Black Bean Tostada Stack

Ingredients

• 12 whole Corn Tostada Shells
• 2 cans (15 oz each) Black Beans
• 2 cups Romaine Lettuce
• 2 whole Avocado
• ½ whole Red Onion
• 2 tbsp Red Wine Vinegar
• ½ cup Salsa Verde
• 1 tsp Ground Cumin
• ½ tsp Chili Powder
• 1 whole Lime
• 1 tbsp Olive Oil
• ¼ cup Fresh Cilantro

Instructions

1. Quick-pickle the red onion: toss with red wine vinegar and a pinch of salt. Set aside.
2. Heat olive oil in a pot over medium heat. Add black beans, cumin, and chili powder. Cook 5 minutes, mashing about half the beans until thick and creamy. Stir in lime juice. Season with salt to taste.
3. Layer three tostadas per person: spread each with a thick layer of beans, top with shredded lettuce, diced avocado, pickled onion, and a drizzle of salsa verde. Stack them up.
4. Top with fresh cilantro and serve immediately.