BLACK****Black Bean Tostadas with Avocado Salad

By Unblond1

27/11/14 - Good for both, although a bit fiddly to eat. Had for lunch and 2 was overkill for me. Would make a good dinner with the addition of some shredded chicken (my suggestion) or "Taco" meat (Dan's)

Ingredients

• TOSTADAS:
• 4 corn tortillas
• 1/2 tablespoon olive oil
• 1 cup cooked black beans
• 1/4 cup bean liquid or water
• Good pinch of ground cumin
• 1/2 cup salsa of choice, optional (oops, forgot this! )
• SALAD:
• 2 cups lightly packed shredded lettuce
• 1/2 - 1 avocado, depending on size, cubed
• pinch of hot or chipotle pepper flakes to taste
• 1-2 ounces cojita or feta cheese, crumbled
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 2 teaspoons honey
• salt and black pepper
• Cilantro, lime wedges, to garnish

Details

Servings 2
Adapted from naturallyella.com

Preparation

Step 1

Preheat oven to 425 degrees. Brush both sides of tortillas lightly with olive oil. Place on a baking tray; bake until crisp, 8 to 10 minutes. (I fried them as I didn't have a baking sheet large enough to do them all at once - fried is the way to go in any case)

In a skillet, heat the black beans, liquid, salsa nd cumin 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, pepper flakes and crumbled cheese in a bowl (Consider some thinly sliced red onion as well). 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, adding salsa, if desired.

Serve with extra cheese or lime wedges and chipotle-lime crema, as desired.