Chili-Essence Black Bean Tostada

A crispy corn tortilla topped with creamy avocado, chili-spiced black beans, and tangy cotija cheese for a flavorful and satisfying meal.

⏱️ Cooking Time: 15 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat a skillet over medium heat. Place the corn tortilla in the skillet and toast each side until it becomes firm and starts to develop brown spots, about 2 minutes per side. This will give the tostada the desired crisp texture.
2. 2.
   While the tortilla is toasting, heat the black beans in a small saucepan over low heat. Season with the chili powder, stirring occasionally for about 5 minutes, or until warm throughout. The chili powder will infuse the beans with a subtle heat and depth of flavor.
3. 3.
   Once the tortilla is ready, spread the mashed avocado evenly over one side. The creamy texture of the avocado will provide a rich base for the toppings and help keep the ingredients in place.
4. 4.
   Spoon the warmed chili-spiced black beans over the avocado layer, ensuring they are evenly distributed. Use a little pressure to gently flatten and adhere them into the avocado, creating a base layer for the cheese.
5. 5.
   Top the tostada with crumbled cotija cheese. The cheese will add a salty and tangy flavor profile, balancing the richness of the avocado and the spiciness of the beans. Serve immediately while the tostada is still warm and crispy.