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s-a-v-o-r-y: Baked Tostadas with Tomatillo Black Bean Salsa Tomatillo Black Bean Salsa Ingredients 1 pound tomatillos, chopped (about two heaping cups of chopped tomatillos) 1 small shallot (an entire bulb), finely chopped 2 to 3 cloves garlic, minced 1 jalapeno, seeded and minced ½ cup cilantro, chopped 1 small lime, juiced 1 cup cooked black beans, rinsed and drained Salt and black pepper, to taste Directions In a medium bowl, combine all of the prepared ingredients. Taste and adjust the seasoning if necessary (more lime juice, salt and pepper, etc.). Cover the salsa and let it rest for at least 30 minutes in order for the flavors to meld and the beans to soak up the surrounding flavors. Baked Tostadas with Tomatillo Black Bean Salsa Ingredients Corn tortillas (about 2 per person) Cooking spray Extra-virgin olive oil Black beans, cooked (canned beans are fine), cooking liquid reserved Hot sauce of your choice Red pepper flakes (optional) Tomatillo black bean salsa (see recipe above) Toppings: crumbled feta cheese (highly recommended), diced avocado, sour cream or plain greek yogurt, red pepper flakes and/or more cilantro. Directions Preheat the oven to 450°F. Spray each tortilla with cooking spray on both sides and place on baking sheet in a single layer. Bake for about 10 minutes, until golden and crispy. In a skillet over medium heat, pour in a little drizzle of olive oil. Add black beans and their cooking liquid, and mix in some hot sauce and red pepper flakes. Mash the mixture with a potato masher for five minutes or longer, until the beans have reduced to your desired consistency. Spread bean mixture evenly over each tortilla and top with tomatillo salsa. Finish with your selected toppings.

s-a-v-o-r-y:

Baked Tostadas with Tomatillo Black Bean Salsa

Tomatillo Black Bean Salsa

Ingredients

1 pound tomatillos, chopped (about two heaping cups of chopped tomatillos)

1 small shallot (an entire bulb), finely chopped

2 to 3 cloves garlic, minced

1 jalapeno, seeded and minced

½ cup cilantro, chopped

1 small lime, juiced

1 cup cooked black beans, rinsed and drained

Salt and black pepper, to taste

Directions

In a medium bowl, combine all of the prepared ingredients. Taste and adjust the seasoning if necessary (more lime juice, salt and pepper, etc.). Cover the salsa and let it rest for at least 30 minutes in order for the flavors to meld and the beans to soak up the surrounding flavors.


Baked Tostadas with Tomatillo Black Bean Salsa

Ingredients

Corn tortillas (about 2 per person)

Cooking spray

Extra-virgin olive oil

Black beans, cooked (canned beans are fine), cooking liquid reserved

Hot sauce of your choice

Red pepper flakes (optional)

Tomatillo black bean salsa (see recipe above)

Toppings: crumbled feta cheese (highly recommended), diced avocado, sour cream or plain greek yogurt, red pepper flakes and/or more cilantro.

Directions

Preheat the oven to 450°F. Spray each tortilla with cooking spray on both sides and place on baking sheet in a single layer. Bake for about 10 minutes, until golden and crispy.

In a skillet over medium heat, pour in a little drizzle of olive oil. Add black beans and their cooking liquid, and mix in some hot sauce and red pepper flakes. Mash the mixture with a potato masher for five minutes or longer, until the beans have reduced to your desired consistency.

Spread bean mixture evenly over each tortilla and top with tomatillo salsa. Finish with your selected toppings.

(Source: cookieandkate.com)