Tortilla chips, crunched for the topping I used Garden of Eatin’ Sweet Potatoes Corn Chips
Instructions
Heat oil in small skillet to 375 degrees. Cook the tortillas for 1 minute on each side, removing to a paper towel (to absorb any oil). Continue until all 12 tortillas are cooked.
In a small sauce pan, heat the beans with lime juice and cumin until heated through.
Line the tortillas on one or more baking sheets. Top each tortilla with about 1/8 cup of black beans, and then a thick slice of mozzarella cheese. Top with a dab of salsa.
Heat the oven to broil. Broil the tacos on HI for about 3-4 minutes, until bubbly and crunchy.
Top with fresh tomatoes and crunched-up taco chips. Serve!
Extra toppings may include sour cream, guacamole, and fresh chopped cilantro.