Vegan Crunchy Tortilla Tostada

• 2 flour tortillas
• 340 grams small can of brown beans
• 2 tablespoons vegetable oil
• 1/2 onion
• 1 cup water
• 1 teaspoon paprika powde
• 1 teaspoon cumin powder
• 5 mushrooms
• 1 cup smooth roasted tomato salsa
• 1/2 cups guacamole
• 1/2 avocado
• 1 Iceberg lettuce for decorating
• 20 brown beans for decorating

1. Make some guacamole
2. Make some smooth roasted tomato salsa
3. Heat a small pan with 2 tbsp of vegetable oil
4. First add the onion and fry them until soft and transparent. This takes about 3 minutes
5. Then add the brown beans, the paprika and then the cumin and stir through before adding the cup of water
6. Let the beans get to the boil
7. Stir and reduce the heat to medium to let the brown beans simmer for about 10-15 minutes
8. Take the beans of the heat. Drain the brown beans preserving about 15-20 brown beans for decorating and transfer to a bowl
9. Mash the brown beans
10. Preheat the oven at 350F/175C
11. Spray the tortillas with cooking spray or vegetable oil on both sides
12. Bake in the oven for about 10 minutes (turn at about 5 minutes in the oven)
13. Start plating the tostada and start with mashed brown beans
14. Then the smooth roasted tomato salsa before adding a large portion of the guacamole
15. Decorate with corn, lettuce and brown beans
16. Ready to serve

flour tortillas, brown beans, vegetable oil, onion, water, paprika, cumin powder, mushrooms, smooth roasted tomato salsa, guacamole, avocado, decorating, brown beans

Taken from food52.com/recipes/73060-vegan-crunchy-tortilla-tostada (may not work)