Tostadas Verde Style

Fry some corn tortillas in olive oil (1 min per side) and drain on paper towels - these will be your base.  Lay them on a baking sheet.

In a skillet, place 2 T olive oil, add in 3/4 cup chopped onion, 2 cloves chopped garlic, one chopped jalapeno (I took out the seeds) and 1 tsp cumin.  Stir and fry til onions are tender.

Add 3/4 cup water to the mixture and heat over low until it reduces to about 1/4 cup.  Drain and rinse two cans black beans, a handful of cilantro and a few dashes hot sauce.  Heat through, about 2 min.  Season with salt, reduce heat to low.

In a food processor, husk, rinse and add 6 tomatillos, 1/4 chopped onion, 1 clove garlic, another jalapeno (no seeds), a handful of cilantro tops, five large mint leaves, and 2 T lime juice, and 2 T water.  Pulse till almost smooth, transfer to bowl and season with salt.

Finally, puree half of the bean mixture with 2 T lime juice into a paste.

Preheat the broiler.

Layer the paste of beans, the whole bean mixture, shredded pepper jack cheese and broil til cheese melts.  Top with the green salsa verde you just made, and chopped lettuce.

That's it!