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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Black Bean Tostadas with Cilantro Sauce Recipe

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This recipe for Black Bean Tostadas with Cilantro Sauce is from These Are a Few of My Favorite Things!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 corn tortillas
2 cans black beans, rinsed and drained
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne pepper (more for spicy)
Salt
Olive oil
1 c. Monterey Jack cheese, shredded
3-4 tomatoes, chopped
1 medium avocado, cubed
2 c. shredded lettuce
Salsa (optional)
Ranch dressing (optional)
Roasted peppers (optional)

Cilantro Sauce (optional):
2/3 c. plain yogurt, Greek yogurt or sour cream
1/2 c. packed cilantro leaves (more to taste)
3 cloves garlic
1 tsp. salt
Directions:
Directions:
Preheat broiler in oven. Puree the black beans, chili powder, cumin, and cayenne in a blender or food processor, adding a tbsp of oil (or water) to help the mixture move. (I pureed for a minute or two but still left some texture. Can also use a potato masher to mash the beans so they are not pureed but lightly crushed.)
In a food processor or blender, puree the cilantro, yogurt, garlic, and salt adjusting the seasoning with more cilantro/salt/yogurt to your tastes.
Rinse each side of the corn tortillas under water to be slightly wet (don't soak). Place on cookie sheet (not greased) in oven. Let the tortillas bake for 3-5 minutes on both sides until brown and crispy.
Top the crispy tortillas with black beans, tomatoes, avocados, and lettuce. Drizzle with cilantro sauce.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Very tasty!

 

 

 

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