Black Bean and Tempeh Tostadas

Preheat the oven to 400ºF. Spray both sides of the corn tortillas with cooking spray, top with shredded cheese and bake until crisp, 5 to 6 minutes. Remove from heat and set aside.

In a small saucepan, add the beans, season with a pinch of salt and pepper and heat through, 5 minutes.

In a medium skillet, heat the oil over medium-high. Add the garlic, jalapeno, scallions, chili powder, cumin, Mexican oregano and cayenne. Add a pinch of salt and pepper and saute a good minute. Add the hot sauce and stir to combine. Add the tempeh sticks and cook until coated and heated through, about 6 minutes.

To serve, spoon some beans on each tostada. Place tempeh mixture on top, followed by a lovely garnish of tomato, avocado, cilantro and a healthy spritz of lime! And more cheese if you’re feeling it. And you probably should be.