Wednesday, January 27, 2010

Easy black bean tostados

I am actually embarrassed to post this recipe. I often read recipes in cookbooks and think "did they really think people don't do this in their own homes already." Well, this is probably one of those recipes. . .but it tasted so good.

Black bean tostados

4 corn tortillas
1 can of black beans, almost completely drained (leave about 1-2 T)
2 T chopped onions
1 t cumin
1/2 t garlic

1. Preheat the oven to 350°. Pour enough oil (veg or canola) into a small pan just to cover the bottom. Heat the oil over medium heat. Put one tortilla in the oil and cook each side until crisp. I didn't time this but I would guess about 30 seconds per side, you'll just have to keep an eye on it. Layer a cookie rack onto a baking sheet, remove the tortilla (now a tostado), and put the tostado on the rack. Put these in the oven to cook off a little of the oil and keep warm and crispy. Continue this until all your tortillas are formed into tostados.

2. Cook onion in about a tablespoon of oil over medium heat until translucent. Pour in beans and about 1-2 T of juice. Add cumin and garlic salt and warm. Mash the beans with a potato masher or use a food processor to puree (I didn't want to get mine dirty). I added in a tiny bit of the cooking oil to the mashed beans to smooth out the texture a little bit.

3. Remove tostados from oven, top with beans and cheese and enjoy.

I told you it was embarrassing to post!

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