Vegan Black Bean Tostadas

Heat vegetable oil on medium-high in a medium-sized pot. Finely chop the jalapeño, garlic and onion in a food processor (or by hand if you don’t have one).

Add chopped jalapeño, garlic and onion to the pot. Add cumin and chili powder and stir. Sautée until soft, about 5 minutes.

Add lime juice and black beans, keeping all of the liquid, and reduce the heat to medium. Blend the mixture with an immersion blender, or mash the beans with a wooden spoon or potato masher. It’s up to you how smooth or chunky you want them. The immersion blender will make them pretty smooth, so keep that in mind if you have a preference.

Cook for 30 minutes to 1 hour, stirring occasionally, until mixture thickens to your liking.

To make the tostada shells, preheat oven to 400ºF. Place tortillas on a baking sheet and brush each side with vegetable oil. Bake for 5 minutes, then flip the tortillas and bake the other side for 5 minutes.

To assemble the tostadas, spoon about 1/4 cup refried black beans on each tostada shell, then top with avocado, radishes, green onions and cilantro.