Spicy Black Bean Tostadas

Did you know going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity?

It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Here’s a great start to your Meatless Monday tradition!

 

 

Ingredients:

For the black bean puree:

1 (15 oz) can of black beans, drained and rinsed

1 Tbsp chili powder

1 tsp cumin

1 clove garlic

1 Tbsp diced jalapenos

1 Tbsp olive oil

Salt, to taste

For the tostada shells:

4 (6 in) corn tortillas)

Cooking spray

Salt, to taste

Chili powder, to taste

Directions:

1. Preheat the oven to 400 degrees F.

2. Line a baking sheet with foil and lay out 4 tortillas. Spray each tortillas lightly with cooking spray and sprinkle with salt and chili powder. Bake for 8-10 minutes, flipping over the tortillas halfway through baking.

3. In the bowl of a food processor, combine the black beans with the chili powder, cumin, garlic, jalapenos, and olive oil and puree until smooth. Season with salt to taste.

4.  Heat the black bean puree in a small saucepan over medium heat until heated through. Spread 1/4 of the warm bean mixture over each tostada. Top with cheese, lettuce and other various toppings.

5. Serve and enjoy!