Baked Tostadas with Tomatillo Black Bean Salsa

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Ingredients

1 pound tomatillos, chopped (about two heaping cups of chopped tomatillos)
1 small shallot (an entire bulb), finely chopped
2 to 3 cloves garlic, minced
1 jalapeño, seeded and minced
½ cup cilantro, chopped
1 small lime, juiced
1 cup cooked black beans, rinsed and drained
Salt and black pepper, to taste
8 corn tortillas (make sure they’re 100% corn so they’ll get crispy)
Cooking spray or additional olive oil
1 tablespoon extra-virgin olive oil
2 cans (15 ounces each) black beans, or 3 cups cooked black beans, cooking liquid reserved
Hot sauce of your choice
Red pepper flakes (optional)
Toppings: crumbled feta cheese (highly recommended), diced avocado, sour cream or plain Greek yogurt, red pepper flakes and/or more cilantro.

As published by Cookie and Kate.

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