Black Bean Tostada
Ingredients
8 each corn tortillas
vegetable oil, for frying
Black beans
1 1/3 C. dried black beans, cooked
3 medium onions, chopped
3 each garlic cloves, minced
1 1/2 tsp. cumin
1 1/2 tsp. coriander
1 tsp. chiles, minced
1/4 C. oil
1 medium tomato, chopped
2 each oranges, juiced
salt, to taste
Guacamole
2 large avocados
1 large garlic clove, minced
1 each lemon, juiced
salt, to taste
Garnishes
lettuce, shredded
salsa
tomatoes, chopped
Cooking Instructions
Once beans have cooked, drain and set aside. Pour oil into small skillet to a depth of 1/2 and heat. Fry the tortillas, one at a time, for 1 minute on each side until they are crisp. Drain and set aside. Sauté the onions, garlic, cumin, coriander and chiles in 1/4 C. oil in a medium skillet until the onions are soft. Add the black beans and mash as they cook. Add the tomatoes and orange juice. Cover and simmer over very low heat for 10 minutes. Stir frequently to prevent sticking. Add salt. Make the guacamole by slicing the avocados in half and scoop out the flesh. Mash till smooth and add garlic, lemon juice and salt. Layer the tostadas. Start with a crisp tortilla, cover with lettuce, black beans, guacamole, tomatoes and salsa.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)