Black bean tostada
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Black bean tostada
  Mexican    Vegetables    Beans  
Last updated 6/12/2012 1:02:48 AM. Recipe ID 26455. Report a problem with this recipe.
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      Title: Black bean tostada
 Categories: Main dish, Mexican, Vegetables
      Yield: 4 Servings
 
      8 ea Corn tortillas
           Vegetable oil, for frying

MMMMM------------------------BLACK BEANS-----------------------------
  1 1/3 c  Dried black beans, cooked
      3 md Onions, chopped
      3 ea Garlic cloves, minced
  1 1/2 ts Cumin
  1 1/2 ts Coriander
      1 ts Chiles, minced
    1/4 c  Oil
      1 md Tomato, chopped
      2 ea Oranges, juiced
           Salt, to taste

MMMMM-------------------------GUACAMOLE------------------------------
      2 lg Avocadoes
      1 lg Garlic clove, minced
      1 ea Lemon, juiced
           Salt, to taste

MMMMM-------------------------GARNISHES------------------------------
           Lettuce, shredded
           Salsa
           Tomatoes, chopped
 
  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"
 




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Recipe ID 26455 (Apr 03, 2005)

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