Dairy-Free Tostadas with Argentine Chimichurri and Black Beans

Ingredients

• 8 Corn tortillas
• 1 can Black beans
• 1/4 Red onion
• 1 Avocado
• 1/4 cup Cilantro
• 1/2 cup Dairy-free sour cream
• 2 Lime wedges
• 2 tbsp Olive oil
• 2 tbsp Red wine vinegar
• 1/2 cup Fresh parsley
• 3 cloves Garlic
• 1 tsp Dried oregano
• 1/4 tsp Red pepper flakes
• 1/4 tsp Salt

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2Arrange the 8 corn tortillas on a baking sheet. Brush both sides of each tortilla with 1 tablespoon of the 2 tbsp olive oil. Bake for 10-15 minutes, or until the tortillas are golden brown and crispy.
3. 3While the tortillas are baking, prepare the chimichurri sauce. Finely chop the 1/2 cup fresh parsley and 3 cloves garlic. In a medium bowl, combine the chopped parsley, chopped garlic, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 2 tbsp red wine vinegar, the remaining 1 tbsp olive oil, and 1/4 tsp salt. Stir everything together until well combined.
4. 4Open the 1 can black beans and drain them. Rinse the beans under cold water and drain again. Place the rinsed black beans in a small bowl.
5. 5Finely chop 1/4 red onion. Dice 1 avocado. Add the chopped red onion and diced avocado to the bowl with the black beans. Add 1/4 cup cilantro. Gently mix these ingredients together.
6. 6Once the tortillas are crispy, remove them from the oven. Spoon the black bean mixture evenly onto the 8 baked corn tortillas.
7. 7Top each black bean-topped tostada with a dollop of 1/2 cup dairy-free sour cream.
8. 8Drizzle the prepared chimichurri sauce over the tostadas. Serve immediately with 2 lime wedges on the side.

Substitutions

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