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Black bean tostada

Yield: 4 Servings

Ingredients:

• 8 ea Corn tortillas Vegetable oil for frying MMMMM------------------------BLACK BEANS-----------------------------
• 1 1/3 c Dried black beans cooked
• 3 md Onions chopped
• 3 ea Garlic cloves minced
• 1 1/2 ts Cumin
• 1 1/2 ts Coriander
• 1 ts Chiles minced
• 1/4 c Oil
• 1 md Tomato chopped
• 2 ea Oranges

Instructions:

juiced Salt to taste MMMMM-------------------------GUACAMOLE------------------------------ 2 lg Avocadoes 1 lg Garlic clove minced 1 ea Lemon juiced Salt to taste MMMMM-------------------------GARNISHES------------------------------ Lettuce shredded Salsa 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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