Baked Black Bean Tostadas (last nights dinner)

[Guest guest]

Baked Black Bean Tostadas

 

4 medium flour tortillas

1/2 teaspoons olive oil (for brushing)

1 tablespoon olive oil (for saute)

1 small onion, finely chopped

3-4 cloves garlic, minced

3 cups cooked and drained black beans

1 teaspoon fine sea salt

1/4 teaspoon finely ground black pepper

1/2 teaspoon chili powder

1/2 cup bean sprouts

1/2 cup peeled, seeded, and chopped tomato

1 cup shredded salad greens

1/4 cup sliced olives

Salsa of your choice

 

Brush the tortillas with olive oil and

place between paper towels.

 

Microwave on high 3-4 minutes.

 

Rearrange the tortillas and microwave

another 2-3 minutes, or as needed to

crispen and brown slightly.

 

Place on baking sheets.

 

Preheat oven to 400 degrees.

 

In a skillet, heat oil and

saute the onion and garlic.

Add black beans, mix well, and season

with salt, pepper, chili powder.

Layer the ingredients on each tortilla

with the bean mixture and bake for 10 minutes.

 

Arrange on heated plates and garnish with

salad greens, bean sprouts, tomatoes, olives

and salsa.

 

 

 

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