1-1/2 teaspoons olive oil
1/4 cup diced onion
1 clove garlic, minced
1 (15-ounce) can black beans, rinsed and drained
2 chiles in adobo sauce, diced
1 teaspoon dried basil
1/2 teaspoon garlic salt
4 corn tortillas
3/4 cup vegan feta cheese
1-1/2 cups spinach, thinly sliced
8 cherry tomatoes, halved
1/2 cup vegan sour cream
1/2 cup salsa
1. Heat a large saute pan on medium high heat. Add olive oil, onion, and garlic; saute for 2 to 3 minutes.
2. Add black beans, diced chilies with adobo sauce, basil, garlic salt; cook until heated through. Use a potato masher to mash beans to desired consistency. Heat until heated through, then transfer to a bowl.
3. Use a paper towel to wipe out the pan. Spray with cooking oil and increase to high heat. Place a corn tortilla in pan and toast for 5 to 10 minutes, or until cripy. Repeat with the other two tortillas.
4. Assemble your tostadas by placing each tortilla on a plate. Spread beans on the tortillas, then sprinkle with feta, and layer each with spinach, cherry tomatoes, dollop of sour cream, and sprinkle with more feta and top with salsa.