Black Bean Tostadas

oil to coat skillet

corn tortillas - 8 or so

2 cups black beans, cooked

1/2 tsp garlic powder

1 tsp ground cumin

1/2 cup onion, chopped and sauteed

dash salt

toppings (olives, avocado, lettuce, tomato, corn, cheese, salsa)

Heat oil in pan on med to med-hi heat.  Drop in a tortillas and cook till brown; flip and repeat for other side.  Cook all tortillas and place in warm oven on cookie sheet if desired to keep warm. 

Mix beans, spices and onion and salt.  Smash lightly with fork unil combined.  Spoon over top of tostada and top as desired.

You can also start with raw onions and sautee them in a skillet, then add your beans and seasonings to that same pan for a warm topping.