Healthy Black Bean Tostadas with Cilantro Sauce

• cans black beans, rinsed and drained↗2
• chili powder↗1 teaspoon
• cumin↗1 teaspoon
• cayenne pepper (more for spicy)↗0.25 teaspoon
• salt and olive oil
• tomatoes, chopped↗3
• medium avocado, cubed↗1
• shredded lettuce2 cup
• plain yogurt, Greek yogurt, or sour cream↗0.66666666666667 cup
• packed cilantro leaves (more to taste)↗0.5 cup
• cloves garlic↗3
• salt↗1 teaspoon
• flour tortillas↗4

Step-by-step instructions

1. 1

   Preheat the broiler. Puree the black beans, chili powder, cumin, and cayenne in a blender or food processor, adding a tablespoon of oil (or water) at a time to help the mixture move. I pureed for a minute or two but still left some texture.

2. 2

   In a food processor or blender, puree the cilantro, yogurt, garlic, and salt, adjusting the seasoning with more cilantro/salt/yogurt to your tastes.

3. 3

   Place tortillas in the oven directly on the rack, taking care that the edges are supported (otherwise they will bend through the cracks and it will be bent in a funny shape). Let the tortillas bake for 3-5 minutes on both sides until they are browned and crispy.

4. 4

   Top the crispy tortillas with black beans, tomatoes, avocados, and lettuce. Drizzle with cilantro sauce.