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RECIPE FOR BLACK BEAN TOSTADAS
Title:Black Bean Tostadas
Category:Southwestern
Sub-Category:Mexican Meatless
Black Bean Tostadas

Original recipe based on several sources.

Makes about 16.

Tostada Shells, prepared according to package directions
Shredded romaine lettuce

Chunky Guacamole Relish
3 tomatoes, diced
1/2 onion, chopped
1 teaspoon lemon or lime juice
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 or 3 shakes red pepper sauce
3 avocados, cubed
Salt to taste

Creamy Cilantro Sauce (See Note)
1 (12 ounce) package silken firm or extra
    firm tofu (may substitute sour cream)
2 tablespoons lemon or lime juice (may
    use 1 tablespoon each)
1 large handful cilantro leaves
2 tablespoons minced dried onions
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon chili powder

Refried Black Beans
1 tablespoon olive oil
1 large onion chopped
1 tablespoon minced garlic (about 6 cloves)
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
2 (30 ounce) cans black beans, rinsed and drained
Salt to taste

8 ounce queso fresco, crumbled (optional)

Wash and dry lettuce leaves. Finely shred, placing in a bowl; set aside.

To make the Creamy Cilantro Sauce: Combine all ingredients in a blender or food processor. Blend or process until smooth and creamy. If available, place into a squeeze bottle. Chill until ready to use. (Leftovers may be refrigerated and used as dressing or dip).

To make the Chunky Guacamole Relish: In a bowl stir together the tomatoes, onion, lime juice, onion powder, garlic powder and red pepper sauce. Gently fold in the avocados. Taste and add salt to taste, stirring as little as possible so as not to mash the avocados. Allow to stand at room temperature if preparing tostadas now, otherwise refrigerate until nearly ready to assemble tostadas.

To make the Refried Black Beans: In a large skillet over medium-high heat, heat olive oil. Saute chopped onion in hot oil until tender. Add garlic, cumin, chili powder and oregano; stir and cook for about 2 minutes. Add rinsed and drained beans. Cook until hot, mashing with a potato masher. If necessary, add a little water to moisten to desired consistency. Taste and add salt if necessary.

To assemble the tostadas. Spread prepared tostadas with a liberal amount of prepared Refried Black Beans. Sprinkle with shredded lettuce. (Note: If desired, shredded lettuce may be stirred into the Guacamole Relish). Top with a spoonful of Chunky Guacamole Relish. Squeeze or dollop top with Creamy Cilantro Sauce. If desired, crumble Queso Fresco over Sauce. Eat over a large plate with a napkin handy! Enjoy!

NOTE: The Creamy CIlantro Sauce also makes an excellent dip for tortilla chips or fresh veggies.



 

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