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Black Bean Tostadas

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Naturally vegetarian and gluten-free, these hearty black bean tostadas are a simple weeknight dinner you can make in no time.

Ingredients

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  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 2 cups black beans (canned or cooked black beans)
  • 1/4 teaspoon kosher salt
  • 2 teaspoons Mexican hot sauce (like Cholula)
  • 1 teaspoon chili powder
  • 1/4 cup sour cream
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1 lime
  • 4 corn tortillas
  • Roasted tomato salsa
  • 3 ounces queso fresco (or feta cheese crumbles)

Instructions

  1. Preheat a grill.
  2. Mince 2 cloves garlic. If using canned beans, drain and rinse the beans. In a sauce pan, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for about 45 seconds until lightly browned. Add 2 cups black beans, 1/4 teaspoon kosher salt, 2 teaspoons hot sauce, and 1 teaspoon chili powder. Heat until the beans are warm, and then cover and keep warm.
  3. In a bowl, whisk together 1/4 cup sour cream, 1/4 teaspoon cumin, 1/4 teaspoon kosher salt, and the zest of 1/2 lime.
  4. Brush 4 tortillas with a bit of olive oil and grill each side for about 3 to 4 minutes, until just blackened.
  5. On each tortilla, place black beans, roasted tomato salsa, cumin sour cream, and crumbles of queso fresco or feta. Garnish with the extra lime zest and a wedge of lime.

Notes

Adapted from The Food Channel

Find it online: https://www.acouplecooks.com/black-bean-tostadas/