Healthy Black Bean Tostadas with Cilantro Sauce
Ingredients
- 2 cans black beans, rinsed and drained
- 1 teaspoon 1 teaspoon chili powder
- 1 teaspoon 1 teaspoon cumin
- 1/4 teaspoon 1/4 teaspoon cayenne pepper (more for spicy)
- salt and olive oil
- 34 – tomatoes, chopped
- 1 medium avocado, cubed
- 2 cups 2 cups shredded lettuce
- 2/3 cup 2/3 cup plain yogurt, Greek yogurt, or sour cream
- 1/2 cup 1/2 cup packed cilantro leaves (more to taste)
- 3 cloves garlic
- 1 teaspoon 1 teaspoon salt
- 46 – flour tortillas
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Instructions
- Preheat the broiler. Puree the black beans, chili powder, cumin, and cayenne in a blender or food processor, adding a tablespoon of oil (or water) at a time to help the mixture move. I pureed for a minute or two but still left some texture.
- In a food processor or blender, puree the cilantro, yogurt, garlic, and salt, adjusting the seasoning with more cilantro/salt/yogurt to your tastes.
- Place tortillas in the oven directly on the rack, taking care that the edges are supported (otherwise they will bend through the cracks and it will be bent in a funny shape). Let the tortillas bake for 3-5 minutes on both sides until they are browned and crispy.
- Top the crispy tortillas with black beans, tomatoes, avocados, and lettuce. Drizzle with cilantro sauce.
Source
Original recipe: View Original