Black Bean Tostadas

• servings: 4 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

1/2 cup mayonnaise (I use avocado oil mayo)

4 oz. feta cheese, plus more for garnish

1/4 cup pickled jalapeños (plus ¼ cup pickled jalapeño brine)

2 Tbsp. fresh lime juice

1 Tbsp. taco seasoning (I use Siete brand)

2 Tbsp. extra-virgin olive oil

1 cup diced red onion (plus more for optional garnish)

1 Tbsp. minced chipotle chiles (from a can of chipotle chiles in adobo sauce)

1 tsp. ground cumin

1/2 tsp. garlic powder

2 (15-oz.) cans black beans, drained but not rinsed

1/4 cup water or vegetable broth

1/2 tsp. kosher salt

8 tostada shells (store-bought or homemade using corn tortillas - see notes)

Chopped fresh cilantro and diced avocado for garnish

Directions

Prepare Jalapeño-Feta Sauce: To a blender, combine mayonnaise, feta, pickled jalapeños and brine, lime juice, and taco seasoning; blend until smooth. Transfer to a bowl or glass jar.

Prepare black bean mixture: Heat olive oil in a large skillet over medium. Add onion; cook 4 to 5 minutes, until soft. Stir in chipotle chiles, cumin, and garlic powder.Add black beans, broth, and salt; bring mixture to a simmer. Use a spatula, wooden spoon, or potato masher to partially mash the black beans, binding everything together. Continue simmering until mixture thickens, about 5 to 6 minutes. Stir in lime juice; taste and adjust seasonings as needed.

Assemble tostadas: Spread black bean mixture evenly on tostada shells. Top evenly with chunks of avocado, minced red onion (optional), a drizzle of jalapeño-feta sauce, additional crumbled feta, and fresh cilantro.

Nutrition

• Serving Size: 2 fully assembled tostad
• Calories: 550 kcal
• Total Fat: 28 g
• Saturated Fat: 4.5 g
• Sodium: 980 mg
• Total Carbohydrate: 58 g
• Dietary Fiber: 15 g
• Total Sugars: 3 g
• Protein: 20 g