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Black Bean Tostadas with Pickled Veggies

YIELD: 4 servings


TIME: 1 hour 30 minutes


INGREDIENTS:

  • 1 large carrot, shredded (about 1/2 cup)

  • 1 red bell pepper, thinly sliced

  • 1 green onion, sliced

  • 1/4 cup white wine vinegar

  • 8 corn tortillas

  • 1 (15.0-ounce) can no-salt-added black beans, drained and rinsed, mashed

  • 1 teaspoon no-salt-added chili powder

  • 1 cup shredded romaine lettuce

  • 1/2 avocado, diced

  • 1/4 cup chopped fresh cilantro

  • 2 tablespoons toasted pumpkin seeds

INSTRUCTIONS:

  1. Place carrot, pepper, green onions and vinegar in a medium bowl and let marinate about 1 hour. Drain vegetables and return to the bowl.

  2. Meanwhile, preheat the oven to 400°F.

  3. Place tortillas on 2 baking sheets and bake 5 minutes; flip and bake until tortillas just become crisp and begin to brown around edges, about 5 minutes more.

  4. Stir beans and chili powder together, and spread evenly over tortillas.

  5. Top with pickled vegetables, lettuce, avocado, cilantro and pumpkin seeds, and then serve.







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