I was craving tostadas and created this recipe for dinner.  These tostadas are absolutely delicious and I guarantee you won’t miss any meat or cheese once you have tried this recipe.  The Ezekiel Sprouted Grain Tortillas are the perfect tortilla for tostadas because they stay super crisp and they don’t crumble.  They are so easy and satisfying that I think we will be eating these often.  If you can’t find the Oasis brand black bean dip, just smash black beans together with some fresh lime and add some cumin.


6 Exekiel Sprouted Grain Tortillas
Oasis Zero Fat Black Bean Dip
2 large tomatoes, chopped
¼ small white onion, diced
1 small clove garlic, minced
1 small handful cilantro, chopped
1 can pinto beans, slightly drained
¼ t. chipotle powder
Trader Joe’s South African Smoke Seasoning Blend
1 T. dried onion
1 small head buttercrunch lettuce chopped
1 avocado, diced
Salt to taste


Preheat oven to 375 degrees

Place chopped tomatoes, white onion, garlic, cilantro and salt in a small bowl and mix well.  Set aside

Place the pinto beans, chipotle powder, several twists of the South African Smoke Seasoning Blend and dried onions in a small sauce pan.   Cook the beans until they are hot and reduce heat to low.

Place flat tortillas on the oven rack for 4 minutes, then turn over and heat another 4 minutes.  Tortillas should become brown and crisp on both sides.  Remove from the oven and place on a large dinner plate.

Spread about two large spoonfuls of the black bean dip on top of tortilla.  Next spread a generous layer of buttercrunch lettuce on top of the black bean dip.  Then sprinkle about ¼ cup of pinto beans on top of the lettuce followed by a generous amount of the seasoned tomatoes.  Garnish with diced avocado.