Black Bean Veggie Tostadas

A little spin on my usual black bean taco.  Ingredients:  4 large flour tortillas (at least 8 in. in diameter) Nonstick cooking spray or olive oil in mister 1 plus 2 Tbsp./tsp. extra-virgin olive oil 4 medium garlic cloves, minced 2 15-ounce cans black beans, drained and rinsed 1/2 cup vegetable broth 2 Tbsp. minced fresh cilantro leaves Salt and ground black pepper 4 cups finely shredded leaf lettuce 2 medium ripe tomatoes, cored and diced 1-1/2 tsp. lime juice 1 medium ripe avocado Directions: Preheat oven to 400 degrees. Lightly spray both sides of tortillas with cooking spray or oil. Place tortillas in single layer on two large baking sheets. Bake until golden and lightly colored, about 8 minutes. Remove from oven and set aside until needed. Meanwhile, heat 2 tsp. oil in large nonstick skillet. Add garlic and sauté over medium heat until golden, about 1 minute. Add beans and cook, stirring often, until heated through, about 2 minutes. Add broth and cilantro. Use potato masher to work beans into thick, chunky purée. Season with salt and pepper to taste. Remove skillet from heat, cover, and set aside. Place lettuce and tomatoes in small bowl. Drizzle lime juice and remaining 1 Tbsp. oil over salad. Sprinkle with salt and pepper to taste and toss gently. Set salad aside. With a sharp knife, cut avocado in half lengthwise. Twist halves apart, remove and discard pit, then use rubber spatula to scoop flesh from skins. Cut peeled avocado into long, thin strips. To serve, place one tortilla on each serving plate. Spread some warm mashed beans over each tortilla. Layer several slices of avocado over each tortilla and then spoon some salad on top. Serves 4. More Recipes