Meatless Black Bean Tostadas

1. 1

   For the toppings:

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   Shred the cabbage.

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   Dice the tomato.

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   Chop the onions (including the green sections), and the cilantro.

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   Cut the avocado in half and scoop out each half with a spoon.

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   Then cut in lengthwise slices.

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   Set aside each of the toppings (including the salsa and sour cream).

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   For the beans:

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   Warm the beans in a small pan.

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    Add the cumin, onion powder, and pepper.

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    Stir together.

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    For the tortillas:

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    In a small skillet, heat the oil on medium heat.

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    Add 1 tortilla to the oil.

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    Cook the tortilla until each side is a light golden color.

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    Then repeat for each of the remaining tortillas, one at a time.

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    Lay the tortillas on a paper towel to drain off the excess oil.

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    Making the tostada:

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    Add about 2 tablespoons of beans to the top of each tortilla shell.

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    Try to spoon out just the beans, not the juice.

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    An option is to drain the beans or use a slotted spoon.

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    Then top the warm beans with some of the cheese.

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    Next, add the salsa.

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    Then add the shredded cabbage, more shredded cheese, green onions, tomatoes, cilantro, and a couple slices of avocado.

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    Lastly, top with a dollop of sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.