INGREDIENTS
2 15 oz cans black beans, drained
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp garlic powder
2 limes, juiced
2 tbsp fresh cilantro, chopped
1 package of LaTortilla Factory Low Carb Tortillas
CORN SALSA:
3 cups corn kernels
1/4 red onion, chopped
2 tbsp fresh cilantro, chopped
2 limes, juiced
1/4 cup cojita cheese, crumbled
Pinch sea salt and pepper
Pinch of red pepper flakes
DIRECTIONS
Heat oven to 375 degrees. Place tortillas shells on a baking sheet. Rub both sides with olive oil. Bake for 12 minutes. Set aside.
For corn salsa, in a bowl, mix corn, red onions, cojita cheese, cilantro, lime juice, salt, pepper and red pepper flakes.
In a small pan over medium heat, add black beans, lime juice, garlic powder, chili powder, salt, pepper and cilantro. Mash the beans as they begin to cook. Add a splash of water if needed for smoother consistency. Cook until heated through.
Assemble tostadas with a tortilla on the bottom, a layer of black bean mixture spread on the tortilla and top with corn salsa.
Credit: @global.appetite