Black Bean Tostada Recipe

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Black Bean Tostada Ingredients

8 each corn tortillas
1 vegetable oil, for frying

BLACK BEANS

1 1/3 cup dried black beans, cooked
3 medium onions, chopped
3 each garlic cloves, minced
1 1/2 tsp cumin
1 1/2 tsp coriander
1 tsp chiles, minced
1/4 cup oil
1 medium tomato, chopped
2 each oranges, juiced
1 salt, to taste

GUACAMOLE

2 large avocadoes
1 large garlic clove, minced
1 each lemon, juiced
1 salt, to taste

GARNISHES

1 lettuce, shredded
1 salsa
1 tomatoes, chopped

A Recipe for
Black Bean Tostada

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

Black Bean Tostada

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Black Bean Tostada Directions

Once beans have cooked, drain & set aside.

Pour oil into small skillet to a depth of 1/2" & 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 1/4 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"

Serves: 4

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Black Bean Tostada Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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