Monday, January 9, 2012
Meatless Monday - Black Bean Tostada
Black Bean Tostada's
2 corn tortilla's per person
1/4 cup veggie oil
In a small saute pan that is at least as big a round as the tortilla, warm up your oil to 350 degrees on medium heat. You can test the oil to see if it is ready by dipping the edge of the tortilla in the oil. When you dip it in the oil and it begins to sizzle and bubble you can drop that baby in the oil. I use a flat spatula and lightly press down on the tortilla as it is cooking to help keep it flat. Lightly fry on one side for around 1-2 minutes minutes until brown then flip it over and do the same. Remove from the pan and place on a paper towel lined plate and immediately sprinkle with salt. Repeat until all of your tortilla's are cooked.
1-2 cup of shredded cheddar jack or pepper jack cheese
1 cup of cooked black beans (9/14/10 - Frijoles Negros posting will help!)
On a foil lined cookie sheet, spread out your cooked tortillas. Sprinkle each with around 3 Tbsp of cheese and broil on high for about 30 seconds until the cheese is bubbly.
Remove from the oven and place on serving plates. Top with beans and whatever toppings you have on hand. Eat quickly so that your tostada doesn't get all soggy and gross.