Ingredients:

- 1 can of black beans

- 1 can of diced tomatoes

- 1/2 cup of shredded cheddar cheese

- 1/4 cup of chopped red onion

- 1 tablespoon of olive oil

- 1 teaspoon of chili powder

- 1 teaspoon of cumin

- 1/2 teaspoon of garlic powder

- Salt and pepper to taste

- 8 small corn tortillas

Direction:

1. Preheat your oven to 375°F (190°C).

 

2. Begin by draining and rinsing the black beans and diced tomatoes. In a small bowl, mix together the beans and tomatoes.

 

3. In a separate bowl, mix together the olive oil, chili powder, cumin, garlic powder, and a pinch of salt and pepper.

 

4. Using a pastry brush or a spoon, spread the seasoned olive oil mixture onto both sides of the corn tortillas.

 

5. Place the tortillas on a baking sheet and bake for 5 minutes, or until they are slightly crispy.

 

6. Remove the tortillas from the oven and evenly distribute the bean and tomato mixture on top of each tortilla.

 

7. Sprinkle the chopped red onion on top of the bean and tomato mixture.

 

8. Top each tortilla with a generous amount of shredded cheddar cheese.

 

9. Place the baking sheet back into the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

 

10. Once done, remove the tostada bites from the oven and let them cool for a few minutes before serving.

 

11. These cheesy Mexican tostada bites can be served as an appetizer or as a snack. Enjoy!