Vibrant Veggie Tostadas with Avocado Crema

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Pepper

to taste

Cilantro

1/4 cup, chopped

Lime juice

2 tablespoons

Avocado

1, ripe

Cherry tomatoes

1 cup, halved

Red onion

1 small, thinly sliced

Bell peppers

2, thinly sliced

Black beans

1 cup, drained and rinsed

Corn tortillas

6

Instructions

1. Preheat the oven to 400°F (200°C).
2. Lightly brush each side of the corn tortillas with olive oil and arrange them in a single layer on a baking sheet.
3. Bake in the preheated oven for 8-10 minutes, or until the tortillas are crispy and slightly golden. Set aside.
4. While the tortillas are baking, prepare the avocado crema. In a bowl, mash the ripe avocado until smooth. Add the lime juice, chopped cilantro, salt, and pepper. Stir until well combined and set aside.
5. In a large skillet, heat the remaining olive oil over medium heat. Add the sliced bell peppers and red onion. Season with salt and pepper, and sauté until they are tender and slightly caramelized, about 5 minutes.
6. Stir in the black beans and halved cherry tomatoes to the skillet. Cook for an additional 2-3 minutes until the tomatoes are slightly softened.
7. To assemble the tostadas, spread a generous layer of the avocado crema on each crispy tortilla.
8. Top the crema with the cooked vegetables. If desired, garnish with additional chopped cilantro for extra freshness.
9. Serve the tostadas immediately while they are still warm and crispy. Enjoy your homemade vibrant veggie tostadas!