BEAN TOSTADAS

Bean Tostadas image

This is by far my most popular tostada, appealing to both vegetarians and meat-eaters. If you don't have time to cook the black beans, you could use canned beans and refry them with the spices called for in my recipe for refried black beans. You'll have to moisten them with water.

Provided by Martha Rose Shulman

Categories dinner, weekday, appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

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Ingredients

1/2 batch refried black beans or refried pinto beans (use same method for pintos as for black beans) (about 2 cups)
8 corn tortillas, halved and toasted in the microwave
1 medium or large avocado, mashed and seasoned with lime juice, salt, garlic if desired, cumin and chili (chopped fresh or powder)
1/3 cup crumbled queso fresco (about 1 1/2 ounces)
3 or 4 leaves romaine lettuce, cut in chiffonade
1/2 to 1 cup salsa, fresh or bottled
Cilantro leaves for garnish

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.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 2 grams, TransFat 0 grams