Brunch should be as much about enjoying your company as enjoying your food. For this dish, you can prepare everything ahead of time except a panful of eggs and some lightly crisped tortillas. Just set out the tortillas, beans, and eggs with bowls of fresh salsa, Monterey Jack cheese, guacamole, and sour cream, and let everyone build their own tostada.
RECIPE INGREDIENTS
2 cups dried black beans (4 cups cooked)
2 cups reserved bean stock
2 tablespoons vegetable oil plus extra for frying
1 tablespoon ground cumin
1 tablespoon ground coriander
1/8-1/4 teaspoon ground red pepper
1 clove garlic, minced
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 tablespoons tomato paste
1/4 cup chopped cilantro
salt, to taste
eight 6-inch corn tortillas
8 eggs, fried, or 1 dozen eggs, scrambled
Monterey jack cheese
Fresh Tomato Salsa, 1 recipe
RECIPE METHOD
Sort through, rinse, soak, and cook the beans by your preferred. Drain, reserving 2 cups of the stock.
In a large pot, heat 2 tablespoons of the oil over medium heat. When hot, add the cumin, coriander, and red pepper and sautee 30 seconds. Add the garlic and saute, stirring, 30 seconds. Add the onions and peppers and saute until the onions are translucent.
Add the beans, stock, and tomato paste and simmer 20 minutes. The mixture should have the consistency of chili. Add water if necessary. Remove from the heat and add the cilantro. Season with salt. Preheat the oven to 200 degrees F. In a heavy frying pan, heat a small amount of oil over medium heat. Add the tortillas and fry them one at a time on both sides until they are puffed and crisp. Drain on paper towels and keep warm in the oven until serving.
Serve the tostadas topped with the beans, eggs, Monterey jack cheese, and Fresh Tomato Salsa.
Serves 8
Facts per Serving
Calories: 343 Fat: 11g Carbohydrates: 46g
Cholesterol: 212mg Sodium: 381mg Protein: 18g
Fiber: 12g % Cal. from Fat: 29% % Cal. from Carbs: 54%
