Next, gather your mise en place (mi ˑ zɑ̃ ˑ plas).
Lightly spray each side or your tortillas with cooking spray. Dust with sea salt and cracked pepper. The spray helps the tortillas crisp in the oven and allows the seasoning to stick. Do not over spray as this may prevent your tortillas from crisping well.
Place tortillas on a large baking sheet and into the oven. Bake for 7 minutes, or until this side is golden grown.
Remove the baking pan from heat and flip the tortillas with tongs. Place in the oven again for 5 more minutes. Before you remove the tortillas they should be crisp and golden brown on each side without any soft spots in the center.
Let the tortillas cool for a couple minutes. This helps them become even crispier.
Next, spread the back bean dip on the tortillas.
Layer with a handful of romaine, 5 or 6 sliced tomatoes, a pinch of cilantro and green onions, and lastly a few jalapeño and avocado slices.
Drizzle with cashew cream (easiest to apply in a squeeze bottle).
Lastly, top with fresh cracked pepper and a squeeze of fresh lime. Serve fresh!
Notes
*You can use fresh or marinated jalapeños in a jar. I love Trader Joe's sweet and spicy jalapeños which are sold in a glass jar.
Recipe by Rife.Style at https://rife.style/black-bean-tostadas/