Pinto Bean and Fresh Cilantro Salsa Tostadas

In a small bowl, lightly mash the cooked pinto beans with a fork until they reach a coarse, rustic texture.

Fold in a generous spoonful of the fresh cilantro salsa until the mixture is well-combined and aromatic.

Take the brown rice crisps and arrange them on a plate; they should provide a sturdy, crunchy base.

Carefully spoon the bean mixture onto each crisp, spreading it evenly but leaving a small border.

Drizzle with the extra virgin olive oil to add a silky mouthfeel and a note of richness.

Finish with a final pinch of fresh chopped cilantro and serve immediately while the crisps are perfectly snappy.