Southwest Chipotle Mini Tostadas - Forks Over Knives

Ingredients

• 4 6-inch corn tortillas
• 1 15-oz. can no-salt-added pinto beans, rinsed and drained
• ¼ cup refrigerated fresh salsa
• ½ teaspoon ground cumin
• ½ teaspoon ground chipotle chile pepper or chili powder
• Sea salt and freshly ground black pepper, to taste
• ½ of a medium avocado, seeded and peeled
• 3 tablespoons unsweetened plant milk, such as almond, soy, cashew, or rice
• 1 cup shredded romaine lettuce
• 1 cup shredded red cabbage
• 1 cup chopped tomato
• ½ cup sliced scallions
• 1 lime, cut into 4 wedges