Black Bean Tostadas With Garlicky Greens Recipes

BLACK BEAN TOSTADAS

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.

QUICK BLACK BEAN TOSTADAS

Steps:

• Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.
• Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add ½ cup of water and cook over medium heat 10 minutes, adding additional water, 1 to 2 Tbsp. at a time, if needed to prevent sticking.
• Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.
• To assemble, spread tortillas with bean mixture, using ¼ cup for each tortilla. Top with lettuce, green onions, tomato, and cilantro.

SPICY BLACK BEAN TOSTADAS WITH CORN SALSA AND AVOCADO

Steps:

• Grill the corn cobs then remove the kernels and place in a medium bowl.
• Grill the tortillas until crisp, then set aside.
• Add the tomato, onion and fresh parsley, and toss to combine.
• Drizzle with olive oil, add the lime juice, season with salt and mix to combine. Set aside to allow the flavors to combine.
• In a medium sauce pan heat the coconut oil over low heat. Add the garlic and fry for 30 seconds.
• Add the black beans, red chili flakes, cumin and lemon juice, mix to combine and cook for five minutes over low heat.
• To assemble the tostadas, divide evenly the corn salsa and black beans onto grilled tortillas, top with avocado slices, garnish with fresh parsley and green pepper slices and serve warm.

BLACK BEAN TOSTADA

Steps:

• Pour vegetable oil in a skillet to about 1/2 inch depth.
• Heat until the oil is hot.
• Fry the tortillas, one at a time, for about a minute on each side until they are crisp.
• Drain the tortillas on paper towels and set aside.
• To make the black beans, saute the onions, garlic, cumin, coriander, and chiles in teh oil using a large skillet until the onions are soft and translucent, about 5-10 minutes.
• Add the drained black beans 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 5-10 minutes. Add salt to taste.
• For the quacamole, slice the avocados in half.
• Remove the pits and scoop out the avocado flesh with a spoon.
• In a mixing bowl, mash the avocado until fairly smooth.
• Add the garlic, lemon juice, and salt to taste.
• Or use a food processor for a very smooth guacamole.
• To layer the tostadas: Start with a crisp tortilla, cover it generously with shredded lettuce and then black beans, topped with grated cheese, guacamole, and salta. Top with a dollop of sour cream.

SMOKY BLACK BEAN TOSTADAS WITH GARLICKY GREENS

Steps:

• 1. Preheat oven to 425°F. Spray both sides of tortillas with cooking spray. Arrange on baking sheet, and toast 8 to 10 minutes, or until crisp. 2. Heat 1 Tbs. oil in saucepan over medium heat. Add onion, and cook 5 minutes, or until soft. Add beans, paprika, and oregano. Reduce heat to medium-low, and cook 10 minutes. 3. Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add garlic, and cook 2 minutes, or until beginning to brown. Stir in chard, and season with salt and pepper, if desired. Cover, and cook 4 to 5 minutes, or until chard is wilted. 4. Spoon 1/4 cup bean mixture in center of each tortilla. Top with 1 cup greens and 1/4 cup salsa, if using. Sprinkle with queso fresco, cilantro, and dollop of sour cream, if using.

BLACK BEAN TOSTADAS WITH GARLICKY GREENS

Steps:

• Preheat oven to 425°F Spray both sides of tortillas with cooking spray. Place on a baking sheet and toast 8-10 minutes, or until crisp.
• Heat 1 Tbs. oil in saucepan over medium heat. Add onion, and cook 5 minutes or until soft. Add beans, paprika, and oregano. Reduce heat to medium-low and cook 10 minutes.
• Heat remaining 1 Tbs. oil in skilled over medium-low heat. Add garlic, and cook 2 minutes, or until beginning to brown. Stir in chard and season with salt & pepper, if desired. Cover, and cook 4-5 minutes, or until chard is wilted.