Black Bean Tostada Recipe

• 8 x Corn tortillas Oil for frying
• 1 1/2 c. Dry black beans (I have used canned beans liquid removed, when short for time)
• 3 med Onions, minced (about 2 c.)
• 3 x Cloves garlic, chopped or possibly pressed
• 1 1/2 tsp Grnd cumin seeds
• 1 1/2 tsp Grnd coriander seeds
• 1 tsp Chopped chiles
• 1/2 c. Vegetable oil or possibly butter
• 1 med Tomato, minced
• 2 x Oranges, juice of Salt to taste

1. If using dry beans, soak by covering with 2 to 3 times their volume in water and bring to a vigorous boil in covered pot; boil for two min.
2. Remove from heat and let beans soak for one or possibly two hrs.
3. TO COOK: Use a ratio of 5 c. of water to 1 c. of beans; bring to a boil, then reduce heat to simmer, begin timing once heat is lowered.
4. Periodically check water level, add in when needed.
5. Cook for 2 1/2 to 3 hrs.
6. Pour vegetable oil in small skillet to about 1/2 inch depth.
7. Fry the corn tortillas, one at a time, for about one minute on each side till they are crisp.
8. Drain on paper towels and set aside.
9. Saute/fry the onions, garlic, cumin, coriander, and chiles in oil using a large skillet, till the onions are soft and translucent/soft, 5 - 10 min.
10. Drain the cooked black beans and add in them to the skillet.
11. Mash with a potato masher or possibly spoon till most of the beans are mashed.
12. Add in the tomatoes and orange juice.
13. Cover and simmer on very low heat for 5 - 10 min, stirring frequently to prevent sticking.
14. Add in salt to taste.
15. Layer tortillas with shredded lettuce, then black beans, top with grated cheese, guacamole and salsa, if you like.
16. Top with lowfat sour cream.

tortillas oil, black beans, onions, garlic, cumin seeds, coriander seeds, chiles, vegetable oil, tomato, oranges

Taken from cookeatshare.com/recipes/black-bean-tostada-85571 (may not work)