Black Bean and Mango Tostado

I have this aversion to making lunch. I don't know why but it's just not my thing. But I had this and that leftover in the fridge and I was flipping through a cooking magazine when inspiration took me to this.

Serves 2

1 cup black beans
2 tbsps cream cheese
1/2 - 1 tsp chili powder
2 - 6" whole wheat tortillas
1 oz shredded cheese (I used jalapeno havarti)
1 slice pineapple
a few thin slices of hot pepper (I used banana pepper)
1-2 tbsps corn niblets
1  1/2 tbsps olive oil
1  1/2 tsps lime juice
1/2 tsp honey
1/8 - 1/4 tsp chili powder
salt and pepper
1/2 mango
1/2 avocado
few thin slices of red onion
fresh parsley

Mash (or use a pastry blender even better!) the black beans. Add the cream cheese and chili powder and spread the mixture on the tortillas.

Add the shredded cheese topped with pineapple pieces, banana pepper and corn. 

Pop these in a 350 F oven for 6-7 minutes. While they're in the oven, whisk together olive oil, lime juice, honey, chili powder, salt and pepper.

Remove the tostados from the oven and top with sliced mango, avocado, red onion and salt and pepper. Drizzle on the dressing, add some fresh parsley and lunch is served!