First, the pinto beans need to be soaked to reduce cooking time. In a large pot, cover pinto beans with water and soak for 6-8 hours. Cover and let the pot sit on the stove (no heat). After 6-8 hours, rinse the beans and drain the water.

In addition, the cashews blend smoother if they are soaked. Cover them in water in a jar and refrigerate for 6-8 hours. Rinse and drain the cashews.

In a large pot, combine the soaked beans with filtered water, white onion, jalapeño and garlic for flavor.

Bring water to a simmer and simmer gently with lid tilted until desired tenderness is reached, about 45 minutes to 75 minutes. Stir occasionally and add water to cover the beans as needed.

When they are tender, add salt. Continue cooking the beans uncovered for 5-10 minutes, stirring frequently, to thicken the bean liquid. Remove the half of onion and discard. Do not drain liquid.

The homemade pinto bean recipe will leave you with leftovers. Freeze extra beans and their sauce in 2 cup portions and use for taco or grain salads, burritos, quesadillas and enchiladas.

In a blender, combine soaked cashews, water, half of the jalapeño, cilantro, garlic, lime juice and a pinch of salt. Blend until smooth.

Taste and add additional jalapeño to desired level of heat, and more salt to taste. The heat of the cashew sauce will depend on the jalapeño - add it in slowly in pieces to control the spice.

When you are ready to enjoy a tostada, add 1 teaspoon of oil and 1 flour tortilla at a time to a pan over medium heat on the stove. Toast until puffy and getting crispy, and flip to repeat on the other side. Repeat for as many tortillas as you need.

Top the tostada with a few spoonfuls of warm pinto beans, a drizzle of the cashew sauce, and desired toppings (lettuce, avocado, pico de gallo, cilantro, etc).

Enjoy warm.