Super Easy Black Bean Tostada
Need a quick and easy dinner for busy weeknights? Look no further than this super easy black bean tostada. Dinner's ready in just about twenty minutes!
Ingredients
- 1 teaspoon neutral-flavored vegetable oil
- 1 red onion chopped
- 2 cloves garlic minced
- 1 jalapeño pepper seeded and chopped
- 1 15-ounce can beans drained and rinsed
- 1 15-ounce can fire-roasted diced tomatoes
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 4 8- or 9-inch corn tortillas
- 4 cups chopped romaine
- 2 cups chopped tomatoes
- 1 avocado chopped
- ½ cup cashew cheese sauce or store-bought non-dairy cheese
- hot sauce for serving, optional
Instructions
- Heat the oil in a large large pan over medium heat. Add the oil, onion, garlic, and jalapeño pepper. Cook for about 5 minutes, until the vegetables are soft.
- Add the the beans, tomatoes, chili powder, salt, black pepper, and red pepper flakes to the pan. Cook for about 5 more minutes, until the mixture heated throughout.
- Warm up your tortillas by placing them in a 250° oven for about 5 minutes while the bean mixture is cooking.
- Lay the tortillas on 4 plates. Divide the bean mixture up and spread on top of the tortillas. Top each tostada with romaine, tomatoes, avocado, cashew cheese, and hot sauce, if using.