Preheat the broiler. Rinse and drain the beans.
Purée the black beans, chilli powder, cumin, and
cayenne in a blender or food processor, adding a
tablespoon of water at a time to help the mixture
move, if necessary. I ended up using about 2
tablespoons water and puréed for a minute or two
but still left some texture.
In a food processor or blender, purée the cilantro,
yoghurt, garlic, and salt, adjusting the seasoning
with more cilantro/salt/yoghurt to your taste.
Place tortillas in the oven directly on the rack,
taking care that the edges are all supported by
the rack (otherwise they will bend through the
cracks and it will be bent in a funny shape). Let
the tortillas bake for 3-5 minutes on both sides
until they are browned and crispy.
Top the crispy tortillas with black beans,
tomatoes, avocados, and lettuce. Drizzle with
cilantro sauce.
Notes-
Holding the tostadas while you spread the bean
mixture helps them not to break apart.
Other topping ideas include cotija cheese, lime
wedges, salsa, ranch dressing, or roasted corn or
peppers.
Originally Submitted
9/25/2013
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