Crispy black bean tostada bowls

Instructions

1. 01

   Bake 8 corn tortillas, cut into strips at 400°F until crisp, 7 to 10 minutes. Combine 1/2 cup plain Greek yogurt, 2 tablespoons lime juice, 1 teaspoon ground cumin into a smooth dressing or glaze.

2. 02

   Pat 2 cans (15 ounces each) black beans, drained dry, then season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high and cook the main ingredient until it is browned and hot throughout; transfer to a plate.

3. 03

   Add the remaining 1 tablespoon olive oil and 2 cups corn kernels. Cook until browned or crisp-tender, 4 to 6 minutes, then season with the remaining salt and pepper.

4. 04

   Build four bowls with the prepared base, cooked vegetables, and main ingredient. Add 4 cups shredded cabbage fresh at serving. Spoon over the sauce and finish Crispy black bean tostada bowls with 2 ripe avocados, diced.