Black Bean Tostadas with Green Apple Salsa
Ingredients
For the apple salsa
  • 1 cup chopped Granny Smith apple
  • 1 tablespoon finely chopped red onion
  • ½ tablespoon chopped cilantro
  • 1 teaspoon fresh lime juice
  • Kosher salt
For the black beans and serving
  • 2 tablespoons olive oil
  • ¼ cup chopped red onion
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 2 cups low-sodium vegetable broth
  • 2 (15-ounce) cans black beans, rinsed and drained
  • Kosher salt and freshly ground black pepper
  • 4-6 tostada shells
  • Grated cheddar or monterey jack cheese (or both)
  • Lime wedges, for serving (optional)
Instructions
For the apple salsa
  • Combine apples, cilantro, onions, lime juice, and a pinch of salt in a small bowl; toss to coat. Taste and adjust lime juice and salt as desired. Set aside.
  • For the black beans and serving
    • Heat olive oil in a heavy skillet over medium heat. Add the onions and cook, stirring often, until softened, 6–7 minutes. Add garlic, chili powder, cumin, and paprika and cook, stir constantly, until spices are fragrant, about 2 minutes. Stir in broth and black beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened and most of the liquid is gone, 15–20 minutes. Season with salt, pepper, and more lime juice, if desired. Let cool slightly.
    • To serve, spread beans on tostada shells. Top with cheese and apple salsa. Garnish with extra cilantro and lime wedges, if desired.
Notes
Recipe adapted from Bon Appétit, January 2012.

The measurements for the apple salsa are really flexible. Add extra onions, cilantro, lime juice, and salt to your preference.

You can use either store bought or homemade tostada shells. See my recipe for easy tostadas for instructions on how to bake your own tostada shells.
Recipe by Taming of the Spoon at http://tamingofthespoon.com/black-bean-tostadas-with-green-apple-salsa/