Black Bean Tostada - cooking recipe

Ingredients

8 corn tortillas, 6 inch
1 (15 1/4 ounce) can black beans
1 (15 ounce) can tomato sauce
2 tablespoons chili powder
2 teaspoons dried onion, minced
2 teaspoons salt
1 cup cheddar cheese, shredded
2 cups iceberg lettuce, shredded
1/2 cup tomatoes, diced
16 slices jalapenos (fresh or canned)
1/2 avocado, diced
1/2 cup sour cream

Preparation

Heat oven to 400 degrees. Lay the tortilla on 2 baking sheets(or make them in two batches). Spray lightly with non-stick cooking spray. Place in oven for 5 minutes or until they just start to get crispy.
Heat the tomato sauce, chili powder, salt and dried onion in a sauce pan and let simmer for 5 minutes. Rinse the beans and add to the sauce, mash the beans slightly to thicken the sauce. Allow to cool while you prepare the toppings.
Top each tortilla with the sauce and beans, leaving about 1/2 inch around the edge of the tortilla. Each one will take about 1/4-1/3 cups.
Top with the cheese and back for 8 minutes or until the cheese is melted and the tortilla is crisp around the edges.
Allow to cool slightly and top with the lettuce, tomatoes, avocado, sour cream and 2 slices of jalapeno each.
Cut in quarters to serve as appetizers.