See Also: Appetizers · Beans · Mexico · Side Dishes
Bean Tostadas
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
4 medium flour tortillas
1-2 teaspoons olive oil for brushing
2 tablespoons olive oil or butter
1 small onion, finely chopped
3-4 cloves garlic, minced
3 cups cooked and drained beans
1 teaspoon fine sea salt
1/4 teaspoon finely ground black pepper
1/2 teaspoon chili powder
1/2 cup bean sprouts
1/2 cup peeled, seeded, and chopped tomato
1 cup shredded iceberg lettuce
1/4 cup sliced olives
Salsa
Brush the tortillas with olive oil and place between paper towels. Microwave on high 3-4 minutes. Rearrange the tortillas and microwave another 2-3 minutes, or as needed to crispen and brown slightly. Place on baking sheets. Preheat oven to 400 degrees. In a skillet, heat oil or butter and saute the onion and garlic. Add beans, mix well, and season with salt, pepper, and Zip or chili powder. Layer the ingredients on each tortilla with the bean mixture, bean sprouts, tomatoes, lettuce, and olives. Bake for 10 minutes. Arrange on heated plates and pass the salsa.
Recipe created 1998-04-20.
