Vegetarian tostadas topped with spicy chipotle black beans and sweet peppers and onions. Finish them off with a delicious drizzling of chipotle yogurt sauce!

15 ounce can black beans, rinsed and drained

4 ounce can diced green chiles

1 chipotle pepper in adobo sauce, minced

2 teaspoon fresh lime juice

1/4 teaspoon kosher salt

1/4 teaspoon chili powder

1/4 teaspoon cumin

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1/2 of a red onion, thinly sliced

1/2 teaspoon chili powder

1/4 cup plain non fat Greek yogurt

1 chipotle in adobo sauce, minced

1/2 teaspoon honey

1/8 teaspoon chili powder

1/8 teaspoon kosher salt

6 corn tortillas

shredded cheddar cheese and cilantro for toppings

Preheat oven to 350 degrees and line a baking sheet with foil or parchment paper.
Place the 6 corn tortillas on the lined baking sheet, spray them with cooking spray and sprinkle with salt.
Bake the tortillas for 10 minutes or until they start to brown around the edges and are crisp.
In a small saucepan over medium heat add all of the ingredients f