Black Bean Tostadas With Curly Endive Salad Recipes

Steps:

• In a small bowl whisk together the cumin, the vinegar, and salt to taste and whisk in the olive oil. In a bowl combine the beans, the tomatoes, the avocado, peeled, pitted, and cubed, and the scallion, stir in about two thirds of the dressing and salt and pepper to taste, and toss the mixture well. In a small skillet heat 1/2 inch of the vegetable oil over moderately high 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. In another bowl toss the curly endive and the cabbage with the remaining dressing and salt and pepper to taste. Divide the tortillas between 2 plates, top them with the black bean mixture, and divide the curly endive salad between the plates.

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.

Steps:

• Heat oil over medium heat in a large, heavy pan (I use a heavy nonstick pan for this) and add cumin. When it is sizzling, add beans with their liquid and turn up heat to medium-high. Cook beans, mashing with the back of your spoon and stirring often, until they are thick but still fairly moist, about 10 to 15 minutes. Remove from heat. Every so often a layer of thick broth should begin to stick to the pan. Stir that into the beans - it has a lot of flavor. The smashed beans will continue to dry even after you remove from the heat.
• Toast the tortillas. For really crisp tortillas, heat one at a time (2 if you have a large enough microwave to fit 2 without the tortillas overlapping) in a microwave for 1 minute on full power. Flip tortilla over and microwave for 30 seconds to a minute more on full power, until crisp. You can also toast them in a dry pan or directly over the flame, but this will not crisp the tortillas, it will just char them.
• In a medium bowl, combine tomatoes, chiles, onion, and cilantro. Season to taste with salt. Stir in lime juice and the avocado. Let sit for 15 to 30 minutes for the best flavor.
• Spread about 1/2 cup of the refried beans over each tortilla. Top with a generous spoonful of salsa. Place a handful of shredded lettuce or cabbage on top and if desired a little more salsa on the lettuce. Sprinkle on some white cheese, and serve.