Hearty Vegan Black Bean Tostadas with Avocado Crema

1.Prepare the Tostada Shells: Preheat oven to 180°C (350°F). Lightly brush both sides of the corn tortillas with vegetable oil and sprinkle with a pinch of salt. Place them on a baking sheet and bake for 10-15 minutes, flipping halfway through, until they are golden brown and crispy. Alternatively, shallow fry them in hot oil until crisp, then drain on paper towels.

2.Start the Black Bean Filling: Heat 1 tbsp of vegetable oil in a medium saucepan over medium heat. Add the diced yellow onion and sauté for 5-7 minutes until softened and translucent.

3.Add the garlic and cook for 1 minute until fragrant. Stir in the rinsed and drained black beans, vegetable broth, cumin, chili powder, and oregano.

4.Bring the mixture to a simmer, then reduce heat to low and cook for 10 minutes, allowing the liquid to reduce slightly and the flavors to meld. Season generously with salt and black pepper.

5.Mash the Beans: Remove the saucepan from the heat. Use a potato masher or the back of a large spoon to coarsely mash about half of the beans, leaving the rest whole for texture. Set aside and keep warm.

6.Prepare the Avocado Crema: Combine the ripe avocado, lime juice, water, and salt in a food processor or high-speed blender. Blend until completely smooth and creamy, adding a tablespoon more water if needed to reach a pourable consistency.

7.Assemble the Tostadas: Place a crispy tostada shell on a plate. Spread a generous layer of the warm black bean filling over the shell.

8.Drizzle the black beans with the avocado crema. Top with diced tomatoes, red onion, fresh cilantro, and a sprinkle of the vegan cheese. Serve immediately.