Spicy Black Bean and Guacamole Tostadas

Serious reward to effort ratio in these tostadas! We're crisping a corn tortilla and loading it up with spicy black bean puree and a refreshing guacamole.

📝 Ingredients

• 6-8 corn tortillas
• 1/2 cup cheese
• cilantro (for garnish)
• oil
• hot sauce
• 1 can black beans
• 1/2 onion
• 2 garlic cloves
• 2 chipotles in adobo
• 1 tablespoon adobo sauce
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• freshly cracked black pepper
• splash of water
• 1 avocado
• 1 lime
• 2-3 tablespoons finely chopped onion
• 1/4 teaspoon salt (plus more to taste)

👨‍🍳 Instructions

1. 1For the black bean puree, roughly chop 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.
2. 2Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and a splash of water. Simmer for a few minutes until heated through.
3. 3Combine the bean mixture in a blender or food processor. Salt to taste (I added another pinch to this batch).
4. 4For the Guacamole, finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent. Add onion to a bowl along with the avocado flesh, 1/4 teaspoon of salt, and the juice of a half lime. Mush and mix well. Taste for salt level and keep adding tiny dashes of salt (and lime) until it tastes right to you.
5. 5Add a thin sheen of oil to a skillet over medium heat. Add a layer of beans and cheese to each tortilla and cook them in the skillet for 1-2 minutes or until they have brown spots on the underside.
6. 6Top with guacamole, cilantro, hot sauce, and any other toppings you want. Serve immediately.