Veggie Baked Tostadas

Prepare the Vegetables: In a large bowl, combine the shredded cabbage with a pinch of salt. Massage the salt into the cabbage and set aside. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the thinly sliced bell peppers and red onion. Sauté until they are tender and slightly caramelized, about 5-7 minutes. Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Add the corn to the skillet and cook for another 2-3 minutes until the corn is heated through.

Season the Black Beans: In a small saucepan, heat 1 tablespoon of avocado oil (or 2 tablespoons of water) over medium heat. Add the cooked black beans, chili powder, and cumin. Stir to combine and cook until the beans are heated through, about 3-4 minutes. Season with salt to taste. If the mixture seems dry, you can add a splash of water. You may use the beans whole or add to a blender or processor and blend to desired texture.

Prepare the Tortillas: Heat the oven to 350 F. Using 1-2 tablespoons of avocado oil brush each each side of the tortillas. Bake each corn tortilla for about 4 minutes per side until they are golden and crispy. Remove the tortillas from the oven.

Assemble the Tostadas: Place a crispy tortilla on a plate. Spread 2 spoonfuls of the seasoned black beans on top of the tortilla, add a layer of the sautéed bell peppers, red onion, and corn mixture, and top with a handful of shredded cabbage. Finish with some cubed avocado. Squeeze a bit of lime juice over the top and garnish with fresh cilantro, and diced tomatoes or salsa.

Serve: Serve the tostadas immediately while the tortillas are still crispy. Optionally, drizzle with hot sauce for extra heat.