Finely chop green onions, tomatoes, green bell pepper and lettuce.
Keep all above and cheese in separate container-bowls.
Soak pinto beans for 3-4 hours and pressure cook till done.
Mash the beans with electric masher. Add salt and 1/2 tbsp (we are garlic lovers) garlic powder to the beans
Heat oil for tadka, add cumin seeds, mustard seeds and hing.
Add tadka to the beans and let it cook on slow for 10-15 minutes.
Toast lightly all the toastada shells in your toaster oven.
Pour warm bean mixture to one tostada shell, spread it all over.
Sprinkle the cheese, salsa, onions, peppers, tomatoes and lettuce.
Serve with coke and enjoy Friday evening with home-made tacos.