Best Black Bean Tostadas With Curly Endive Salad Recipes

BLACK BEAN TOSTADAS

Black Bean Tostadas image

I made up this recipe trying to duplicate the black bean tostadas at my favorite Mexican restaurant! They taste great and are quick, easy, and healthy!

Provided by Nellie Fiorenzi

Categories World Cuisine Recipes Latin American Mexican

Time 20m

Yield 8

Number Of Ingredients 13

Ingredients

1 (16 ounce) can refried black beans
1 (16 ounce) can black beans
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
8 corn tostada shells
2 cups shredded Monterey Jack cheese
¼ cup salsa, or as desired
¼ cup shredded lettuce, or as desired
¼ cup sour cream, or as desired
¼ cup guacamole, or as desired

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.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 27.3 g, Cholesterol 28.3 mg, Fat 14.4 g, Fiber 7.9 g, Protein 14.5 g, SaturatedFat 7 g, Sodium 813.5 mg, Sugar 1.9 g

BLACK BEAN TOSTADAS WITH CURLY ENDIVE SALAD

Black Bean Tostadas with Curly Endive Salad image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 11

Ingredients

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
enough inner leaves of curly endives (chicory), torn into pieces, washed well and spun dry, to measure 3 cups
1/3 cup thinly sliced red cabbage

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.