Anasazi Bean Tostadas

4 medium flour tortillas
1-2 teaspoons olive oil for brushing
2 tablespoons olive oil or butter
1 small onion, finely chopped
3-4 cloves garlic, minced
3 cups cooked and drained Anasazi beans
1 teaspoon fine sea salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon Zip or chili powder
1/2 cup bean sprouts
1/2 cup peeled, seeded, and chopped tomato
1 cup shredded iceberg lettuce
1/4 cup sliced olives
Salsa

Brush the tortillas with olive oil and place between paper towels. Microwave on high 3-4 minutes. Rearrange the tortillas and microwave another 2-3 minutes, or as needed to crispen and brown slightly. Place on baking sheets. Preheat oven to 400 degrees. In a skillet, heat oil or butter and saute the onion and garlic. Add Anasazi beans, mix well, and season with salt, pepper, and Zip or chili powder. Layer the ingredients on each tortilla with the bean mixture, bean sprouts, tomatoes, lettuce, and olives. Bake for 10 minutes. Arrange on heated plates and pass the salsa.

Appetizers -- Beans --  Mexico -- Side Dishes