Vegan Tostadas

1 cup raw walnuts

1 cup canned black beans, rinsed and drained

2 tablespoons extra-virgin olive oil

1/2 medium yellow onion, diced

1 garlic clove, minced

1 cup canned diced tomatoes with juices

1 tablespoon ground cumin

1 tablespoon dried oregano

1/2 teaspoon cayenne pepper (optional)

Kosher salt and freshly ground black pepper

6 organic corn tortillas

1 cup vegan shredded cheese (optional; see Cook's Note)
Optional Toppings:

Pepitas

Canned sweet yellow corn, drained

Diced red bell pepper

Sliced avocado

Shredded lettuce

Vegan cheese sauce, warmed (if not using shredded cheese)

Preheat the oven to 400 degrees F.



Place the walnuts in a large skillet and cook over high heat, stirring occasionally, until toasted, about 3 minutes. Transfer the nuts to a food processor and reserve the skillet. Add the beans to the food processor and pulse with the nuts until the mixture is fully incorporated but not mushy. Set aside.
Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the onions and garlic and cook, stirring, until the onions are softened, 2 to 3 minutes.
Add the bean mixture, tomatoes, cumin, oregano and cayenne, and stir to incorporate. Cook until the mixture is heated through, about 5 minutes.
Meanwhile, brush both sides of each of the corn tortillas with the remaining oil. Place on a baking sheet and bake until crispy, flipping halfway through, about 6 minutes total.
Remove the tostadas from the oven and top with the bean mixture, then the shredded cheese. Bake until the cheese is melted, about 5 minutes.
Add your desired toppings and enjoy!