Black Bean Tostada Recipe #134841
A recipe from Sundays at Moosewood, posted for Zaar World Tour 2005.
by Ms*Bindy
35 min | 35 min prep
SERVES 4 -6
- 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
- Pour vegetable oil in a skillet to about 1/2 inch depth.
- Heat until the oil is hot.
- Fry the tortillas, one at a time, for about a minute on each side until they are crisp.
- Drain the tortillas on paper towels and set aside.
- 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.
- Add the drained black beans to the skillet. Mash with a potato masher or spoon until most of the beans are mashed.
- Add the tomatoes and orange juice.
- Cover and simmer on very low heat for 5-10 minutes. Add salt to taste.
- For the quacamole, slice the avocados in half.
- Remove the pits and scoop out the avocado flesh with a spoon.
- In a mixing bowl, mash the avocado until fairly smooth.
- Add the garlic, lemon juice, and salt to taste.
- Or use a food processor for a very smooth guacamole.
- 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.
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5 stars