Black Bean Tostadas

I love chips and dip, like, LOVE chips and dip. Whenever I get a craving for them, I make these black bean tostadas. In no time, you can throw together a little slaw, make the bean spread, and top with avocado and salsa. Frying corn tortillas in an air fryer helps cut the time and fat! This recipe easily double or triples for an instant fiesta (just make your shells ahead of time)!

Cabbage Slaw

• 2 cups of finely sliced red cabbage
• juice of a lime
• 1/4 t salt
• 1 T olive or avocado oil

Mix all the ingredients in a bowl and set aside til serving. Notice the beautiful purple color. Eat the rainbow!

Black Bean Spread:

• 1 T olive or avocado oil
• 1/4 cup diced onion
• 2 cloves garlic, minced
• 1/2 t ground cumin
• 1/4 t salt
• 1/8 t cayenne pepper (optional)
• 2 T tomato paste
• 1 can drained and rinsed black beans
• 1 T lime juice
• 1-2 T chopped cilantro

Saute first 6 ingredients on medium until softened. Mix in tomato paste, then add black beans. Continue to cook on medium 3-4 minutes then remove from stove and add lime juice and cilantro. Mash the bean mixture to your preference. You may need to add a few tablespoons of hot water if it gets too thick.

Tostada Shells

• corn tortillas
• cooking spray (I love the avocado oil spray from TJ’s)

Now no two air fryers are the same, but mine cooks tostada shells perfectly on 400 for 7 minutes, turning once. Try it out. If you don’t have an airfryer, you can make them in your oven at 400 but it takes about 20 minutes. Or, you can cheat and just buy them. Read the labels for the best choice!

Tostada Assembly

• spread 1/4 bean mixture onto crispy shell
• top with cabbage, avocado slices, any cheese you may desire and the salsa of your choice
• feel free to add more cilantro, radish slices, lettuce, whatever you want
• eat with plenty of napkins!