2 6" corn tortillas vegetable cooking spray
1/2 cup Monterey jack cheese (light) -- shredded
1 tablespoon jalapeno pepper -- chopped
1 cup Spicy Black Beans -- drained
1 tablespoon fresh cilantro -- chopped
1/4 teaspoon ground cumin
1 cup lettuce -- shredded
1/2 cup tomato -- chopped
1 tablespoon green onions -- chopped
2 tablespoons avocado -- diced
2 tablespoons light sour cream
Place tortillas on a baking sheet coated with cooking spray. bake
at 350 for 6 minutes, turn tortillas, and bake an additional 2
minutes or until crisp. Top evenly with cheese and pepper, bake 2
minutes or until cheese melts.
Coat a small saucepan with cooking spray, add Spicy Black Beans,
cilantro, and cumin, mashing beans slightly with the back of a
spoon. Cook over medium heat until hot, stirring occasionally.
Spoon bean mixture evenly over tortillas. Top evenly with lettuce
and remaining ingredients.
Date: Mon, 9 Feb 1998 15:30:48 -0500
From: Adam Wetstein Subject: avocadoes
BLACK BEAN TOSTADAS WITH CURLY ENDIVE SALAD
Can be prepared in 45 minutes or less.
3/4 teaspoon ground cumin
1 tablespoon wine vinegar, or to taste
3 tablespoons olive oil
a 15- to 16-ounce can black beans, rinsed and drained
1/4 cup chopped drained sun-dried tomatoes packed in oil
1 avocado (preferably California)
1 scallion, chopped
vegetable oil for frying the tortillas
two 7-inch corn tortillas
3 cups inner leaves curly endive, torn into pieces
1/3 cup thinly sliced red cabbage
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.
Serves 2.