Meatless Black Bean Tostadas
A quick and easy meal for any night of the week.
Ingredients
For the Beans:
- 1 can (15 ounces) black beans
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
For the Tortilla:
- 4 corn tortillas
- 1/2 cup canola oil amount may vary depending on the size of the skillet
For the Toppings:
- 1-1/2 cup shredded cheddar cheese
- 2 cups shredded (or thinly sliced) green cabbage
- 1 large tomato chopped
- 2 green onions chopped including the green tops
- 1/4 cup chopped cilantro
- 1 avocado cut in half lengthwise, seed removed, meat cut into slices about 1/2 inch thick
- 1/2 cup sour cream
- 1/2 cup Mexican salsa
Instructions
For the Beans:
- Heat a small sauce pan on low heat and add the beans, cumin, onion powder, and pepper. Stir together. Continue to stir occasionally while the beans warm.
For the Tortillas:
- Heat a small skillet on medium heat and add canola oil.
- Add one tortilla to the oil. Cook the tortilla until each side is a light golden color. Transfer the tortilla onto a paper towel-lined plate.
- Then repeat the process for each of the remaining tortillas, one at a time.
For the Toppings:
- On the top of each crispy corn tortilla, using a slotted spoon, add about 2 tablespoons of beans. Try to spoon out just the beans, not the juice.
- Then top the warm beans with shredded cheese, salsa, shredded cabbage, more shredded cheese, green onion, tomatoes, cilantro and a couple slices of avocado.
- Top with a dollop of sour cream and serve.