Frijoles Adobados

Chipotle chiles in adobo: smoked jalapenos pickled in tomato puree, vinegar, garlic, bay leaves, paprika, salt, onions and oregano.

In a large skillet over high heat, add oil. When the oil is hot, add onions and stir until soft. Add beans, bean broth, chipotle chiles and adobo sauce. Mash until creamy.

Season with salt to taste. Spread over tostadas. Garnish with crema, cheese, cilantro, lettuce, or radishes.

If heat is an issue, use only the sauce for a tamer kick. Love heat? Add more chipotles. Freeze leftover chiles in a plastic bag. When a recipe calls for chipotles, slice off as needed. Puree chipotles with mayo for a colorful sandwich spread or add to your potato salad for a Mexican twist. Enjoy!