1. Wash hands with soap and warm water. Wash all produce well and chop as directed.
2
2. Preheat oven to 350˚F.
3
3. Heat olive oil in frying pan. Add the onion and sauté over medium-high heat for about 5 minutes.
4
4. Add the beans, water, chili powder, garlic, oregano, cumin and salt. Cook over medium heat 5 to 10, stirring occasionally.
5
5. Remove from heat and use a potato masher or fork to mash beans.
6
6. Lightly spray the tortillas with oil on both sides. Place them on a baking sheet. Bake for about 5 minutes until golden and crispy. Remove from the oven and place on a serving dish.
7
7. Spread about 3 tablespoons of the mashed beans over each tostada. Sprinkle lettuce, tomatoes, radishes and cheese on top of each tostada.
8
8. Garnish with yout favorite salsa and serve immediately.
Ingredients
1 tablespoon olive oil
1 small onion
2 cups black beans, cooked
1/2 cup water
2 tablespoons chili powder
2 fresh garlic cloves, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
spray oil
12 corn tortillas
1/2 head of lettuce, thinly sliced
2 Roma tomatoes, chopped
1 cup radishes, thinly sliced
1 cup queso fresco or grated chedder
Directions
1
1. Wash hands with soap and warm water. Wash all produce well and chop as directed.
2
2. Preheat oven to 350˚F.
3
3. Heat olive oil in frying pan. Add the onion and sauté over medium-high heat for about 5 minutes.
4
4. Add the beans, water, chili powder, garlic, oregano, cumin and salt. Cook over medium heat 5 to 10, stirring occasionally.
5
5. Remove from heat and use a potato masher or fork to mash beans.
6
6. Lightly spray the tortillas with oil on both sides. Place them on a baking sheet. Bake for about 5 minutes until golden and crispy. Remove from the oven and place on a serving dish.
7
7. Spread about 3 tablespoons of the mashed beans over each tostada. Sprinkle lettuce, tomatoes, radishes and cheese on top of each tostada.
8
8. Garnish with yout favorite salsa and serve immediately.
