Black Bean Tostadas

Serves 2 Time 30 min.

Ingredients

1 tbsp vegetable oil ½ cup white onion, diced 2 cans organic black beans 2 epazote leaves (optional) Salt to season 8 corn tortillas 1 cup vegetable oil, for frying 2 cups shredded lettuce 1 cup crumbled Kroger queso fresco ½ cup Mexican cream or sour cream

Directions

1. Open the black beans can and drain, reserve a cup of liquid. 2. Place the beans and the reserved liquid in blender and process until creamy and smooth texture. Set aside. 3. In a medium-size skillet, heat the tbsp of vegetable oil. Once hot, stir in the onion and cook until transparent, about 2 minutes. 4. Add the bean mixture and the epazote leaves, if using. Cook for 5 minutes, stirring frequently. Season with salt and set aside. Do not let the beans mixture dry! 5. Pour one cup of vegetable oil in a large frying pan. Heat over medium-high heat. 6. Once the oil is hot, add the tortillas, frying one by one until they are crispy and golden brown, about 1 ½ minutes. 7. Place the already fried tortillas in a plate covered with paper towels to drain any excess oil. 8. Spread 2 tbsp of the creamy black beans over each tostada, evenly top with the shredded lettuce, sprinkle with the crumbled queso fresco, and drizzle with Mexican cream. Add your favorite salsa and enjoy!