Wednesday, October 10, 2012

Black Bean Tostadas

Ok, let's try just a simple blog post.  This dish was made for the son of a friend for his class at school.  The assignment was to make authentic meals from other cultures.  The assignment came with a recipe. Of course, I cannot follow a recipe to the T, so I had to add my own touch to the dish.

Here is the recipe as I made it.
1 cup rinsed, drained canned black beans, mashed
2 tsp. chili powder
1 tsp cumin
1 cup washed, torn romaine lettuce leaves
1 cup chopped seeded tomato
1/2 cup chopped red onion
1/2 cup plain nonfat yougurt (I think sour cream would be better)
1 jalapeno pepper, seeded, finely chopped
4 - (8inch) tortillas
nonstick cooking spray
water for sprinkling on tortillas
How to-
Combine beans, chili powder, and cumin in a small saucepan. Cook 5 minutes or so over medium heat until heated through.
Spray a large nonstick skillet with cooking spray over medium high heat.  Allow to get hot, then sprinkle the tortilla with some water.  Place each in the skillet one at a time.  Cook for 20-30 seconds then flip once and cook another 30 seconds.
Spread bean mixture evenly over the tortillas.  Layer with the lettuce, tomato, onion, yogurt and peppers. 
Serve immediately.
Serves four.


Christy Davis said...

So glad you are back, and these look delish!!!


The Mom Chef said...

I'm glad you're back too! I smiled when I saw you in my google reader and hopped right over here. As always, I love your spin on the classic.

Richard said...

Thanks Christy. Sorry my Gamecocks pulled a Michael Vick on your bulldogs... ;)

Richard said...

Thanks Mom! That's funny. I've been wanting to say that for a long time...

Funny how you can really get down when you're the only one left from your childhood.