Black Bean and Avocado Tostadas

These vegan tostadas are so easy to make and, in my opinion, triumph over your typical taco with meat. The trick to these is to get an extra crispy tortilla and pile them with as many toppings as possible, adding more acidity, creaminess, spice, or whatever you please!

Yields: 10-12 tostadas

Total Time: 30 minutes

Ingredients:

• 2 tablespoons of olive oil

• ½ cup of diced white onion

• 1 large or 2 small garlic clove(s) minced

• 2 15.5oz cans of black beans (not drained)

• ¾ cup of water

• 1 teaspoon of Goya adobo all purpose seasoning

• 1 teaspoon of dried oregano 

• ⅛ teaspoon of black pepper

• Small corn tortillas (charred on a open flame or warmed in a frying pan)

• Toppings (optional but recommended): sliced avocado, pickled red onion, vegan sour cream, lime juice, and cilantro. 

Instructions:

• Heat olive oil in a large, deep frying pan over medium heat.

• Add diced onion to the pan and sauté for five minutes (do not let the onion brown, you may have to reduce the heat to medium-low).

• Add the minced garlic to the pan and sauté for 1-2 minutes.

• Add the black beans, water, adobo seasoning, oregano, and black pepper to the onion garlic mixture 

• Stir until combined and bring to a boil, uncovered. Stir occasionally. 

• Boil on medium to medium-high heat, until the sauce thickens, and at least half of the liquid evaporates. Approximately 10 minutes.

• Reduce heat to the lowest setting and mash the bean mixture with a potato masher. You want the consistency to be somewhat chunky.

• Continue to cook on a very low simmer for 3 minutes.

• Place a dollop of the black bean mixture on a warm corn tortilla and add your favorite toppings!