Recipe - Black Bean Tostada

8 Corn tortillas
Oil for frying

BLACK BEANS
1 One half cup Dried black beans (I have
used canned beans;
drained, when short for
time)
3 md Onions; chopped (about
2 cups)
3 Cloves garlic; minced or
pressed
1 One half teaspoon Ground cumin seeds
1 One half teaspoon Ground coriander seeds
1 teaspoon Minced chiles
One half cup Vegetable oil or butter
1 md Tomato; chopped
2 Oranges; juice of
Salt to taste

Date: Sat, 22 Jun 1996 13:41:00 EST

From: Bonnie Jennings 0002013165@MCIMAIL.COM
It is taken from the "Sundays At Moosewood Restaurant" cookbook.

If using dried beans, soak by covering with 2 to 3 times their volume in
water and bring to a vigorous boil in covered pot; boil for two minutes.
Remove from heat and let beans soak for one or two hours. TO COOK: Use a
ratio of 5 cups of water to 1 cup of beans; bring to a boil, then reduce
heat to simmer, begin timing once heat is lowered. Periodically check water
level, add when needed. Cook for 2 One half to 3 hours.

Pour vegetable oil in small skillet to about One half inch depth. Fry the corn
tortillas, one at a time, for about one minute on each side until they are
crisp. Drain on paper towels and set aside.

Saute the onions, garlic, cumin, coriander, and chiles in oil using a large
skillet, until the onions are soft and translucent, 5 to 10 minutes. Drain
the cooked black beans and add them to the skillet. Mash with a potato
masher or spoon until most of the beans are mashed. Add the tomatoes and
orange juice. Cover and simmer on very low heat for 5 to 10 minutes,
stirring frequently to prevent sticking. Add salt to taste.

Layer tortillas with shredded lettuce, then black beans, top with grated
cheese, guacamole and salsa, if desired. Top with sour cream.

EATL DIGEST 21 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.