Black Bean Tostadas

I love Mexican food. I could honestly eat it every single night. Burritos, tacos, taquitos, enchiladas, quesadillas... you name it, I love it. I make it a point to meal plan at least one healthy version of my favorite dishes once a week. This one is super simple to make. We are all about quick, easy, and healthy meals on busy week nights. This one checks all of those boxes.

Ingredients Tostadas:

• 6 Corn Tortillas 
• 1 tsp Extra Virgin Olive Oil
• 2 Garlic Cloves, Minced (1 tsp) 
• 1 Can Black Beans, Drained and Rinsed
• Hot Sauce (optional) 
• 3 Cups Baby Spinach, Chopped 
• 1/2 cup fresh cilantro, chopped 
• 6 Tbsp 0% Plain Greek Yogurt
• 10 Cherry Tomatoes, Chopped and Divided 

Ingredients Guacamole: 

• 1 Avocado, Chopped 
• 1 Tbsp Fresh Lime Juice
• 1/2 tsp Sea Salt

Instructions Guacamole:

• In a small bowl mash together avocado, lime juice, and salt using a fork

Instructions Tostadas: 

• Preheat oven to 425°F 
• Spray both sides of the corn tortillas with Olive Oil Spray
• Place in the oven for 12 minutes, flipping half way through 
• Chop baby spinach leaves into small pieces
• Chop 1/2 cup cilantro
• Chop tomatoes, divide them 
• In a large skillet, heat olive oil over medium-low heat
• Add garlic, beans, and hot sauce to taste, cook for 4 minutes, slightly mashing with a fork 
• Remove beans from heat 
• Top the crispy tortillas with the bean mixture, spinach, cilantro, tomatoes and guacamole, and 1Tbsp Greek Yogurt 

These are best when eaten with a fork and knife. I hope you enjoy them!