Crunchy Vegan Tostadas

• 2 (8 inch) flour tortillas
• cooking spray
• 2 tablespoons vegetable oil
• 1/2 onion, chopped
• 1 (12 ounce) can pinto beans, drained
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 cup water
• 1 cup roasted tomato salsa
• 1/2 cup guacamole
• 1/4 cup shredded lettuce
• 2 tablespoons corn

1. Preheat the oven to 350 degrees F (175 degrees C). Spray both sides of the tortillas with cooking spray; place on a baking sheet.
2. Heat oil in a skillet over medium heat. Cook onion until tender, about 3 minutes. Stir in beans, paprika, and cumin. Add water. Bring to a boil; reduce heat and simmer until beans are soft, 10 to 15 minutes. Drain beans and transfer to a bowl. Set aside a handful for garnish. Mash remaining beans.
3. In the meantime, bake tortillas in the preheated oven until golden and crispy, about 5 minutes per side.
4. Spread mashed beans over the tortillas. Smooth salsa on top. Add a large scoop of guacamole. Garnish with reserved beans, lettuce, and corn.

flour tortillas, cooking spray, vegetable oil, onion, pinto beans, paprika, ground cumin, water, tomato salsa, guacamole, shredded lettuce, corn

Taken from www.allrecipes.com/recipe/260505/crunchy-vegan-tostadas/ (may not work)