Black Bean Tostada Food

CHICKEN AND BLACK BEAN TOSTADAS

Steps:

• Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
• Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
• Top each tortilla with beans, chicken, cabbage salad and sour cream.

BLACK BEAN TOSTADAS

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.

QUICK BLACK BEAN TOSTADAS

Steps:

• Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.
• Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add ½ cup of water and cook over medium heat 10 minutes, adding additional water, 1 to 2 Tbsp. at a time, if needed to prevent sticking.
• Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.
• To assemble, spread tortillas with bean mixture, using ¼ cup for each tortilla. Top with lettuce, green onions, tomato, and cilantro.

BLACK BEAN AND QUINOA TOSTADAS

Steps:

• Rinse the beans and cover with water in a pot, soak overnight.
• 3-4 hours before dinner, rinse the beans, and add the remaining bean ingredients. You can dice the onion as fine as you like, I usually cut the ends off one onion, cut it in half across its axis, peel off the outer layer, and throw one half in the pot.
• Simmer the beans for 2-3 hours, until the beans are tender. Turn off the heat, cover, and set them aside if they're done before everything else.
• About 1 hour before dinner, soak the tomatoes in hot (boiled, not boiling) water for a few minutes, then rinse them in cold water, and peel the skins off. Remove their seeds and cores, and dice the tomatoes fine.
• Dice the onions, crush the garlic, add to the tomatoes.
• Remove the seeds and membranes from the serranos, and dice them as fine as you can. Add them to the tomatoes, onions, and garlic.
• Heat up a frying pan to medium high, pour in the corn oil. When the oil is nice and hot, add the vegetables (and fruit, if you insist on being pedantic about it :p ), and fry until the onion is clear.
• Transfer the vegetables from your frying pan to your rice cooker, and add the remaining ingredients for the quinoa. Give it a good stir, and turn it on.
• When your rice cooker is finished cooking the quinoa, strain and rinse the beans, and stir them into the quinoa.
• Serve on tostadas with sour cream, crumbled goat cheese, and guacamole. You could use queso fresco instead of the goat cheese, but that little bit of pungence goes nicely with the quinoa. For the quacamole, I mash two avocados, and add crushed cumin seeds, one clove crushed garlic, kosher salt, lime juice, Buffalo chipotle sauce, and fresh cilantro, all to taste.

BLACK BEAN TOSTADAS WITH AVOCADO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
• In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
• Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.

SEARED TUNA TOSTADA WITH BLACK BEAN MANGO SALSA

Steps:

• Black Bean Mango Salsa: Combine first 7 ingredients in a large bowl. Season to taste with salt & white pepper. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.
• Roasted Yellow Pepper Vinaigrette: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
• Seared Tuna: In a large saute pan over high heat, heat the oil until it begins to smoke. Season each steak with salt and pepper to taste and cook for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10 seconds more or until done to your liking. Cut the seared tuna into 1 1/2" squares just before serving.
• Assembly: 2 cups peanut oil 7 flour tortillas, cut into 6-inch diameter rounds Black Bean Mango Salsa Jicama, julienned Vinaigrette (juice of ? lemon, 3 tablespoons olive oil, salt&pepper) Seared tuna steaks Yellow Pepper Vinaigrette 20 cilantro leaves
• In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp, about 1 1/2 minutes on each side. Drain on paper towels and set aside. For each tostada, toss jicama in vinaigrette and place 2 tablespoons on each tortilla, top jicama with a thin layer of salsa and place a piece of grilled tuna on top. Garnish with a cilantro leaf and yellow pepper vinaigrette.

BLACK BEAN & RICE TOSTADA

Steps:

• Preheat oven to 350°F. Spray both sides of Tortillas with cooking spray; place in single layer on baking sheet. Bake 10 min. or until crisp and lightly browned.
• Meanwhile, cook rice in large saucepan as directed on package. Add beans, corn and Seasoning Mix; mix well. Cook 5 min. or until heated through, stirring occasionally.
• Top tortillas with rice mixture, lettuce, Salsa and cheese.

BLACK BEAN TOSTADA

Steps:

• Pour vegetable oil in a skillet to about 1/2 inch depth.
• Heat until the oil is hot.
• Fry the tortillas, one at a time, for about a minute on each side until they are crisp.
• Drain the tortillas on paper towels and set aside.
• To make the black beans, saute the onions, garlic, cumin, coriander, and chiles in teh oil using a large skillet until the onions are soft and translucent, about 5-10 minutes.
• Add the drained black beans to the skillet. Mash with a potato masher or spoon until most of the beans are mashed.
• Add the tomatoes and orange juice.
• Cover and simmer on very low heat for 5-10 minutes. Add salt to taste.
• For the quacamole, slice the avocados in half.
• Remove the pits and scoop out the avocado flesh with a spoon.
• In a mixing bowl, mash the avocado until fairly smooth.
• Add the garlic, lemon juice, and salt to taste.
• Or use a food processor for a very smooth guacamole.
• To layer the tostadas: Start with a crisp tortilla, cover it generously with shredded lettuce and then black beans, topped with grated cheese, guacamole, and salta. Top with a dollop of sour cream.

BLACK BEAN TOSTADA

Steps:

• Heat oven to 400 degrees. Lay the tortilla on 2 baking sheets(or make them in two batches). Spray lightly with non-stick cooking spray. Place in oven for 5 minutes or until they just start to get crispy.
• Heat the tomato sauce, chili powder, salt and dried onion in a sauce pan and let simmer for 5 minutes. Rinse the beans and add to the sauce, mash the beans slightly to thicken the sauce. Allow to cool while you prepare the toppings.
• Top each tortilla with the sauce and beans, leaving about 1/2 inch around the edge of the tortilla. Each one will take about 1/4-1/3 cups.
• Top with the cheese and back for 8 minutes or until the cheese is melted and the tortilla is crisp around the edges.
• Allow to cool slightly and top with the lettuce, tomatoes, avocado, sour cream and 2 slices of jalapeno each.
• Cut in quarters to serve as appetizers.

BLACK BEANS AND RICE TOSTADAS

Steps:

• Mix water, Rice Mix and butter in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking Remove from heat. Let stand 5 minutes For each tostada shell, top with 1/3 cup rice mixture, ¼ cup chicken and assorted toppings, if desired Cooking tips: Black Beans & Rice Wraps: Use flour tortillas (8-inch) in place of the tostada shells. Serving Suggestion: Top with assorted toppings, such as shredded cheese, shredded lettuce, chopped avocado, salsa, sour cream and chopped fresh cilantro.

MAIN CHALLENGE: SKIRT STEAK TOSTADA WITH BLACK BEANS AND MANGO SALSA

Steps:

• For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.
• For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.
• For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining tortillas.
• Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.
• To serve: Place fried tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with steak slices and the Mango Salsa. Garnish with sour cream and your choice of grated cheese, if desired.
• In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry.

CHICKEN AND BLACK-BEAN GUACAMOLE TOSTADAS

Steps:

• Place avocado in medium bowl.
• Add lime juice and mash until almost smooth. Mix in beans and green onions.
• Season guacamole to taste with hot sauce, salt and pepper.
• Combine shredded chicken, tomato, cilantro and cumin in small bowl.
• Season chicken mixture to taste with lime juice, salt and pepper.
• Arrange tostada shells on plates.
• Top with lettuce, guacamole and chicken mixture.
• Sprinkle with goat cheese. Spoon salsa over and serve.

CHICKEN, SWEET POTATO AND BLACK BEAN TOSTADA

Steps:

• Preheat the oven to 200 degrees F.
• Heat olive oil in a large skillet over medium-high heat. Add sweet potato and onions. Cook, stirring often, until potatoes and onions start to brown, about 5 minutes. Reduce heat to low and cook, stirring often, until sweet potato is tender, about 15 minutes. Add chili powder, oregano, garlic salt and pepper. Toss to coat and cook 1 minute more. Stir in chicken and 1/4 cup water. Let cook about 5 minutes.
• Toss cabbage with lime juice in a large bowl and season with salt.
• Place tostadas on a sheet pan and warm in the oven for 2 to 3 minutes. Spread a couple tablespoons of refried beans over each tostada and top with chicken mixture and cabbage. Serve with hot sauce, if using.

BLACK BEAN TOSTADAS

Steps:

• In a medium bowl, use a potato masher to coarsely mash together black beans, refried beans, cumin and chili powder. Spread mixture over tostada shells.
• Sprinkle with lettuce, tomatoes and cheese. Spoon sour cream on top and sprinkle with cilantro.