Beans : Summer Tostada Salad

• 3 medium tomatoes, chopped
  
• 1/4 cup chopped cilantro
  
• 1/4 cup diced red onion
  
• 1 tablespoon fresh lime juice
  
• 3 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• Salt to taste
  
• 1/2 cup vegetable oil
  
• 12 corn tortillas
  
• 1 1/2 cups cooked black beans, or 1 (15-ounce can), drained and rinsed
  
• 1 1/2 cups crumbled Chihuahua cheese or shredded mozzarella
  
• 5 to 6 leaves romaine or iceberg lettuce, finely shredded
  

Combine tomatoes, cilantro, onion, lime juice, TABASCO^® Green Sauce, and salt in a small bowl and mix well; set aside.

Heat oil in a small skillet over medium heat. Fry tortillas in oil one at a time until crisp and golden brown, about 1 minute, turning once. Drain on paper towels. Layer beans, cheese, lettuce, and tomato salsa over tortillas and serve immediately.

Makes 4 servings.