by onions and then cilantro, top with crema and add the hot sauce of your choice.