Vegan Black Bean Tostadas
By: Elena Lathrop
Published: Monday, February 15, 2016 - 9:11pm

Ingredients




REFRIED BLACK BEANS:
1 30-oz. can black beans
1 tablespoon vegetable oil
1 jalapeño, seeds removed
3 garlic cloves
1/2 red onion
1 teaspoon cumin
1 teaspoon chili powder
Juice of one lime
TOSTADAS:
1 cup refried black beans
4 flour or corn tortillas
1 teaspoon vegetable oil
1/2 avocado, sliced
3-5 radishes, thinly sliced
2 stalks green onions, chopped
Fresh cilantro, chopped

Preparation

1 REFRIED BLACK BEANS: 2 Heat the vegetable oil on medium-high in a medium sized pot. Finely chop the jalapeño, garlic and onion in a food processor (or by hand if you don’t have one). 3 Add the chopped jalapeño, garlic and onion to the pot. Add the cumin and chili powder and stir. Sautée until soft, about five minutes. 4 Add the lime juice and black beans, keeping all of the liquid, and reduce the heat to medium. Blend the mixture with an immersion blender, or mash the beans with a wooden spoon or potato masher. It’s up to you how smooth or chunky you want them. The immersion blender will make them pretty smooth, so keep that in mind if you have a preference. 5 Cook for 30 minutes to an hour, stirring occasionally, until the mixture thickens to your liking. 6 TOSTADAS: 7 To make the tostada shells, preheat the oven to 400 degrees. Place the tortillas on a baking sheet and brush each side with vegetable oil. Bake for 5 minutes, then flip the tortillas and bake the other side for 5 minutes. 8 To assemble the tostadas, spoon about 1/4 cup of the refried black beans on each tostada shell, then top with the avocado, radishes, green onions and cilantro.

About

These Vegan Black Bean Tostadas begin with making your own baked tostada shells as well as some of the best refried beans you’ve ever had.