Real Food Tostadas

Hi friends. Sorry it's been so long. I have no excuses. I made some yummy tostadas last week with James, and we're making them again tonight because it's Lent and it's Friday (gotta get down on Friday) and they're super easy to make completely vegan! Before I give you the recipe, let me first gush about how healthy they are while being "restaurant quality delicious" (the highest compliment my husband can give). There is no ingredient in this meal that bums me out. You know what I mean, butter or margarine, flour, sugar, anything that adds unnecessary calories without adding any nutrition. We do use corn tortillas, but they're way better, in my opinion, than flour tortillas, so I feel fine about that. Ok, let's cook!

Here's the stuff you'll need:

2-3 tomatoes

1/2 onion

2 Jalepenos

2-3 avocados

Cilantro (lots)

Lime juice

Salt

Cumin

Cayenne pepper

2 cans black beans

Garlic

Corn tortillas

Greek plain yogurt/ vegan soy yogurt

James had fish (seasoned like you would for fish tacos) and cheese on his as well, but he said he thought they weren't necessary. Basically, he thinks it's better without.

Here's the four things you need to make to put on your tortilla. Let's start with the top left.

Dice tomatoes and the half onion. Cut the seeds out of the Jalepenos and cut into small pieces...or leave them in if you like really spicy foods. We're not so ambitious. Add a sprinkle of salt and a little lime juice. That's it.

Ok, the top right is just avocados pitted, peeled, and sliced.

Bottom left is black beans. Strain one can in a colander, and blend the other can in a blender, turning it into a kind of pastey substance. Mix the two together with garlic, cayenne, and cumin (no idea how much I used...so just wing it)

The bottom left is the last piece of the puzzle and it really pulls the whole experience together. Put a lot of cilantro leaves in the blender. No idea how to say how much, I basically buy one bunch at the grocery store, take ALL the leaves and stick them all in the blender. Add some garlic (minced if you can) and then add the yogurt. I think I used about a cup, plus I added a little water because my blender is old and needed a little help. Blend until no leaves are left. I actually like the texture with a little water because it's easier to pour and it mixes better with the other textures.

Now we layer. Turn your oven on to 350 Fahrenheit and grab a cookie sheet. I didn't spray them and they didn't stick. First lay down the tortillas, then spread the black bean mixture, then the tomato mixture. James' are the two top ones with the fish and the cheese. Bake until the edges of the tortilla get brownish, about 20 minutes. If the edges are getting brown too fast, throw a piece of tinfoil over top.

Once they're nice and cooked, take them out and add the avocados, and then the cilantro-yogurt dressing. Now put them on a plate and eat them. Om nom nom.