Tostada Bites... !!!

Cook Time: five minutes

Prep Time: twenty minutes

Total Time: 25 minutes

Ingredients:

1-1/2 cups cooked black beans
one huge clove garlic, minced
two ripe plum tomatoes, seeded & cut in to 1/2-inch dice
Finely grated zest of one lime
three tablespoons fresh lime juice, divided use
three tablespoons chopped fresh cilantro leaves
two dashes Tabasco sauce
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cumin
Pinch of ground cinnamon
Salt & coarsely ground black pepper, to taste
one ripe avocado, preferably Hass, pitted & peeled
one tablespoon sour cream
30 little round tortilla chips
3/4 cup grated Monterey Jack cheese with jalapenos
three pale romaine lettuce leaves, thinly shredded

Preparation:

Mash the black beans to a coarse consistency with a spoon. Combine mashed black beans with garlic, tomatoes, lime zest, two tablespoons of the lime juice, one tablespoon of the cilantro, Tabasco sauce, cocoa powder, cumin, cinnamon, salt, & pepper, mixing thoroughly. 

Place avocado in a separate bowl & mash with one tablespoon lime juice & sour cream. Add salt to taste.

To serve tostada bites at room temperature, top each tortilla chip with one tablespoon bean mix, 1/4 teaspoon of the avocado mix, grated cheese, shredded lettuce, & a sprinkle of chopped cilantro.

To serve the tostada bites hot, top each tortilla chip with bean mix & cheese. Arrange on a baking sheet & place in to a preheated 350-degree F. oven for about five minutes. Remove to a serving tray & top with avocado mix, lettuce, & cilantro.

Yield: about 30 appetizers