miSUNderSTOOD

delishytown:

Black Bean Tostada

These were crispy, crunchy fresh and delicious. You can use any kind of beans, salad greens and veggies. Here’s how I made the ones in this photo:

Preheat oven to 400. Place corn tortillas on a cookie sheet and spray both sides with olive oil spray. Bake until crisp, turning once or twice.

Meanwhile chop scallions, tomatoes, avocado, lettuce, cilantro,  smash 1 garlic clove, and slice olives. Grate some cheese.  Rinse and drain a can of black or pinto beans, or just use refried beans ( I didn’t have any). Smash the beans up a little, just enough so they don’t roll around*. Spread the beans on the crispy tortillas and sprinkle with a little cheese. Put them back in the oven for a minute so the cheese melts. 

Mix the smashed garlic with 1 tblsp red wine vinegar and 1 tblsp olive oil to use as a dressing, optional.

Garnish with the chopped veggies, hot sauce, a squeeze of lime or lemon juice and some plain Greek style yogurt or sour cream.

*The first one of these I made today using whole black beans, from a can, which I rinsed and drained. When I tried to eat it, they popped out of the tostada & rolled all over the place. It was stupid. I learned from this to smash the beans a little, sprinkle them with some of the cheese and then bake a little longer. This keeps the beans in place so you can eat your food, and get on with your life. I know that there are bigger problems in the world, but if you’re chasing beans all over the kitchen, you’ll be too busy to solve them.

You could also just use reified beans, but I didn’t have any.

Yum!