Tostadas With Tomatillo Black Bean Salsa Recipe Recipes Net

Ingredients

1lbtomatillos,chopped, about 2 heaping cups

1small shallot,an entire bulb, finely chopped

3garlic cloves,minced

1jalapeño,seeded and minced

½cupcilantro,chopped

1small lime,juiced

1cupblack beans,cooked, rinsed and drained

salt and black pepper,to taste

8corn tortillas,use 100% corn to ensure crispiness

cooking spray,or additional olive oil

1tbspextra-virgin olive oil

30ozblack beans,2 cans, or 3 cups cooked black beans, cooking liquid reserved

hot sauce,of choice

red pepper flakes,optional

In a medium bowl, combine all of the prepared ingredients. Taste and adjust the seasoning if necessary (more lime juice, salt, and pepper, etc.).

Cover the salsa and let it rest for at least 30 minutes in order for the flavors to meld and the beans to soak up the surrounding flavors.

Preheat the oven to 450 degrees F. Spray each tortilla with cooking spray on both sides or brush them lightly with olive oil.

Place them on a baking sheet in a single layer. Bake for 8 to 12 minutes, until golden and crispy.

In a skillet over medium heat, pour in the olive oil. Add black beans and their cooking liquid, and mix in some hot sauce and red pepper flakes.

Mash the mixture with a potato masher for five minutes or longer, until the beans have reduced to the desired consistency.

Spread bean mixture evenly over each tortilla and top with tomatillo salsa. Finish with selected toppings.