Black Bean Tostadas with Avocado + Jicama
Why we love it:
- 8 Corn Tortillas
- 1 Tablespoon Canola Oil
- 2 15-ounce cans Black Beans
- 1 teaspoon Unsalted Butter
- 1 teaspoon Ground Cumin
- 1⁄2 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
- 2 Limes
- 8 ounces Monterey Jack Cheese (any “Mexican blend” or cheddar, shredded)
- 1 Jicama
- 2 Avocados
- 1 cup Salsa
1. PREHEAT THE OVEN TO 425 DEGREES
Place the tortillas on a baking sheet and brush with the oil. You want to coat all of the surfaces, on both sides, quite well. Layer the tortillas in one layer (you may need 2 pans or do 2 batches). Place in the oven and bake for 4 - 6 minutes. Flip over. Bake until dark golden brown and super crispy. Remove when done and repeat if needed. Set aside. Keep oven on.
Open the beans and drain. Heat the beans in a separate sauté pan with the butter. Add the cumin, garlic powder and salt. Cut one lime in ½ and squeeze in the juice of ½ the lime.
Place tortillas on baking sheets (it’s ok if they’re very close together now). Top each with cheese, beans, more cheese. Place in the oven for about 2 - 3 minutes or until the cheese is melted.
Peel the jicama. Dice into small cubes.
Place the avocado meat into a bowl. Add the juice of the other ½ of the lime. Add a pinch of salt and a spoonful of salsa (optional). Mash it well.
Place 2 tostadas on a plate and garnish with avocado, salsa, and jicama cubes. Serve with wedges of lime.