• Preheat oven to 425.

Prepare Tostadas:

• Use a small circle cutter (mine was slightly less than 2-inches) to cut 5 circles from each tortilla.
• Spray a baking sheet with nonstick spray, then add tortilla circles in a single layer.
• Bake mini tostadas for 10 minutes, or until lightly browned, flipping halfway through. Set aside.

Prepare Black Beans:

• Drain, but do not rinse, black beans. Add to a medium sized bowl, then mash until 75% smooth.
• Stir chipotle pepper, cumin, oregano, salt, and garlic into beans.

Assemble and Bake Tostadas:

• Top mini tostadas with black beans, then sprinkle with cheese.
  
• Bake tostadas until hot and cheese is melted, about 5 - 7 minutes. Remove from oven.

Top Tostadas:

• Combine adobo sauce and sour cream. Set aside.
• Remove a few jalapeno slices from the can and blot with paper towels. Cut into bite sized pieces. Place remaining slices in a small dish for a garnish. Set both aside.
• When tostadas are finished baking, sprinkle with cilantro. Top tostadas with a dollop of chipotle cream, then garnish with jalapenos, if desired.
  
• Serve tostadas immediately with extra jalapenos on the side. Enjoy!