Borracho Black Bean Tostadas

Place 4 slices of diced bacon in a Suvie pan and spread out in an even layer. Place the pan in the bottom zone of your Suvie and bake at 400°F for 10-12 minutes or until crisp. Remove the pan from your Suvie.

Place bacon, 2 cans of black beans (as well as the liquid in the cans), ½ cup red onion, 1 sliced jalapeño, 4 minced garlic cloves, 1 bouillon cube, 1 (12 oz) bottle beer, 2 tbsp cilantro, and ½ tsp cumin in a large bowl, and stir to combine.

Transfer the bean mixture back to the Suvie pan and place the pan in the bottom zone of your Suvie. Input settings and cook now. Cook at 400°F for 1 hour.

After the cook, remove the pan from your Suvie. Using a slotted spoon, transfer the beans to a large bowl, reserving about 1 cup of beans to use as garnish. Discard the cooking liquid. Using a potato masher or fork, mash the beans into a paste, and season to taste with salt and pepper.

Wipe your Suvie pan clean with a towel. Brush 4-8 tortillas with olive oil and divide between two pans (working in batches of 4 if necessary). Place the pans in the top and bottom zones of your Suvie and bake at 400°F for 8-10 minutes or until crisp.

Divide bean mash between the tortillas, spread in an even layer, and divide between 4 plates. Top tostadas with reserved beans and some of your favorite tostada toppings before serving.