Drain your can of black beans and begin mashing them in a small pot of low heat. You can add in water or vegetable stock to thin it out if you need to. Or mash them in a bowl and heat up in the oven after assembling.
Crisp your corn tortillas by laying flat on a parchment-lined baking sheet and baking in the oven on broil. Flipping as soon as each side gets golden brown. You can also bake these at 425 for 10 minutes, flipping halfway through. Or fry them, but I'm trying to keep these healthier.
Once your tortillas are crisp, begin assembling. Start with a base of mashed black beans, a scoop of potatoes (now you can stop here and heat these up again/more in the oven as needed), a small scoop of citrus guacamole and a little hot sauce plus extra cilantro.
Serve warm, enjoy!
Store leftovers in an airtight container in the fridge for up to a week. Reheat in the oven as needed.
Recipe by The Plant Philosophy at https://theplantphilosophy.com/tex-mex-tostadas/