Crispy Black Bean Tostada Bowls with Lime Crema

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 8 small corn tortillas
• 3 Tbsp olive oil or avocado oil
• 2 (15-oz) cans canned black beans
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 3 cups cooked brown rice or cilantro-lime rice
• 4 cups shredded romaine or little gem lettuce
• 2 ripe avocado
• 1 pint cherry tomatoes
• 1 cup fresh corn kernels (or thawed frozen)
• 1/4 cup diced red onion
• 1/2 cup fresh cilantro
• 1/2 cup sour cream or plain Greek yogurt
• 2 Tbsp lime juice
• 1/2 cup crumbled cotija or feta cheese
• to taste hot sauce

Instructions

1. 1Preheat the oven to 400°F. Brush both sides of the corn tortillas lightly with oil, place on a baking sheet in a single layer, and bake 8–10 minutes, flipping once, until deeply golden and shatter-crisp; sprinkle with salt while hot.
2. 2Drain and rinse the black beans. Heat the remaining oil in a skillet over medium heat, add the beans, cumin, chili powder, smoked paprika, and salt; cook 4–5 minutes, mashing half the beans with a fork so they become creamy yet still chunky.
3. 3Stir together the sour cream, lime juice, and remaining salt to make a quick crema; thin with a teaspoon of water if needed for drizzling.
4. 4Warm the rice if cold. Dice the avocado, halve the cherry tomatoes, and roughly chop the cilantro.
5. 5To build each bowl, start with a base of rice, then spoon on a generous scoop of the spiced black beans.
6. 6Add shredded lettuce, avocado, tomatoes, corn, and diced red onion.
7. 7Break 2 crispy tortillas over the top for crunch, drizzle with lime crema, sprinkle with cotija and cilantro, and finish with hot sauce.
8. 8Serve immediately while the tortillas are still shatter-crisp, or pack components separately for a work lunch that you assemble just before eating.