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Toasted tortillas topped with flavorful black beans and fresh vegetables make a quick and delicious light meal. This is also a great recipe for entertaining, because of its ease and high yield. To spice things up, top black bean tostadas with slices of fresh jalapeño just before serving.

From Forks Over Knives Family

By Darshana Thacker,

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Ingredients

  • 10 6-inch corn tortillas
  • 2 15-oz. cans black beans, rinsed and drained
  • 2 tablespoons lemon juice
  • 1½ tablespoons onion powder
  • 1½ tablespoons garlic powder
  • 1 teaspoon ground cumin
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups finely shredded romaine lettuce
  • 1 green onion, thinly sliced (¾ cup)
  • 1 medium tomato, finely chopped (½ cup)
  • 3 tablespoons fresh cilantro, finely snipped

Instructions

  1. Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.
  2. Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add ½ cup of water and cook over medium heat 10 minutes, adding additional water, 1 to 2 Tbsp. at a time, if needed to prevent sticking.
  3. Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.
  4. To assemble, spread tortillas with bean mixture, using ¼ cup for each tortilla. Top with lettuce, green onions, tomato, and cilantro.
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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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