vegetarian | gluten free | nut free | soy free

25 minutes or less

What You’ll Need:

1 can black beans, drained & rinsed

Juice of ½ lime

6 corn tortillas

4 ounces cheddar cheese, shredded

Parchment paper

For the topping:

2 ears of corn, kernels cut from cob (approx. 1 c)

2 tomatoes, chopped

½ red onion, minced

½ c fresh cilantro, chopped

2 avocados, pitted & cubed

Juice of ½ lime

½ tsp sea salt

1 Tbsp avocado oil

Preheat oven to broil.

Combine black beans & juice of ½ lime in a food processor or blender until smooth.

Prepare topping by combining all ingredients in a large bowl. Toss to allow flavors to marry.

Line corn tortillas on a cookie sheet lined with parchment paper

Smear each tortilla with black bean puree & top with shredded cheese.

Place on the top rack of the oven for 3 minutes, just long enough to toast & melt cheese.

Generously scoop topping onto each cooked tostada. You will probably have some topping left over. You should be totally cool with that. Eat it on the side!

Enjoy tostadas by folding in half like a taco or with a fork & knife if you’re feeling fancy.

Serves 2.