Vegan Black Bean Tostadas

• 4 teaspoons Vegetable Oil
• 1 Jalapeno, Seeds Removed
• 3 cloves Garlic
• 1/2 Red Onion
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 Lime, Juiced
• 30 ounces, weight Black Beans (NOT Drained)
• 4 Flour Or Corn Tortillas
• 1/2 Avocado, Sliced
• 4 Radishes, Thinly Sliced
• 2 stalks Green Onions, Chopped
• Fresh Cilantro, Chopped

1. Heat vegetable oil on medium-high in a medium-sized pot.
2. Finely chop the jalapeno, garlic and onion in a food processor (or by hand if you dont have one).
3. Add chopped jalapeno, garlic and onion to the pot.
4. Add cumin and chili powder and stir.
5. Sautee until soft, about 5 minutes.
6. Add lime juice and black beans, keeping all of the liquid, and reduce the heat to medium.
7. Blend the mixture with an immersion blender, or mash the beans with a wooden spoon or potato masher.
8. Its up to you how smooth or chunky you want them.
9. The immersion blender will make them pretty smooth, so keep that in mind if you have a preference.
10. Cook for 30 minutes to 1 hour, stirring occasionally, until mixture thickens to your liking.
11. To make the tostada shells, preheat oven to 400 degrees F. Place tortillas on a baking sheet and brush each side with vegetable oil.
12. Bake for 5 minutes, then flip the tortillas and bake the other side for 5 minutes.
13. To assemble the tostadas, spoon about 1/4 cup refried black beans on each tostada shell, then top with avocado, radishes, green onions and cilantro.

vegetable oil, garlic, red onion, cumin, chili powder, weight black beans, flour, avocado, stalks green onions, fresh cilantro

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