Bean Tostadas with Avocado Salad

BEAN TOSTADAS WITH AVOCADO SALAD

Ralphie

 

Ingredients

·         Tostadas

·         3 to 4 corn tortillas

·         ½ tablespoon olive oil

·         1 cup cooked black beans

·         ¼ cup bean liquid or water

·         1/2 cup salsa

 

·         Salad

·         2 cups lightly packed shredded lettuce

·         1 avocado, cubed

·         1 ounce cojita cheese, crumbled

·         1 tablespoon lime juice

·         1 tablespoon olive oil

·         2 teaspoons honey

·         ¼ teaspoon salt

·         ¼ teaspoon black pepper

·         Cilantro, lime wedges, to garnish

 

Instructions

1.      Preheat oven to 425 degrees. Brush tortillas with olive oil. Place on a baking tray; bake until crisp, 8 to 10 minutes.

2.      In a skillet, heat the black beans, liquid and salsa until boiling. Reduce heat to low; simmer, stirring occasionally, until the majority of juice has been absorbed, 5 to 6 minutes.

3.      For the salad, combine lettuce, cubed avocado and crumbled cheese in a bowl. Whisk together lime juice, olive oil, honey, salt and pepper. Pour over salad, then toss until coated.

4.      Top the tortillas with a layer of black beans, then salad. Serve with extra cheese or lime wedges as desired.