Hearty Black Bean Soup

Family Fun Magazine
1-2 cups tomato salsa
1 can green chilies (opt.)
4 (15.5 oz) cans black beans, drained & rinsed 
    or 2-3 cups black beans soaked and cooked
4 chicken bouillon cubes
4 cups water
2 cups pumpkin puree
1 can chicken (12.5 oz)
2 tsp lime juice
Combine and heat all of the above or cook in instant pot for seven minutes—natural pressure release.

Quick Black Bean Tostadas

"Toasted tortillas topped with flavorful black beans and fresh vegetables make a quick and delicious light meal. This is also a great recipe for entertaining, because of its ease and high yield."

Ingredients
10 medium sized flour tortillas, cut in half (or 10-6" corn tortillas)
2-15oz cans black beans rinsed and drained (or 1 cup dry black beans cooked in instant pot for 30 minutes to equal the two cans)
2 T lemon juice
1 1/2 T onion powder
1 1/2 T garlic power
1 tsp ground cumin
sea salt, to taste
black pepper, to taste
2 cups finely shredded romaine lettuce
green onion, thinly sliced (3/4 cup)
1 medium tomato finely chopped (1/2 cup)
1 avocado, mashed (optional)

1-Preheat oven to 350F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.

2-Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add 1/2 cup of water and cook over medium heat 10 minutes, adding additional water, 1-2 T, at a time, if needed to prevent sticking.

3-Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.

4-To assemble, spread tortillas with bean mixture, using 1/4 cup for each tortilla. Top with lettuce, green onions, tomato, and mashed avocado.

from Forks Over Knives
https://www.forksoverknives.com/recipes/quick-black-bean-tostadas/#gs.c6s1au
(We tried this in September, 2019 and everyone liked it.)