Yucatan Style Black Bean Tostadas

Ingredients

• 2 cups Black beans, cooked and drained
• 1 large Red onion, thinly sliced
• 0.5 cup Apple cider vinegar
• 1 small Habanero pepper, seeded and minced
• 8 pieces Corn tostadas
• 2 cloves Garlic, minced
• 1 teaspoon Ground cumin
• 2 tablespoons Vegetable oil
• 0.25 cup Fresh cilantro, chopped
• 0.5 cup Queso fresco, crumbled
• 2 tablespoons Lime juice
• 0.5 teaspoon Salt

Instructions

1. 1

   In a small bowl, combine the sliced red onions, apple cider vinegar, and a pinch of salt. Let them marinate for at least 20 minutes to pickle.

2. 2

   Heat the vegetable oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute.

3. 3

   Add the black beans and ground cumin to the skillet, stirring to combine with the garlic.

4. 4

   Use a potato masher or fork to crush the beans into a thick puree, adding a splash of water if the mixture is too dry.

5. 5

   Stir in the lime juice and salt to the bean puree, then remove from heat.

6. 6

   Spread a generous layer of the black bean puree onto each crispy corn tostada.

7. 7

   Top each tostada with the pickled red onions and a few pieces of minced habanero pepper for heat.

8. 8

   Garnish with crumbled queso fresco and fresh cilantro before serving immediately.