Black Bean Tostada

Ingredients

• 8 corn tortillas
• vegetable oil (for frying)

Black Beans

• 2 (16 ounce) cans black beans, drained

• 3 medium onions, chopped
• 3 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon minced chile
• 1/4 cup vegetable oil
• 1 medium tomato, chopped
• 2 oranges, juice of
• salt

Guacamole

• 2 large ripe avocados
• 1 large garlic clove, minced
• 1-1 1/2 lemon, juice of
• salt

Layering Ingredients

• shredded lettuce
• cheddar cheese or monterey jack cheese, shredded
• sour cream
• salsa

Directions

1. 1

   Pour vegetable oil in a skillet to about 1/2 inch depth.

2. 2

   Heat until the oil is hot.

3. 3

   Fry the tortillas, one at a time, for about a minute on each side until they are crisp.

4. 4

   Drain the tortillas on paper towels and set aside.

5. 5

   To make the black beans, saute the onions, garlic, cumin, coriander, and chiles in teh oil using a large skillet until the onions are soft and translucent, about 5-10 minutes.

6. 6

   Add the drained black beans to the skillet. Mash with a potato masher or spoon until most of the beans are mashed.

7. 7

   Add the tomatoes and orange juice.

8. 8

   Cover and simmer on very low heat for 5-10 minutes. Add salt to taste.

9. 9

   For the quacamole, slice the avocados in half.

10. 10

    Remove the pits and scoop out the avocado flesh with a spoon.

11. 11

    In a mixing bowl, mash the avocado until fairly smooth.

12. 12

    Add the garlic, lemon juice, and salt to taste.

13. 13

    Or use a food processor for a very smooth guacamole.

14. 14

    To layer the tostadas: Start with a crisp tortilla, cover it generously with shredded lettuce and then black beans, topped with grated cheese, guacamole, and salta. Top with a dollop of sour cream.