Black Bean Zucchini Tostadas

Ingredients

• 1 Can canned black beans - 1 (15-ounce can), drained and rinsed
• 12 Count street taco corn tortillas - 12 (4-inch tortillas), 4-inch tortillas
• 1 Each zucchini - 1 (medium), medium zucchini
• 8 Count mini sweet peppers - 8 (peppers), thinly sliced
• 2 Tablespoon extra-virgin olive oil - 2 (tablespoons)
• 1 Teaspoon chili powder - 1 (teaspoon)
• 0.5 Teaspoon ground cumin - 1/2 (teaspoon)
• 0.5 Teaspoon kosher salt - 1/2 (teaspoon)
• 0.5 Cup prepared tomato salsa - 1/2 (cup)
• 1 Each avocado - 1 (large), diced
• 1 Count fresh lime - 1 (lime), juiced

Instructions

1. Preheat and prep

   1. *Preheat oven to 425°F*. Drain and rinse the beans; *finely dice* the zucchini and *thinly slice* the peppers.

2. Start the tortillas

   2. Brush the sheet pan with *1 tablespoon oil*. Arrange tortillas in a *single layer*, brush with 1/2 tablespoon oil, and bake *5 minutes*.

3. Add beans and vegetables

   3. Flip tortillas. Top with *black beans* and *press lightly* with a fork; add zucchini and peppers.

4. Season

   4. Sprinkle with *chili powder, cumin, and salt*. Drizzle with *remaining 1/2 tablespoon oil*.

5. Bake until crisp

   5. Bake *10 to 12 minutes*, until the tortilla edges are *crisp* and the vegetables are *tender*.

6. Finish and serve

   6. Dice the avocado. Rest tostadas *2 minutes*, then top with *salsa*, avocado, and fresh lime juice.