Black bean tostada
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Corn tortillas |
| Vegetable oil, for frying | ||
| 1⅓ | cup | Dried black beans, cooked |
| 3 | mediums | Onions, chopped |
| 3 | eaches | Garlic cloves, minced |
| 1½ | teaspoon | Cumin |
| 1½ | teaspoon | Coriander |
| 1 | teaspoon | Chiles, minced |
| ¼ | cup | Oil |
| 1 | medium | Tomato, chopped |
| 2 | eaches | Oranges, juiced |
| Salt, to taste | ||
| 2 | larges | Avocadoes |
| 1 | large | Garlic clove, minced |
| 1 | each | Lemon, juiced |
| Salt, to taste | ||
| Lettuce, shredded | ||
| Salsa | ||
| Tomatoes, chopped | ||
Directions
BLACK BEANS
GUACAMOLE
GARNISHES
Once beans have cooked, drain & set aside.
Pour oil into small skillet to a depth of ½" & heat. Fry the tortillas, one at a time, for 1 minute on each side until they are crisp. Drain & set aside.
Saute the onions, garlic, cumin, coriander & chiles in ¼ c oil in a medium skillet until the onions are soft. Add the black beans & mash as they cook. Add the tomatoes & orange juice. Cover & simmer over very low heat for 10 minutes. Stir frequently to prevent sticking.
Add salt.
Make the guacamole by slicing the avocadoes in half & scoop out the flesh. Mash till smooth & add garlic, lemon juice & salt.
Layer the tostadas. Start with a crisp tortilla, cover with lettuce, black beans, guacamole, tomates & salsa.
"Sundays at Moosewood Restaurant" Submitted By MARK SATTERLY On 07-28-95