1,000 Veg: Black Bean Tostadas

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* Exported from MasterCook *

 

Black Bean Tostadas

 

Recipe By : 1,000 Vegetarian Recipes by Carol Gelles, page 153

Serving Size : 2 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

3/4 cup chopped onions -- divided

1/4 cup chopped green bell peppers

3 cloves garlic -- minced

1/2 teaspoon ground cumin

1 1/2 cups cooked black beans

(cooked from dry; or canned drained)

1/4 cup water

2 tablespoons chopped fresh cilantro

1/4 teaspoon salt -- or to taste

1/8 teaspoon ground red pepper

4 tostado shells

1/4 cup salsa -- divided

(homemade or jarred)

1 cup shredded lettuce -- divided

1/2 cup chopped tomatoes -- divided

1/2 cup shredded Cheddar cheese -- divided (optional)

 

Vegan

 

Makes: 4 tostadas; serves: 2 to 4

 

For an even quicker version, you can make these tostadas using canned

refried beans instead of the black bean purée given here. If you have any

leftover bean purée, use it for the dip suggested in the variation.

 

1. In a 1 1/2-quart saucepan, heat the oil over medium-high heat. Add 1/2

cup of the onions, the bell peppers, and garlic; cook, stirring, until

vegetables are tender, about 3 minutes. Add the cumin and stir until

absorbed. Add the black beans, water, cilantro, salt, and red

pepper. Bring to a boil, stirring frequently. Simmer, uncovered, 15

minutes or until mixture is thick.

 

2. Place the bean mixture in a food processor container fitted with a

steel blade. Cover and process until smooth.

 

3. Spread 1/4 of the bean mixture on each tostada shell. Top each with 1

tablespoon salsa, then 1/4 cup lettuce, 2 tablespoons tomatoes, and 1

tablespoon of the remaining chopped onions. If desired, sprinkle 2

tablespoons Cheddar over each tostada.

 

Variations; Serve with guacamole (see separate recipe) over the bean mixture.

 

Black Bean Dip: Stir 1/2 cup sour cream into 1/2 cup of the black bean

filling. If desired, add extra ground cumin and/or ground red

pepper. Makes 2/3 cup.

 

 

 

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