Pinto Bean and Avocado Tostadas

Ingredients

• 15 ounces Canned pinto beans, rinsed and drained
• 8 pieces Corn tortillas
• 2 large Ripe avocados, sliced
• 2 tablespoons Fresh lime juice
• 2 tablespoons Olive oil
• 0.5 teaspoon Ground cumin
• 0.25 teaspoon Garlic powder
• 0.25 cup Fresh cilantro, chopped
• 0.5 teaspoon Salt
• 2 tablespoons Red onion, finely diced(optional)
• 0.25 cup Crumbled cotija cheese(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and lightly brush both sides of the corn tortillas with olive oil.

2. 2

   Place tortillas in a single layer on a baking sheet and bake for 4-5 minutes per side until golden brown and crispy.

3. 3

   While tortillas bake, place the pinto beans in a microwave-safe bowl with a splash of water and heat for 1 minute.

4. 4

   Add the lime juice, cumin, garlic powder, and salt to the beans, then mash with a fork until mostly smooth but slightly chunky.

5. 5

   Spread a generous layer of the mashed pinto bean mixture onto each toasted tortilla shell.

6. 6

   Top the beans with several slices of fresh avocado and a sprinkle of diced red onion.

7. 7

   Garnish each tostada with chopped cilantro and crumbled cotija cheese if desired.

8. 8

   Serve immediately with an extra lime wedge on the side for squeezing.