Black bean chili tostadas with avocado salsa (Mexican) (vegan)

Warm tortillas topped with a black bean spicy chili and then with a tangy avocado salsa. :) Perfect for snacking, or a lovely light meal in itself. 
Recipe source: mostly here.

Last year: Mojito (cocktail) (Cuban) (vegan).
Two years ago: Tomato-basil creamy soup with caprese toast.
Three years ago: baby making and no cooking. :)




Ingredients (makes 2):

• 2 tablespoons vegetable oil
• 300 g pre-boiled black beans
• 50 ml tomato sauce
• salt and pepper to taste
• a shake of Tabasco sauce
• 1/2 teaspoon red wine vinegar
• 1 red chili pepper
• 1 avocado
• a handful of cherry tomatoes
• 1/2 bunch of cilantro leaves
• juice from 1/4 of a lemon
• 2 wheat tortillas to serve

Combine the oil, beans, tomato sauce, vinegar, almost all of the diced chili, Tabasco, salt and pepper in a pan. Cook everything until the sauce reduces and the chili comes together (about 5 minutes).

Peel the avocado and chop it up into small cubes. Slice the cherry tomatoes into wedges. Combine them in a bowl, together with the remaining chopped chili pepper and lemon juice. Season with salt and pepper and the salsa is done.

Heat (dry-fry) the tortillas and transfer them to serving plates. Divide the chili between them and top with the avocado salsa. Sprinkle the cilantro on top. It's done, dig in! :)