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Spicy Black Bean Tostadas with Eggs




Source of Recipe


Source: The Bean Harvest Cookbook


List of 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



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.