Black Bean and Cilantro-Lime Tostadas with Charred Aromatics

Soak 70g of black beans overnight. Drain and simmer in water for 45 minutes until tender.

In a small pan, saute the drained black beans in 5g of extra virgin olive oil over medium-high heat until the skins begin to pop and toast slightly.

Smash the beans lightly with a fork while in the pan, incorporating a generous handful of chopped fresh cilantro to bloom the aromatics.

Arrange the crispy brown rice cereal rounds on a plate and spoon the savory, warm black bean mixture onto each.

Garnish with additional fresh cilantro and a squeeze of lime juice for brightness. The result is a smoky, textured bite that balances the earthiness of the beans with the crunch of the rice.