Smashed Black Bean Tostadas

🥘 Ingredients

• black beans
  2 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• cilantro
  1 oz
• cooking oil
  1 tsp
• flour tortillas
  12 unit
• lime
  4 unit
• long green pepper
  4 unit
• olive oil
  2 tbsp
• onion
  2 unit
• salt
  1 tsp
• sour cream
  1/2 c
• tomato
  4 unit
• water
  13 tsp

🍳 Cookware

• small bowl
• small bowl
• baking sheet

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion ; mince a few slices until you have 2 TBSP (4 TBSP for 4). Dice tomato . Roughly chop cilantro . Quarter lime . Halve, core, and thinly slice long green pepper into strips.

   onion: 2 unit, tomato: 4 unit, cilantro: 1 oz, lime: 4 unit, long green pepper: 4 unit
2. 

   2

   In a small bowl combine minced onion, tomato, half the cilantro, and a squeeze of lime. Season with salt and black pepper . In a separate small bowl , combine sour cream with a squeeze of lime. Season with salt and pepper. Stir in water water 1 tsp at a time until mixture reaches a drizzling consistency.

   salt: 1 tsp, black pepper: 1 tsp, sour cream: 1/2 c, water: 1 tsp
3. 

   3

   Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4): stir or brush to coat evenly. Arrange flour tortillas on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork.

   olive oil: 2 tbsp, flour tortillas: 12 unit
4. 

   4

   Bake on the top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4 servings, bake on top and middle racks; flip tortillas and swap rack positions halfway through.) TIP: Watch carefully to avoid burning.
5. 

   5

   While tortillas bake, heat a drizzle of oil in a large skillet over medium-high motion. Add green pepper, sliced onion, and half the Southwest Spice Blend{slices}. Cook, stirring occasionally, until lightly charred and softened, 5-7 minutes. Season with salt and pepper. Turn off heat: heat the drizzle of cooking oil in the same pan over medium-high heat.

   cooking oil: 1 tsp
6. 

   6

   Meanwhile, rinse black beans and drain. With the pan still heated, add beans, Tex Mex paste of #, remaining Southwest Spice Blend, and water . Bring to a simmer and cook, stirring, until liquid has mostly evaporated, 3-4 minutes. Turn heat off and mash beans gently with a potato masher or the back of a spoon. Stir in 1 TBSP butter (2 TBSP for 4 staged). Season with salt and pepper.

   black beans: 2 unit, water: 4 tbsp, butter: 2 tbsp
7. 7

   When tortillas are toasted, remove the pan from the oven. Evenly spread each pan with mashed beans and top with sautéed vegetables and sprinkle with cheese; return to oven until melted and golden, 2-3 minutes. Divide the pepper pieces between plates.
8. 8

   Divide tostadas between plates. Top with pico de gallo, lime crema, and remaining cilantro. Serve with extra lime wedges on the side. Enjoy.