Black Bean and Spinach Tostadas

Ingredients

• For the Black Bean Spread:
• 1 cup black beans, drained and rinsed 🖤
• 1 clove garlic, minced
• 0.5 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp salt
• 1 tbsp olive oil
• 2 tbsp water (if needed)
• For the Spinach Topping:
• 1 cup fresh spinach, chopped 🌿
• 0.5 small onion, diced
• 1 clove garlic, minced
• 0.5 tsp salt
• 1 tbsp olive oil
• For the Tostadas:
• 4 corn tortillas
• 0.5 cup cherry tomatoes, diced 🍅
• 0.5 avocado, sliced 🥑
• 0.25 cup queso fresco or feta cheese (optional) 🧀
• 0.25 cup fresh cilantro, chopped 🌿
• 1 lime, cut into wedges 🍋

Instructions

1. 11️⃣ Prepare the Black Bean Spread
2. 2Heat olive oil in a pan over medium heat.
3. 3Add garlic and sauté for 30 seconds.
4. 4Stir in black beans, cumin, paprika, and salt. Mash slightly while cooking for 5 minutes.
5. 5If too thick, add 1-2 tbsp water for a smoother consistency.
6. 62️⃣ Sauté the Spinach
7. 7In a separate pan, heat olive oil over medium heat.
8. 8Add onions and garlic, sauté for 2 minutes.
9. 9Stir in spinach and cook until wilted, about 2 minutes. Remove from heat.
10. 103️⃣ Crisp the Tortillas
11. 11Heat a dry skillet over medium-high heat and toast tortillas for 1-2 minutes per side, until crispy.
12. 12Alternative: Lightly brush tortillas with oil and bake at 375°F (190°C) for 8 minutes.
13. 134️⃣ Assemble the Tostadas
14. 14Spread black bean mixture over each tortilla.
15. 15Top with sautéed spinach, diced tomatoes, avocado slices, and queso fresco.
16. 16Garnish with fresh cilantro and a squeeze of lime.
17. 175️⃣ Serve & Enjoy!
18. 18Serve immediately with extra lime wedges for added zest!