Black Bean Tostadas with Avocado Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 cup Black beans, cooked
  • 1 Cilantro
  • 2 cups Lettuce, lightly packed

• Condiments

  • 2 tsp Honey
  • 1 tbsp Lime juice
  • 1/2 cup Salsa

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 3 Corn tortillas
  • 1 Tostadas

• Dairy

  • 1 oz Cojita cheese

• Deli

  • 1 Salad

• Liquids

  • 1/4 cup Bean liquid or water

Found on naturallyella.com

Ingredients

• Tostadas
• 3 to 4 corn tortillas
• 1/2 tablespoon olive oil
• 1 cup cooked black beans
• 1/4 cup bean liquid or water
• 1/2 cup salsa
•  
• Salad
• 2 cups lightly packed shredded lettuce
• 1 avocado, cubed
• 1 ounce cojita cheese, crumbled
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cilantro, lime wedges, to garnish

Directions

• Preheat oven to 425 degrees. Brush tortillas with olive oil. Place on a baking tray; bake until crisp, 8 to 10 minutes.
• In a skillet, heat the black beans, liquid and salsa until boiling. Reduce heat to low; simmer, stirring occasionally, until the majority of juice has been absorbed, 5 to 6 minutes.
• For the salad, combine lettuce, cubed avocado and crumbled cheese in a bowl. Whisk together lime juice, olive oil, honey, salt and pepper. Pour over salad, then toss until coated.
• Top the tortillas with a layer of black beans, then salad. Serve with extra cheese or lime wedges as desired.