Black Bean Tostadas

Prep: Preheat the broiler. Wash and dry the produce. Drain and rinse the beans. Chop romaine into thin shreds. Remove leaves from cilantro stems. Roughly chop the leaves and discard the stems. Slice the avocado in half from top to bottom, twist to open and remove the pit using a chef's knife. Slice the avocado flesh into cubes (avoid piercing the skin), then scrape out the sliced flesh with a spoon. Discard skin and pit. Slice the lime in half and juice into a small bowl. Slice the tomatoes into quarters.

Place the cashews in a medium bowl, and cover with hot water. Let soak for 10-15 minutes to soften while moving on to Step 3. Then drain and set aside.

In a blender or food processor, blend together the beans, spice blend of chili powder, cumin and cayenne, and 1 teaspoon of salt, adding a tablespoon of water at a time to keep the mixture just thin enough to blend. Scrape bean paste into a medium bowl and set aside. Rinse out the blender for the next round of ingredients.

In the blender or food processor, blend together the drained cashews, apple cider vinegar, garlic, cilantro and lime juice.

Lay the tortillas flat on the baking sheet and broil for 3 minutes. Flip the tortillas over and bake for another 2-3 minutes until browned and crispy. You may need to do this in two sets or use 2 baking sheets at a time. If your tortillas balloon up, gently press down on the air bubbles while they are still warm to flatten them out.

To serve, spread a spoonful of the cilantro-cashew cream on each tostada. Top with black beans, shredded romaine, avocado and tomato. Enjoy!