We’ll start by preparing the beans. Add the beans to a small saucepan. Toss in the cumin, chili powder, and sea salt. Put the pan over low heat, just to heat up the beans. Using a potato masher, mash the beans, leaving some whole. Add a splash of water if needed to thin. Set aside for now.
Let's crisp up some tortillas! Heat your oven to 350° F. Place the tortillas on a baking sheet and make sure they are not touching each other. Bake for 10 minutes and then flip them over to cook for another 8-10 minutes, until they are golden brown and crispy. You don’t want them too brown. When they're done, remove them from the oven and set them aside to cool.
Now let’s put together our Tostadas. Spread a layer of black beans on each tortilla. Add shredded lettuce, avocado slices, some cherry tomatoes, a sprinkling of red and green onions, and salsa. Give them a good squeeze of lime.
Dig in and make sure you have a napkins on hand!
You can add any other toppings you'd like—cilantro, pico de gallo, pickled or fresh jalapeños, roasted corn and our Guacamole.