How to Quick Black Bean Tostadas - Click SHOW MORE for the Full Recipe
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INGREDIENTS:
10 6-inch corn tortillas
2 15-oz. cans black beans, rinsed and drained
2 tablespoons lemon juice
1½ tablespoons onion powder
1½ tablespoons garlic powder
1 teaspoon ground cumin
Sea salt, to taste
Freshly ground black pepper, to taste
2 cups finely shredded romaine lettuce
1 green onion, thinly sliced (¾ cup)
1 medium tomato, finely chopped (½ cup)
3 tablespoons fresh cilantro, finely snipped
DIRECTIONS:
1. Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.
2. Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add ½ cup of water and cook over medium heat 10 minutes, adding additional water, 1 to 2 Tbsp. at a time, if needed to prevent sticking.
Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.
3. To assemble, spread tortillas with bean mixture, using ¼ cup for each tortilla. Top with lettuce, green onions, tomato, and cilantro.
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vegan tostada Quick Black Bean Tostadas | Forks Over Knives | |
| 374 Likes | 374 Dislikes |
| 7,016 views views | 78.1K followers |
| How-to & Style | Upload TimePublished on 3 Jun 2019 |
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