Gather the family tonight and try out our Make-Your-Own Tostadas. The cooking is simple—just toast your tortillas and heat the black beans on the stove with onion, garlic, chili pepper, lime juice and cumin. When the cooking is finished, the real fun begins. Set out bowls with your favorite toppings such as leafy greens, veggies, herbs and plant-based sauces, and then let everyone create their own flavor combinations. Colorful, crunchy, fresh and tasty—this meal has it all and is a wonderful way to make new memories with your loved ones!
8 corn tortillas
3 cups black beans, cooked, rinsed
1/2 cup onion, chopped
1/4 cup water
2 tablespoons chili pepper, seeded, sliced (optional)
Sauté onion and garlic in a nonstick skillet over medium heat until translucent, about 5 minutes, stirring occasionally and adding a drop or two of water if sticking occurs.
Add black beans, water, chili pepper (if using), lime juice, cumin and black pepper. Mash half of the beans with a potato masher, leaving some whole. Stir and cook until heated through.
Toast tortillas either by baking at 375°F for 10 minutes or on the stovetop over medium heat for 5 minutes, flipping half-way through.
Spread black beans over toasted tortilla and top with your choice of leafy greens, veggies, fresh herbs, and sauces.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.