Spicy Black Bean and Chicken Tostadas with Avocado, Lettuce and Sour Cream – The Bean Institute

Ingredients

• 3 tablespoons canola oil
• 2 garlic cloves (peeled, finely chopped)
• 3½ cups (or 2 15-ounce cans) black beans, undrained
• ½ teaspoon salt
• water (as needed)
• 2 Serrano peppers (stemmed, seeded, minced)
• 3 cups iceberg lettuce (sliced ¼” thick)
• ¼ cup sour cream (reduced fat)
• 1 tablespoon hot sauce
• 2 cups fajita chicken strips (heated)
• 12 corn tortillas (crisp-fried)
• 1 avocado (ripe, pitted, flesh scooped from skin, cut into ¼" pieces (optional))
• 1 cup mozzarella cheese (part-skim, grated)
• ¾ cup cilantro (chopped, loosely packed)