Black Bean Tostada

12 ingredients
6 steps

Ingredients

  • 8 corn tortillas, 6 inch
  • 1 (15 1/4 ounce) can black beans
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons chili powder
  • 2 teaspoons dried onion, minced
  • 2 teaspoons salt
  • 1 cup cheddar cheese, shredded
  • 2 cups iceberg lettuce, shredded
  • 1/2 cup tomatoes, diced
  • 16 slices jalapenos (fresh or canned)
  • 1/2 avocado, diced
  • 1/2 cup sour cream

Directions

  1. 1
    Heat oven to 400 degrees. Lay the tortilla on 2 baking sheets(or make them in two batches). Spray lightly with non-stick cooking spray. Place in oven for 5 minutes or until they just start to get crispy.
  2. 2
    Heat the tomato sauce, chili powder, salt and dried onion in a sauce pan and let simmer for 5 minutes. Rinse the beans and add to the sauce, mash the beans slightly to thicken the sauce. Allow to cool while you prepare the toppings.
  3. 3
    Top each tortilla with the sauce and beans, leaving about 1/2 inch around the edge of the tortilla. Each one will take about 1/4-1/3 cups.
  4. 4
    Top with the cheese and back for 8 minutes or until the cheese is melted and the tortilla is crisp around the edges.
  5. 5
    Allow to cool slightly and top with the lettuce, tomatoes, avocado, sour cream and 2 slices of jalapeno each.
  6. 6
    Cut in quarters to serve as appetizers.

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