Black-Bean Tostadas

26 Jun

I think lunch is the hardest meal of the day to make at home. You need something uncomplicated, fast, and relatively light. Oh, and it should also be kid friendly. Sandwiches get old fast. Today I made these easy tostadas with crisp tortillas that are baked, not fried. They were great. Here’s how to do it:

Heat oven to 400 and brush both sides of corn tortillas with a little olive oil (or spray with oil.) Place them on a baking sheet and cook, turning once or twice, until the tortillas are lightly browned and sizzling. Saute a few tablespoons of minced onion; add a can of rinsed black beans, salt, and some ground cumin. Cook until beans are warmed, then use a potato masher or fork to coarsely mash them. Spread beans on tortillas and garnish with various toppings such as lettuce, diced avocado, cherry tomatoes, cilantro, cheese, and yogurt or sour cream. Serve with lime wedges.

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