SERVES:
4 - 6
INGREDIENTS:
one pkg. crunchy corn tostadas
approx. 6 - 8 ounces Mexican Cotija cheese, crumbled (see hints)
1 large clove garlic, minced
1/4 - 1/2 tsp ground cumin
1 Tbs vegetable oil
two 15-ounce cans black beans (low sodium if possible)
juice of 1/2 lime
1 small jalapeno pepper, deseeded and finely chopped (optional)
2 - 3 ripe avocadoes, pits removed, cubed
tomato salsa as needed
julienne lettuce as needed
fresh chopped cilantro as needed
PROCEDURE:
Add about 1 Tbs of vegetable oil to a heavy bottomed saute pan on medium to medium high heat and saute one large minced clove of garlic, for 30 seconds or so, sprinkling on 1/4 - 1/2 tsp ground cumin.
And then add two 15-ounce cans black beans.
The idea is to let that simmer along to let the liquid reduce and, while you're keeping your eye on that, do some of the knife work for the toppings.
Once the beans have thickened up, squeeze the juice of 1/2 lime into that and use a large fork to mash them up and turn the heat off.
You can assemble them and serve them individually or let everyone assemble their own with a little bit of each thing.
HINTS:
You could use grated Monterey Jack cheese, or even crumbled feta cheese instead of the Cotija and you could fry and crisp up fresh corn tortillas or use already crunchy store bought tostada's instead.
Make your own tomato salsa if you like or use store bought fresh salsa like this recipe does.