Black bean tostada stack

In this rendition of the tostada, the corn tortilla is baked at a high temperature to achieve it's crunchy texture rather than deep fried. Brown rice in lieu of polished white rice. And all sans cheese. Healthier option for sure.

Tostada stack with simmered black beans and Spanish rice

Cooked black beans were simmered in mixture of sauteed garlic, red onions, tequila, and jalapenos. Cooked brown rice and fresh chopped cilantro was folded into a separately sauteed melange of onions, cumin, garlic, tomato paste, green bell peppers, and tomatoes. Green bell peppers are key as it lends another depth of flavor to the rice. Fresh shredded romaine and tofu sour cream made of silken tofu, fresh lemon juice, and dry mustard powder topped the stack.