Mashed pinto beans with lime, topped with sliced avocado and cilantro on toasted corn tortillas.
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Preheat your oven to 400°F (200°C) and lightly brush both sides of the corn tortillas with olive oil.
Place tortillas in a single layer on a baking sheet and bake for 4-5 minutes per side until golden brown and crispy.
While tortillas bake, place the pinto beans in a microwave-safe bowl with a splash of water and heat for 1 minute.
Add the lime juice, cumin, garlic powder, and salt to the beans, then mash with a fork until mostly smooth but slightly chunky.
Spread a generous layer of the mashed pinto bean mixture onto each toasted tortilla shell.
Top the beans with several slices of fresh avocado and a sprinkle of diced red onion.
Garnish each tostada with chopped cilantro and crumbled cotija cheese if desired.
Serve immediately with an extra lime wedge on the side for squeezing.
