Two cans of beans, a handful of pantry ingredients, and about 20 minutes stand between you and the best thing you've ever put on a tostada. The beans get cooked down in olive oil with sesame seeds, crushed coriander and cumin, peanuts, and pepitas until everything is crack-a-lacking, golden, and sizzling. This one also goes beautifully with fried eggs and sliced avocado and makes a really great base for quickie breakfast tacos.