Black Bean and Avocado Tostadas with Chipotle Crema

Preheat oven to 350°F (175°C). Place tostadas on a baking sheet and warm in the oven for 5-7 minutes, or until slightly crisp.

While the tostadas are warming, heat the olive oil in a small saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the rinsed and drained black beans, chili powder, cumin, salt, and pepper to the saucepan. Cook for 5-7 minutes, stirring occasionally, until heated through. If the mixture seems dry, add a tablespoon or two of water.

In a small bowl, combine the sour cream (or Greek yogurt), chopped chipotle pepper(s), and lime juice. Stir until well combined. This is your chipotle crema.

Remove the warmed tostadas from the oven.

To assemble the tostadas, spread a layer of the black bean mixture onto each tostada. Top with sliced or diced avocado, shredded lettuce, and a generous dollop of chipotle crema.

Serve immediately and enjoy!