Vegetarian Black Bean Tostadas

6 (5-inch) corn tortillas

vegetable oil

Perfect Refried Beans (from this recipe http://bit.ly/2rVTOxV) or 1 (15 ounce can) refried beans

Guacamole

2 avocados

1/3 cup diced red or yellow onion

juice from 1 lime

garlic salt & pepper to taste

for optional heat: diced jalapeno

Pico de gallo

4 vine ripe tomatoes, seeded and diced small

1/4 cup red or yellow onion, diced small

a few tablespoons chopped fresh cilantro (to taste)

juice from 1/2 fresh lime

garlic salt & pepper to taste

add some diced jalapeño if you want spice

More toppings

4 cups shredded cabbage

sliced radish

chopped fresh cilantro

crumbled queso fresco cheese

sliced jalapeño peppers

Fry the tostadas

Heat 1 tablespoon of the oil in a large skillet until hot. Place a tortilla in the pan and cook about a minute until lightly browned. Flip and cook the other side. Transfer to a paper towel lined plate to blot an extra grease. Continue this for all the tortillas, adding more oil as needed to the pan.

Perfect Refried Beans

Use this recipe: http://bit.ly/2rVTOxV

If you are using canned refried beans, heat them up before using them in this recipe.

Guacamole

Mash the avocado and lime juice with a fork. Fold in the onion. Season with garlic salt & pepper to taste.

Pico de gallo

Combine the tomatoes with all the other ingredients and stir to combine.

Assemble the tostadas

Plate the tostadas and top with refried beans, cabbage, guacamole, pico de gallo, radish, cilantro and queso fresco.

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Vegetarian Black Bean Tostadas