White bean tostadas with blackberry salsa

This sounds super weird but it's fantastic, I promise! 

1 pint blackberries 

1 lime 

1 jalepeno (optional) 

1 tsp. maple syrup 

1 can white beans 

Oil for cooking 

1 ripe avocado, sliced 

8 corn tortillas 

 1. Cut blackberries in half 

2. Zest and juice the lime 

3. If using jalepeno, remove stem, ribs, and seeds and finely chop. 

4. Stir together blackberries, lime zest and juice, maple syrup, and up to half the jalepeno. Season to taste with salt and pepper. Let stand, stirring occasionally, while you cook the rest of the meal. 

5. Rinse the white beans 

6. In a medium sauce pot, warm a tablespoon of oil until hot but not smoking. Add the beans and season generously with salt and pepper. Mash the beans until softened and heated through, 3-4 minutes. 

7. In a large frying pan, warm 2-3 tablespoons of oil and cook tortillas in batches, turning once, until crisp (2-4 minutes per side). Transfer cooked tortillas on paper-towel-lined plate. 

8. To serve, spread mashed beans over tortillas and top with blackberry salsa and avocados. Add more jalepeno if desired.