We almost always have a can of black beans around and some random tortillas in the freezer, making this an easy- and healthy- dinner for us! We’ve found it’s our favorite way to use up leftover taco makings too!
Soft Black Bean Tortillas
(original recipe can be found here, this is our simplified version)
2 T. water
2 T. lime juice
1/2 t. ground cumin
1/8 t. salt
1/8 t. ground red pepper (cayanne)
1 – 15 oz. can black beans rinsed and drained
4 tortillas (we use flour if we can)
1 cup shredded chicken (we use leftover taco beef or chicken that’s been tossed in the freezer
jack cheese (or whatever kind you have on hand, 3/4 cup is plenty for all four tostadas)
Spin the water, lime juice, cumin, red pepper, salt, and black beans in a food processor or blender. Spread evenly over the four tortillas. Top tortillas evenly with meat and cheese. Put under the broiler for 2 minutes, or until brown on the edges. Top with lettuce, sour cream, salsa, and avocado.
(disclaimer on the picture: I promise they are way better than this picture looks…apparently this was the best shot cooking light had of it….)