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Black Bean Tostadamain dish, mexican, vegetables 8 each corn tortillas 1 vegetable oil, for frying ----BLACK BEANS---- 1 1/3 cup dried black beans, cooked 3 medium onions, chopped 3 each garlic cloves, minced 1 1/2 teaspoon cumin 1 1/2 teaspoon coriander 1 teaspoon chiles, minced 1/4 cup oil 1 medium tomato, chopped 2 each oranges, juiced 1 salt, to taste ----GUACAMOLE---- 2 large avocadoes 1 large garlic clove, minced 1 each lemon, juiced 1 salt, to taste ----GARNISHES---- 1 lettuce, shredded 1 salsa 1 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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