Tostadas caseras de judías negras

Ingredientes

• 8 Corn Tortillas
• 2 avocados, sliced
• olive oil
• 1 15 oz can black beans, drained and rinses (save bean juice and set aside)
• 1/2 green pepper, small diced
• 1/2 red pepper, small diced*
• 1/2 small red onion, small diced
• 1 clove garlic, minced
• 1 teaspoon jalapeno, small diced (or more depending on how much heat you like)
• 1/4 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/8 teaspoon pepper
• 3 large tomatoes
• 1/2 cup onion, small diced
• small handful of cilantro, chopped
• 1 clove garlic, minced
• Juice of half a lime, or a whole lime depending on how juicy it is
• 1/4 teaspoon salt, plus a pinch more if needed
• 1/8 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin

Preparación

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Brush both sides of the corn tortillas with a small amount of olive oil and place onto a large sheet pan. Place in the oven and bake for about ten minutes, until they are crispy. Flipping halfway. Set aside.

3. 3

   While tortillas are in the oven, in a small bowl, add all pico de gallo ingredients and mix together. Place in the refrigerator until ready to use.

4. 4

   Make the refried beans, heat a large pan over medium heat and add 1 teaspoon of olive oil.

5. 5

   Then add diced peppers, onion, and garlic. Cook for about 5 minutes until tender. Then add the black beans and spices. Cook for another 2 – 3 minutes.

6. 6

   Carefully pour mixture into a food processor or blender, fitted with a metal blade, and puree on medium speed. Slowly add in the reserved black bean juice, a little at a time, until the refried beans reach desired consistency.

7. 7

   Place refried beans back into the pan for a few minutes until heated through.

8. 8

   Assemble the tostadas, spread a few tablespoons of refried beans onto each tortilla and then top with avocado slices and pico de gallo.

9. 9

   Enjoy!