Black Bean Tostadas with Cilantro Crema

recipe and food styling by Melissa McClelland

Serves 4

Topped with a bright green crema, these flavorful tostadas have a wonderful crunch and texture. Hot sauce can be added for more punch.

  • 3 cups cooked black beans
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1¼ teaspoon salt, divided
  • ½ teaspoon cayenne pepper
  • 2/3 cups Greek yogurt
  • ½ cup packed cilantro leaves
  • 1 clove garlic
  • 8 flour tortillas, 4-inch size
  • 2 cups finely shredded cabbage
  • 4 tomatoes, chopped
  • 2 avocados, chopped and tossed with lemon juice

In a food processor, combine beans, oil, chili powder, cumin, ¾ teaspoon of salt, and cayenne. Pulse to combine, leaving the mixture chunky. Set aside. In a food processor or blender, combine yogurt, cilantro, garlic, and ½ teaspoon salt. Purée until smooth. Set aside.

Heat a cast iron skillet over medium-high heat. Brush with oil. Crisp tortillas on both sides, watching carefully.

To assemble, place bean mixture on a tortilla, top with cabbage, tomatoes, and avocado, and drizzle with crema.