Vegan Tostadas

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Arrange the tortillas in a single layer on a baking sheet and brush both sides with 1 ¼ tbsp (20 ml) vegetable oil. Bake, turning once, until dry, golden, and crisp.

   Timer: 12 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla, 20.0 ml Vegetable Oil

   Cookware: baking sheet, oven, pastry brush

3. Step 3

   Heat the remaining 2 tsp (10 ml) vegetable oil in a medium saucepan over medium heat. Add the garlic, cumin, and chili powder, then stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Chili Powder, 8.0 gr Garlic, 4.0 gr Ground Cumin, 10.0 ml Vegetable Oil

   Cookware: medium saucepan, mixing spoon

4. Step 4

   Add the black beans, water, and ⅜ tsp (2 gr) salt. Simmer over medium heat for 5 minutes, then mash about half of the beans and cook until thick enough to spread.

   Timer: 8 min (fixed)

   Ingredients used: 480.0 gr Black Bean, 2.0 gr Salt, 60.0 ml Water

   Cookware: medium saucepan, mixing spoon, potato masher

5. Step 5

   Combine the cabbage, red onion, jalapeño, cilantro, juice from 1 lime, and ¼ tsp (1 gr) salt in a large mixing bowl. Toss well and let stand briefly to soften.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Cabbage, 15.0 gr Fresh Cilantro, 1.0 piece Jalapeño, 1.0 piece Lime, 80.0 gr Red Onion, 1.0 gr Salt

   Cookware: Large Mixing Bowl, mixing spoon

6. Step 6

   Scoop the avocado flesh into a medium mixing bowl. Add the juice from the remaining 1 lime, ⅜ tsp (2 gr) salt, and black pepper, then mash until mostly smooth.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Avocado, 1.0 gr Ground Black Pepper, 1.0 piece Lime, 2.0 gr Salt

   Cookware: fork, Medium mixing bowl

7. Step 7

   Spread each crisp tortilla with warm black beans. Top with the cabbage mixture, mashed avocado, and diced tomato, then serve immediately.

   Ingredients used: 200.0 gr Tomato

   Cookware: mixing spoon