Black-Eyed Pea Tostadas
8 medium, stone-ground
Smoky Black-Eyed Peas
2 cup(s), drained
Pico de gallo
1 item(s), medium, chopped
¼ cup(s), chopped (optional), for garnish
1 medium, seeded and finely chopped (optional), for garnish
1 Tbsp, for serving
- Preheat the oven to 425°F. Line 2 large sheet pans with parchment paper. Arrange 4 tortillas on each pan. Coat the tops of the tortillas with cooking spray. Bake for 4 to 6 minutes. Turn the tortillas over and coat the tops with cooking spray. Continue to bake until crisp, 5 to 8 minutes more.
- Using a fork, in a medium microwave-safe bowl, mash the peas until mostly smooth. Cover the peas and microwave on High until heated through, 1½ to 2 minutes. Stir in the cumin and salt. Spread the peas on the tortillas and top with the pico de gallo and avocado. Garnish with the cilantro and jalapeño (if using). Serve with hot sauce.
- Serving size: 2 tostadas