Enjoy these Crispy Black Bean Tostada Bites as a light meal or a perfect party appetizer. Toasted corn tortillas topped with zesty black bean mixture and fresh veggies make this healthy, flavorful, and satisfying.
Arrange 10 6-inch corn tortillas in a single layer on baking sheets.
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Bake the tortillas for 20 minutes, or until crisp.
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In a medium saucepan, combine the rinsed and drained black beans, 2 tablespoons lemon juice, 1½ tablespoons onion powder, 1½ tablespoons garlic powder, and 1 teaspoon ground cumin.
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Add ½ cup of water to the bean mixture and cook it over medium heat for 10 minutes. If needed, add additional water, 1 tablespoon at a time, to prevent sticking.
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Mash the bean mixture to reach desired consistency. Add more water, if necessary, to make it creamier. Season the bean mixture with salt and pepper.
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To assemble, spread about ¼ cup of the bean mixture on each toasted corn tortilla.
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Top the tostadas with 2 cups finely shredded romaine lettuce, thinly sliced green onion, 1 finely chopped medium tomato, and 3 tablespoons of finely chopped fresh cilantro.