Meatless Black Bean Tostadas

For the toppings:

Shred the cabbage. Dice the tomato. Chop the onions (including the green sections), and the cilantro.

Cut the avocado in half and scoop out each half with a spoon. Then cut in lengthwise slices.

Set aside each of the toppings (including the salsa and sour cream).

For the beans:

Warm the beans in a small pan. Add the cumin, onion powder, and pepper. Stir together.

For the tortillas:

In a small skillet, heat the oil on medium heat. Add 1 tortilla to the oil. Cook the tortilla until each side is a light golden color. Then repeat for each of the remaining tortillas, one at a time.

Lay the tortillas on a paper towel to drain off the excess oil.

Making the tostada:

Add about 2 tablespoons of beans to the top of each tortilla shell. Try to spoon out just the beans, not the juice. An option is to drain the beans or use a slotted spoon.

Then top the warm beans with some of the cheese. Next, add the salsa. Then add the shredded cabbage, more shredded cheese, green onions, tomatoes, cilantro, and a couple slices of avocado.

Lastly, top with a dollop of sour cream.