Recipe for cooking black bean tostadas

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Entrees

Black Bean Tostadas

Posted by LuAnn at recipegoldmine.com 7:19:26pm 4/11/03

Original recipe based on several sources.

Makes approximately approximately 16.

Tostada Shells, prepared according to pkg. directions
Shredded romaine lettuce

Chunky Guacamole Relish
3 tomatoes, diced
1/2 onion, chopped
1 tsp. lemon or lime juice
1 tsp. onion powder
1/2 tsp. garlic powder
2 or 3 shakes red pepper sauce
3 avocados, cubed
Salt to taste

Creamy Cilantro Sauce (See Note)
1 (12 oz.) pkg. silken firm or extra
    firm tofu (may substitute sour cream)
2 Tbsp. lemon or lime juice (may
    use 1 Tbsp. each)
1 lrg. handful cilantro leaves
2 Tbsp. minced dried onions
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. chili powder

Refried Black Beans
1 Tbsp. extra virgin olive oil
1 lrg. onion chopped
1 Tbsp. minced garlic (about 6 cloves)
2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. dried oregano
2 (30 oz.) cans black beans, rinsed and drained
Salt to taste

8 oz. queso fresco, crumbled (optional)

Wash and dry lettuce leaves. Finely shred, placing in a bowl; set aside.

To make the Creamy Cilantro Sauce: Mix together all ingredients in a blender or food processor. Blend or process until smooth and creamy. If available, place into a squeeze bottle. Chill until ready to use. (Leftovers may be refrigerated and used as dressing or dip).

To make the Chunky Guacamole Relish: In a bowl stir together the tomatoes, onion, lime juice, onion powder, garlic powder and red pepper sauce. Gently fold in the avocados. Taste and add salt to taste, stirring as little as possible so as not to mash the avocados. Allow to stand at room temperature if preparing tostadas now, otherwise refrigerate until nearly ready to assemble tostadas.

To make the Refried Black Beans: In a lrg. skillet over med.-high heat, heat extra virgin olive oil. Saute chopped onion in hot oil until tender. Add garlic, cumin, chili powder and oregano; stir and cook for about 2 min. Add rinsed and drained beans. Cook until hot, mashing with a potato masher. If necessary, add a little water to moisten to desired consistency. Taste and add salt if necessary.

To assemble the tostadas. Spread prepared tostadas with a liberal amount of prepared Refried Black Beans. Sprinkle with shredded lettuce. (Note: If desired, shredded lettuce may be stirred into the Guacamole Relish). Top with a spoonful of Chunky Guacamole Relish. Squeeze or dollop top with Creamy Cilantro Sauce. If desired, crumble Queso Fresco over Sauce. Eat over a lrg. plate with a napkin handy! Enjoy!

NOTE: The Creamy CIlantro Sauce also makes approximately an excellent dip for tortilla chips or fresh veggies.