Zesty Mexican Avocado and Black Bean Breakfast Tostadas

Ingredients

• 4 pieces corn tortillas, baked or fried until crispy

• 1 cup black beans, cooked and drained
• 2 ripe avocados, pitted and sliced
• 1 cup red onion, finely chopped
• 1 cup fresh cilantro, chopped
• 1 cup cherry tomatoes, halved
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup queso fresco, crumbled
• 1 jalapeño, sliced
• 4 tablespoons sour cream

Method

1. 01
   Preheat the oven to 375°F (190°C) to crisp the corn tortillas, or alternatively, heat a skillet with oil to fry them until golden brown.
2. 02
   Place the crispy tortillas on a baking sheet if using the oven, or on a paper towel-lined plate if fried.
3. 03
   In a medium bowl, combine the cooked black beans, chopped red onion, ground cumin, salt, and pepper. Mix well.
4. 04
   In another bowl, gently toss the avocado slices with lime juice to prevent browning.
5. 05
   Assemble the tostadas by spreading a layer of the black bean mixture on each tortilla.
6. 06
   Top with avocado slices, halved cherry tomatoes, and sprinkle with chopped cilantro.
7. 07
   Add optional toppings like crumbled queso fresco, sliced jalapeños, and a dollop of sour cream if desired.
8. 08
   Serve immediately while the tostadas are still crisp and enjoy the zesty flavors.