Spicy Black Bean Tostadas with Corn Salsa and Avocado

• Vegan
• Gluten free

• Produce

  • 1 Avocado, ripe slices
  • 1 can Black beans, cooked
  • 2 Garlic cloves
  • 1 Onion, small
  • 1/2 bunch Parsley, fresh
  • 1/2 tsp Red chili flakes
  • 1 Tomato, ripe

• Condiments

  • 1 tbsp Lemon juice
  • 2 Limes, juice only

• Baking & Spices

  • 2 Pinch Sea salt

• Oils & Vinegars

  • 1 tsp Coconut oil
  • 1 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 Corn cobs
  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 4 Corn tortillas, Small

Found on theawesomegreen.com

Description

Ingredients

• 4 small corn tortillas
• 1 ripe avocado, peeled and cut into slices
• 1 can cooked black beans, rinsed
• ½ tsp cumin
• 2 garlic cloves, crushed
• ½ tsp red chili flakes
• 1 tbsp lemon juice
• 1 tsp coconut oil
• Pinch sea salt
• For the Corn Salsa
• 2 corn cobs
• 1 ripe tomato, finely diced
• 1 small onion, finely diced
• 2 limes, juice only
• ½ bunch fresh parsley, roughly chopped
• Pinch sea salt
• 1 tsp extra virgin olive oil
• To garnish: green hot pepper slices, fresh parsley leaves

Directions

• Grill the corn cobs then remove the kernels and place in a medium bowl.
• Grill the tortillas until crisp, then set aside.
• Add the tomato, onion and fresh parsley, and toss to combine.
• Drizzle with olive oil, add the lime juice, season with salt and mix to combine. Set aside to allow the flavors to combine.
• In a medium sauce pan heat the coconut oil over low heat. Add the garlic and fry for 30 seconds.
• Add the black beans, red chili flakes, cumin and lemon juice, mix to combine and cook for five minutes over low heat.
• To assemble the tostadas, divide evenly the corn salsa and black beans onto grilled tortillas, top with avocado slices, garnish with fresh parsley and green pepper slices and serve warm.