Black-Eyed Pea Tostadas
8 medium, stone-ground
Smoky Black-Eyed Peas
2 cup(s), drained
Pico de gallo
1 medium, chopped
¼ cup(s), chopped, fresh (optional)
1 small, seeded and finely chopped (optional)
1 tbsp(s), for serving
- Preheat oven to 425°F. Line 2 baking sheets with parchment paper; arrange 4 tortillas on each pan. Coat tops of tortillas with cooking spray. Bake 4 to 6 minutes. Turn tortillas over and coat tops with cooking spray. Bake until crisp, 5 to 8 minutes more.
- In a medium microwave-safe bowl, mash peas with a fork until smooth. Cover and microwave on High until heated through, 1 ½ to 2 minutes. Stir in cumin and salt. In another medium bowl, combine pico de gallo and avocado. Spread pea mixture evenly over tortillas, then top evenly with avocado mixture. Garnish with cilantro and jalapeno, if desired. Serve with hot sauce.
- Per serving (2 tostadas)