Black Bean Tostada Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 each: Corn tortillas,
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
Salt, to taste
GUACAMOLE
2 large: Avocadoes,
1 large: Garlic clove, minced
1 each: Lemon, juiced
Salt, to taste
GARNISHES
Lettuce, shredded
Salsa,
Tomatoes, chopped
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"
Source from luhu.jp
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"
Source from luhu.jp