Meatless Black Bean Tostadas

• 2 cups Shredded Green Cabbage
• 1 whole Large Tomato
• 2 Green Onions
• 1/4 cups Chopped Cilantro
• 1 whole Avocado
• 1/2 cups Sour Cream
• 1/2 cups Salsa
• 1- 1/2 cup Shredded Cheddar Cheese
• 1 can (15 Oz. Size) Black Beans
• 1/4 teaspoons Cumin
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Ground Pepper
• 4 whole Corn Tortillas
• 1/2 cups Canola Oil

1. For the toppings:
2. Shred the cabbage.
3. Dice the tomato.
4. Chop the onions (including the green sections), and the cilantro.
5. Cut the avocado in half and scoop out each half with a spoon.
6. Then cut in lengthwise slices.
7. Set aside each of the toppings (including the salsa and sour cream).
8. For the beans:
9. Warm the beans in a small pan.
10. Add the cumin, onion powder, and pepper.
11. Stir together.
12. For the tortillas:
13. In a small skillet, heat the oil on medium heat.
14. Add 1 tortilla to the oil.
15. Cook the tortilla until each side is a light golden color.
16. Then repeat for each of the remaining tortillas, one at a time.
17. Lay the tortillas on a paper towel to drain off the excess oil.
18. Making the tostada:
19. Add about 2 tablespoons of beans to the top of each tortilla shell.
20. Try to spoon out just the beans, not the juice.
21. An option is to drain the beans or use a slotted spoon.
22. Then top the warm beans with some of the cheese.
23. Next, add the salsa.
24. Then add the shredded cabbage, more shredded cheese, green onions, tomatoes, cilantro, and a couple slices of avocado.
25. Lastly, top with a dollop of sour cream.

green cabbage, tomato, green onions, cilantro, avocado, sour cream, salsa, cheddar cheese, black beans, cumin, onion powder, ground pepper, corn tortillas, canola oil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/meatless-black-bean-tostadas/ (may not work)