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.

 

Ingredients-

 

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.

 

Enjoy.

 

Serves four.