Ingredients:

* 1-1/2 cups cooked black beans
* 1 large clove garlic, minced
* 2 ripe plum tomatoes, seeded and cut into 1/2-inch dice
* Finely grated zest of 1 lime
* 3 tablespoons fresh lime juice, divided use
* 3 tablespoons chopped fresh cilantro leaves
* 2 dashes Tabasco sauce
* 1/2 teaspoon unsweetened cocoa powder
* 1/2 teaspoon ground cumin
* Pinch of ground cinnamon
* Salt and coarsely ground black pepper, to taste
* 1 ripe avocado, preferably Hass, pitted and peeled
* 1 tablespoon sour cream
* 30 small round tortilla chips
* 3/4 cup grated Monterey Jack cheese with jalapenos
* 3 pale romaine lettuce leaves, thinly shredded

Preparation:

Mash the black beans to a coarse consistency with a spoon. Combine mashed black beans with garlic, tomatoes, lime zest, 2 tablespoons of the lime juice, 1 tablespoon of the cilantro, Tabasco sauce, cocoa powder, cumin, cinnamon, salt, and pepper, mixing thoroughly.

Place avocado in a separate bowl and mash with 1 tablespoon lime juice and sour cream. Add salt to taste.

To serve tostada bites at room temperature, top each tortilla chip with 1 tablespoon bean mix, 1/4 teaspoon of the avocado mix, grated cheese, shredded lettuce, and a sprinkle of chopped cilantro.

To serve the tostada bites hot, top each tortilla chip with bean mix and cheese.Arrange on a baking sheet and place into a preheated 350-degree F. oven for about 5 minutes.Remove to a serving tray and top with avocado mix, lettuce, and cilantro.