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OAXACAN TOSTADAS




Source of Recipe


Angi


Recipe Introduction


OAXACAN TOSTADAS
(wah-HAW-kahn)


List of Ingredients




*Black beans, refried†
*about 2 cups fresh cabbage, sliced
*mozzerella cheese sub, grated
2 tomatoes, diced
1/2 onion, diced
favorite salsa &/or guacamole

Recipe




Corn tortillas

~To make tostada shells (w/o all the greasy fat) simply place tortillas in oven and heat.
Flip tortillas every minute or so to keep from bending or burning. If using the broiler, you flip them every 30 seconds or so... ((Ray and I like ours just a wee bit blackened... I know we are odd, but the flavor is good))

When tostadas are crisped fully, smear a layer of beans over the top then sprinkle the cheese and cabbage over. Serve with tomatoes, onions and salsa on the side to add as desired.

~To make "refried" beans w/o using lard or oil, I use the juice from the beans, 1 ladle at a time. I first slice onions and place them in a saute pan. Spoon in a bit of the juice and begin to saute, you can also use a spray or oil mister if you'd prefer. Spoon in the beans, adding a
bit more juice, and begin to smash them with a potato masher. Let simmer until juice has boiled down a bit then serve.


†Black beans are our favorite, but pinto beans can be used. However, you should probably substitute lettuce for the cabbage, for taste purposes.