Black Bean Tostadas
2-3 Tbsp. oil
1 onion, chopped
2 cloves garlic, minced
3 cups cooked black beans (see Cooking Guide for Beans)
1/2 cup liquid from cooked beans
1 tsp. dried oregano
1 tsp. cumin powder
sea salt, to taste
8 corn tortillas
Green Chili Sauce (see recipe below)
1 cup vegan ‘cheese’, grated
2 cups lettuce, shredded
2-3 cups tomatoes, chopped
1. Heat 1 Tbsp. oil in a large skillet. Add onion and sauté over low heat until translucent. Add garlic and sauté. Add beans, liquid and spices. Sauté for 20-25 minutes, stirring occasionally. Be sure there is enough liquid to keep everything moist and bubbling. Remove lid at the end of cooking to evaporate excess moisture.
2. Heat remaining oil in another skillet. When oil is very hot, individually crisp tortillas on both sides. Drain on paper towels.
3. Place one tortilla on each dinner plate. Spread half a cup of the black-bean mixture over each, followed by 2 Tbsp. of Green Chili Sauce (below). Sprinkle with 2 Tbsp. grated vegan ‘cheese’, shredded lettuce and chopped tomatoes.
- Optional ~ Spread vegan sour cream on tortilla and top with guacamolé.
Green Chili Sauce
1 Tbsp. oil
1 onion, finely chopped
1 clove garlic, minced
1 Tbsp. whole wheat flour
1 cup = 2 (4 oz.) cans green chilis, drained and chopped
1/2 cup water
1/2 tsp. sea salt
Heat oil in a small saucepan. Add onion and sauté until translucent. Add garlic and continue to sauté. Sprinkle in flour and cook, stirring until mixture begins to brown slightly. Stir in chilis, water and salt. Simmer over low heat for 15 minutes, covered.