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Oaxaca Tostada Bites

Source of Recipe


From "All Around The World" by Sheila Lukins






List of Ingredients



• 1-1/2 cups cooked black beans
  
• 1 large clove garlic, minced
  
• 2 ripe plum tomatoes, seeded and cut into 1/2-inch dice
  
• Finely grated zest of 1 lime
  
• 3 Tbsp fresh lime juice
  
• 3 Tbsp chopped fresh cilantro leaves
  
• 2 dashes Tabasco sauce
  
• 1/2 tsp unsweetened cocoa powder
  
• 1/2 tsp ground cumin
  
• Pinch of ground cinnamon
  
• Salt and coarsely ground black pepper to taste
  
• 1 ripe avocado, pitted and peeled
  
• 1 Tbsp sour cream
  
• 30 small round tortilla chips
  
• 3/4 cup grated Monterey Jack cheese with jalapenos
  
• 3 pale romaine lettuce leaves, thinly shredded
  






Instructions



1. Place the beans in a bowl and coarsely mash with the back of a wooden spoon. Add the garlic, tomatoes, lime zest, 2 tablespoons of the lime juice, 1 tablespoon of the cilantro, the Tabasco sauce, cocoa powder, cumin, cinnamon, salt and pepper. Mix all the ingredients together well. In another bowl, mash the avocado with the remaining 1 tablespoon lime juice, the sour cream and salt to taste.
   
   
2. Spread 1 tablespoon of the bean mixture on each of the tortilla chips. If you are serving at room temperature, top each with 1/4 teaspoon of the avocado mixture, then a sprinkling of grated cheese and the shredded lettuce. Sprinkle the remaining 2 tablespoons cilantro over all.
   
   
3. If you would like to melt the cheese, top the beans with the cheese, place the chips on a baking sheet, and heat in a preheated 350-degree oven for 3 to 5 minutes. Then top with the avocado mixture, lettuce, and cilantro.
   
   To serve, arrange the chips on a festive platter.
   
   Yield: 30 appetizers