Black Bean Tostadas.
INGREDIENTS.
6 Casa Mendosa® 50/50 Corn-Wheat Tortillas1 tbsp. olive oil½ small red onion¼ tsp. kosher salt2 cans black beans — (15 oz.) rinsed and drained1/3 cup prepared salsa — plus additional for servingOptional ToppingsSliced avocadoDiced red onionSliced cabbageSalsaDiced tomatoesJalapeño slicesFresh cilantro.
INSTRUCTIONS.
Preheat the oven to 400°F. In a medium saucepan, heat 1 tbsp. olive oil over medium high. Dice the onion, then add it and the salt and cook 2 minutes, until just beginning to soften. Add the black beans and ¼ cup salsa and stir to coat with the oil and onions. Cook, stirring periodically, until heated through, about 4 minutes. Mash and set aside.Meanwhile, spread the tortillas in a single layer on a baking sheet, then place in the oven until crisp, about 6 minutes, flipping the tortillas once half way through. Prepare any desired toppings.To serve, spoon the black beans over the crisp Casa Mendosa® tortillas, then pile on the toppings.Serve and enjoy!
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