Black Bean Tostada

When you are in the mood for Mexican food, we recommend these healthy Black Bean Tostadas from the Medical Medium. This recipe comes from the Medical Medium’s blog, which is chock full of delicious and healthy recipes that we love. We also highly recommend his books, which you can find here!

Ingredients:

4-5 small gluten & corn free tortillas

1 1/2 cups black beans

1/2 cup water

1 tbsp lime juice

1 tbsp onion powder

1/2 tbsp garlic powder

1/2 tsp smoked paprika

1/2 tsp chili powder (optional)

1/2 tsp ground cumin

Sea salt, to taste (optional)

1 cup fresh shredded lettuce, to serve

1/2 cup chopped tomato, to serve

Lime juice, to serve

1/2 cup fresh tomato salsa, to serve

Directions:

Preheat oven to 400F. Place the tortillas in the oven, straight on the rack, and bake for 2-4 minutes, until browned and crispy. Keep a close eye on them since they burn very quickly. When crisp, remove from the oven and set aside to cool.

Add the black beans, water, lime juice, onion powder, garlic powder, smoked paprika, chili powder, ground cumin and sea salt (if using) to a saucepan over medium-low heat. Simmer the beans uncovered, stirring occasionally, for 10 to 15 minutes, until the water has evaporated. Mash with fork or blend with a hand blender to desired consistency.

To serve, divide the black bean mash between tostadas and top with shredded lettuce, chopped tomato, tomato salsa and a squeeze of lime juice. Serve immediately.