Black Bean Tostadas With Curly Endive Salad Recipes

BLACK BEAN TOSTADAS WITH CURLY ENDIVE SALAD

Steps:

• In a small bowl whisk together the cumin, the vinegar, and salt to taste and whisk in the olive oil. In a bowl combine the beans, the tomatoes, the avocado, peeled, pitted, and cubed, and the scallion, stir in about two thirds of the dressing and salt and pepper to taste, and toss the mixture well. In a small skillet heat 1/2 inch of the vegetable oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are crisp and golden, transferring them as they are fried to paper towels to drain. In another bowl toss the curly endive and the cabbage with the remaining dressing and salt and pepper to taste. Divide the tortillas between 2 plates, top them with the black bean mixture, and divide the curly endive salad between the plates.

BLACK BEAN TOSTADAS WITH AVOCADO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
• In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
• Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.

BLACK BEAN TOSTADAS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Combine refried black beans, black beans, green chiles, garlic powder, chili powder, cayenne, salt, and pepper in a saucepan. Heat over medium heat until warm and combined, 3 to 4 minutes.
• Place tostada shells on an ungreased baking sheet and evenly distribute bean mixture between them. Top with Monterey Jack cheese.
• Broil in the preheated oven until cheese is melted, watching carefully to avoid burning tostadas, 1 to 3 minutes.
• Serve immediately and garnish with salsa, lettuce, sour cream, and guacamole.

BEAN TOSTADAS

Steps:

• Warm the refried beans in a 325-degree oven while you toast the tortilla halves. If the refried beans are too thick to spread evenly, thin out with some bean broth. Spread a spoonful of the refried beans onto each tortilla half. Top with a spoonful of the mashed avocado mixture and a sprinkle of queso fresco. Add a handful of lettuce and a spoonful of salsa. Arrange on a platter or plates and serve.

BLACK BEAN SALAD

Steps:

• In a large bowl, combine the black beans, corn, green onions, jalapeno peppers, bell pepper, avocado, pimentos, tomatoes, cilantro, lime juice, and Italian dressing. Season with garlic salt. Toss, and chill until serving.

BLACK BEAN TOSTADA

Steps:

• Heat oven to 400 degrees. Lay the tortilla on 2 baking sheets(or make them in two batches). Spray lightly with non-stick cooking spray. Place in oven for 5 minutes or until they just start to get crispy.
• Heat the tomato sauce, chili powder, salt and dried onion in a sauce pan and let simmer for 5 minutes. Rinse the beans and add to the sauce, mash the beans slightly to thicken the sauce. Allow to cool while you prepare the toppings.
• Top each tortilla with the sauce and beans, leaving about 1/2 inch around the edge of the tortilla. Each one will take about 1/4-1/3 cups.
• Top with the cheese and back for 8 minutes or until the cheese is melted and the tortilla is crisp around the edges.
• Allow to cool slightly and top with the lettuce, tomatoes, avocado, sour cream and 2 slices of jalapeno each.
• Cut in quarters to serve as appetizers.

BLACK BEAN TOSTADA

Steps:

• Pour vegetable oil in a skillet to about 1/2 inch depth.
• Heat until the oil is hot.
• Fry the tortillas, one at a time, for about a minute on each side until they are crisp.
• Drain the tortillas on paper towels and set aside.
• To make the black beans, saute the onions, garlic, cumin, coriander, and chiles in teh oil using a large skillet until the onions are soft and translucent, about 5-10 minutes.
• Add the drained black beans to the skillet. Mash with a potato masher or spoon until most of the beans are mashed.
• Add the tomatoes and orange juice.
• Cover and simmer on very low heat for 5-10 minutes. Add salt to taste.
• For the quacamole, slice the avocados in half.
• Remove the pits and scoop out the avocado flesh with a spoon.
• In a mixing bowl, mash the avocado until fairly smooth.
• Add the garlic, lemon juice, and salt to taste.
• Or use a food processor for a very smooth guacamole.
• To layer the tostadas: Start with a crisp tortilla, cover it generously with shredded lettuce and then black beans, topped with grated cheese, guacamole, and salta. Top with a dollop of sour cream.

REFRIED BEAN TOSTADAS

Steps:

• In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside. , In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through. , Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.