Pinto Beans and Couscous Tostadas by Amy Young

2 15-oz. cans pinto beans, rinsed and drained
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1 c water
1 c chopped carrots or matchstick carrots
1 cup salsa
optional sour cream, cheese, shredded lettuce, extra salsa
1 cup uncooked couscous
tostada shells
shredded cheddar cheese

in a medium saucepan, combine beans, broth, water, and carrot. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in 1 cup salsa and couscous. Remove from heat. Cover and let stand for 5 minutes.

Serve bean-couscous mixture on tostada shells; top with cheese. If desired, serve with sour cream, lettuce, and/or additional salsa