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

Related recipes