Black Bean Tostadas

Recipe Ingredients

1 teaspoon	5ml	Ground cumin
1 1/2 tablespoons	22ml	Wine vinegar - or to taste
1/4 cup	59ml	Olive oil
2		Black beans - (15 oz ea) - drained, rinsed
1/3 cup	78ml	Chopped, drained, oil-packed sun-dried
		Tomatoes
1		Avocado - peeled, pitted,
		And cubed
2		Scallions - chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
		Vegetable oil - for frying tortillas
4		Corn tortillas - (7" dia)

Recipe Instructions

In a small bowl whisk together cumin, vinegar, and salt to taste and whisk in the olive oil.

In a bowl, combine the beans, tomatoes, avocado, and the scallion, stir in the dressing and salt and pepper to taste, and toss the mixture well.

In a small skillet heat 1/2-inch of the vegetable oil over moderately-high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are crisp and golden, transferring them as they are fried to paper towels to drain. Divide the tortillas between 4 plates, and top them with the black bean mixture.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9137 broadcast 05-27-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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