Black Bean and Tempeh Tostadas

• 6 whole Corn Tortillas
• 1 cup Shredded Mexican Cheese Blend
• 1 can (14.5 Oz. Size) Black Beans, Drained And Rinsed.
• 2 Tablespoons Extra Virgin Olive Oil
• 3 cloves Garlic, Minced
• 1 whole Jalapeno, Finely Diced
• 2 whole Scallions, Finely Diced
• 1 Tablespoon Chili Powder
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Mexican Oregano
• 1/2 teaspoons Cayenne Pepper
• Salt And Pepper
• 2 Tablespoons Mexican Hot Sauce
• 1 package (8 Oz. Size) Tempeh, Cut Into 1/2-inch Sticks
• 1/2 cups Chopped Tomato
• 1/2 cups Avocado, diced
• 1/2 cups Fresh Cilantro
• 1/4 cups Fresh Lime Juice

1. Preheat the oven to 400 degrees F. Spray both sides of the corn tortillas with cooking spray, top with shredded cheese and bake until crisp, 5 to 6 minutes.
2. Remove from heat and set aside.
3. In a small saucepan, add the beans, season with a pinch of salt and pepper and heat through, 5 minutes.
4. In a medium skillet, heat the oil over medium-high.
5. Add the garlic, jalapeno, scallions, chili powder, cumin, Mexican oregano and cayenne.
6. Add a pinch of salt and pepper and saute a good minute.
7. Add the hot sauce and stir to combine.
8. Add the tempeh sticks and cook until coated and heated through, about 6 minutes.
9. To serve, spoon some beans on each tostada.
10. Place tempeh mixture on top, followed by a lovely garnish of tomato, avocado, cilantro and a healthy spritz of lime!
11. And more cheese if youre feeling it.
12. And you probably should be.

corn tortillas, black beans, olive oil, garlic, scallions, chili powder, ground cumin, oregano, cayenne pepper, salt, hot sauce, tomato, avocado, fresh cilantro, lime juice

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