Dairy-Free Tostadas with Black Bean Salsa

Ingredients

• 8 each Corn Tortillas
• 1 can Black Beans
• 1/4 cup Red Onion
• 1/2 medium Red Bell Pepper
• 1/2 cup Corn
• 1/4 cup Cilantro
• 2 tbsp Lime Juice
• 1 tbsp Olive Oil
• 1 medium Avocado
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Brush both sides of the 8 Corn Tortillas with the 1 tablespoon Olive Oil. Place the 8 Corn Tortillas in a single layer on one or more baking sheets. Bake for 8-10 minutes, or until they are crispy and slightly golden brown. Carefully remove the baking sheets from the oven.
2. 2Open the 1 can Black Beans. Pour the 1 can Black Beans into a colander, drain the liquid, and rinse the beans thoroughly under cold running water.
3. 3In a medium bowl, combine the rinsed 1 can Black Beans, 1/4 cup finely diced Red Onion, 1/2 medium finely diced Red Bell Pepper, 1/2 cup Corn, and 1/4 cup chopped Cilantro.
4. 4Add the 2 tablespoons Lime Juice, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper to the bowl with the bean mixture. Stir everything together gently until all ingredients are evenly distributed.
5. 5Carefully cut the 1 medium Avocado in half lengthwise, remove the pit, and scoop out the flesh. Slice the avocado flesh into thin strips.
6. 6To assemble each tostada, place one crispy Corn Tortilla on a plate. Spoon a generous amount of the black bean salsa onto the tortilla, spreading it evenly. Top with several slices of the 1 medium Avocado.

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