Recipe - Black Bean Tostadas

1 teaspoon Ground cumin
1 One half tablespoon Wine vinegar; or to taste
One fourth cup Olive oil
2 cn Black beans (15 ounce ea);
drained, rinsed
1/3 cup Chopped; drained, oilpacked
sundried
Tomatoes
1 Avocado; peeled, pitted,
And cubed
2 Scallions; chopped
Salt; to taste
Freshlyground black pepper;
to taste
Vegetable oil; for frying
tortillas
4 Corn tortillas ; (7" dia)

In a small bowl whisk together cumin, vinegar, and salt to taste and
whisk in the olive oil. In a bowl, combine the beans, tomatoes,
avocado, and the scallion, stir in the dressing and salt and pepper
to taste, and toss the mixture well. In a small skillet heat 1/2inch
of the vegetable oil over moderatelyhigh 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. Divide the tortillas between 4
plates, and top them with the black bean mixture. This recipe yields
4