Crispy Black Bean Tostada Stacks with Avocado Crema

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 8 small corn tortillas
• 2 tbsp olive oil or cooking spray
• 2 cans (15 oz each) canned black beans rinsed
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 3 tbsp lime juice
• 2 ripe avocados
• 1/3 cup plain Greek yogurt or sour cream
• 3 cups shredded romaine or iceberg
• 1 cup pico de gallo or diced tomato
• 1/2 cup crumbled cotija or feta
• 1/4 cup fresh cilantro
• to taste hot sauce optional

Instructions

1. 1Preheat oven to 400°F. Brush both sides of tortillas lightly with oil, arrange in a single layer on two sheet pans, and bake 8–12 minutes, flipping halfway, until deep golden and crisp. Watch closely near the end so they don’t burn.
2. 2Meanwhile, warm black beans in a skillet over medium heat with water, cumin, chili powder, garlic powder, and salt. Mash roughly with a fork or potato masher until thick and spreadable, 4–5 minutes. Stir in lime juice and keep warm.
3. 3In a small bowl mash avocados with Greek yogurt, remaining lime juice, and salt until creamy but still slightly chunky. Thin with a splash of water if needed for drizzling.
4. 4Place two crisp tortillas on each plate. Spread a generous layer of warm smashed beans on each tostada.
5. 5Top with shredded lettuce, spoonfuls of pico de gallo, a drizzle of avocado crema, crumbled cotija, and torn cilantro.
6. 6Add hot sauce if you like heat. Serve immediately so the tortillas stay shatter-crisp; for packed lunches keep components separate and assemble just before eating.