Black Bean Tostadas

My first tostada experience was at a small Mexican joint that I went to with my Aunt Paula (the wacky cake provider) and Grandma Mea. While walking in, I noticed about 20 people loaded with luggage and travel bags sitting on the curb. My aunt said they were waiting for the bus to Mexico. I laughed, thinking she was kidding, until I saw the ticket desk smack in the middle of the restaurant. 

Any place that has a travel agency back to their homeland is probably authentic, my friends. 

Tostadas are basically open-faced, crispy tacos.  I pureed black beans for the tostada topping, but pinto beans would be great, as well. This recipe uses ingredients that you probably already have on hand, so it's great for a quick meal (especially when final exams are approaching. Yikes!).  You also may get the urge to hop on a bus to Mexico....after finals are done, of course. 

Black Bean Tostadas    Serves: 1

2 6-inch corn tortillas

1/3 cup black beans, drained

1 T. chopped onion

1 T. fresh parsley or cilantro

1/8 t. cumin

1/4 t. chile powder

Salt

Pepper

Toppings:

Shredded romaine lettuce

Chopped fresh tomato

Green onion

Sour Cream

Guacamole

Queso Fresco or Feta cheese

1.) Preheat oven to 375 degrees.

2.) In a food processor or blender, add black beans, onion, parsley, cumin, chile powder, salt, and pepper into the bowl. Process until very creamy and smooth, like the texture of refried beans. 

3.) Place two tortillas onto a baking sheet and place into the preheated oven. Bake until almost crispy, or around 7-8 minutes. Remove tortillas from the oven and divide bean mixture between the two tortillas, leaving a "crust" around the tortillas' edges. Place back into the oven. Bake until tortillas are crisp and golden brown. 

4.) Top with lettuce, tomato, green onion, sour cream, guacamole, cheese, or anything else you like!