gluten free | vegetarian | nut free | soy free

20 minutes or less

What You'll Need:

For the filling:

3 sweet bell peppers, any color, seeded & diced

1 small purple onion, minced

1 can black beans, drained & rinsed

¼ c olive oil

¼ c red wine vinegar

Juice of ½ lime

For the topping:

2 avocados, cubed

½ tsp sea salt

Juice of ½ lime

6-8 corn tortillas

4 ounces pepper jack cheese, shredded or sliced

Parchment paper

Preheat oven to broil.

Combine ingredients for the taco filling in a medium size bowl. Combine cubed avocado, lime & salt in a smaller bowl.

Line corn tortillas on a cookie sheet lined with parchment paper & top with cheese.

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

Generously scoop filling & 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.