Black Bean Tostada

poniedziałek, 3 lutego 2014

1 Pour vegetable oil in a skillet to about 1/2 inch depth.
2 Heat until the oil is hot.
3 Fry the tortillas, one at a time, for about a minute on each side until they are crisp.
4 Drain the tortillas on paper towels and set aside.
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 Add the drained black beans to the skillet. Mash with a potato masher or spoon until most of the beans are mashed.
7 Add the tomatoes and orange juice.
8 Cover and simmer on very low heat for 5-10 minutes. Add salt to taste.
9 For the quacamole, slice the avocados in half.
10 Remove the pits and scoop out the avocado flesh with a spoon.
11 In a mixing bowl, mash the avocado until fairly smooth.
12 Add the garlic, lemon juice, and salt to taste.
13 Or use a food processor for a very smooth guacamole.
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.

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