Black Bean Tostadas with Organic Baby Bella Mushroom Jack

Pickled Onions
¼ cup vinegar
¼ cup water
¼ teaspoon salt
½ cup sliced red onion

Tortillas
4 8” corn tortillas
2 tablespoons neutral oil

Beans
1, 15 oz can black beans
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon salt
2 oz Organic Baby Bella Mushroom Jack, shredded

For Serving
1 cup loose-leaf or shredded lettuce, for serving
¼ cup chopped cilantro, for serving
Hot sauce, for serving

Directions

Make the pickled onions one hour or up to a day before dinner. Place the onions in a heat-safe bowl or jar. Combine the vinegar, water, and salt in a pot. Bring to a boil, turn off the heat, and cover the onions. Let sit or refrigerate until ready to use.

When ready to make dinner, heat a small skillet over medium heat. Add the neutral oil and warm. Add a tortilla to the pan and cook, flipping once, until the tortilla is beginning to crisp and is golden. Transfer to a sheet tray and repeat with remaining tortillas.

Preheat the broiler. In a separate pan, combine the beans with their liquid, the spices, and salt. Bring to a boil, reduce to a simmer, and cook until the bean liquid is mostly gone.

Divide the beans on top of the crisp tortillas and top each with 3 to 4 tablespoons of shredded cheese. Pop the tray under the broiler and cook until the cheese has melted, 60 to 90 seconds. Remove from the broiler and top with the lettuce, pickled onions, extra baby bella cheese, hot sauce, and cilantro.