Most everything I post here will be both quick and easy. These tostadas are a good example of my brand of lazy veganism. The combination of crunchy and creamy is also very satisfying!
- corn tortillas
- 1 can of low-sodium black beans
- nutritional yeast (optional)
- cumin, salt, pepper to taste
- hot sauce
Place corn tortillas directly on the rack in a 350 degree oven – until crisp and starting to brown – approximately 5 minutes (keep an eye on them!)
Rinse and drain black beans. Microwave them for 2 minutes in a Pyrex bowl. Mash with approximately 1/2 cup salsa. Add cumin, salt and pepper to taste. (If I use chipotle salsa I don’t add any seasoning, but I do if it is regular salsa.) Add 2 tbsp nutritional yeast if desired – it will add a bit of a cheesy taste and additional protein and B-complex vitamins!
Spread mashed bean mixture on crisped tortillas. Top with shredded lettuce, chopped onion, cilantro, salsa and hot sauce to your liking. Delish!
Almost fat-free, low-calorie and loaded with protein, fiber and vitamins!
Add some avocado, other veggies… make it your own!