Spicy Black Bean Tostadas

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

For the black bean puree:
1 (15 oz) can of black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon cumin
1 clove of garlic
1 tablespoon diced jalapenos
1 tablespoon olive oil
Salt

For the tostada shells:
4 (6 in) corn tortillas
Cooking spray
Salt
Chili powder

Instructions:

Makes 4 tostadas.

Preheat oven to 400°. Line a baking sheet with foil and lay out 4 tortillas. Spray each tortilla lightly with cooking spray and sprinkle with salt and chili powder. Bake for 8-10 minutes, flipping over the tortillas halfway through baking.

In the bowl of a food processor, combine the black beans with the chili powder, cumin, garlic, jalapenos and olive oil and puree until smooth. Season with salt to taste.

Heat black bean puree in a small saucepan over medium heat until heated through. Spread ¼ of the warm bean mixture over each tostada. Top with cheese, lettuce and other various toppings.

From foodiemisadventures.com