Black Bean Tostada (Decolonizing Dinner)
Edible SLO
April 24, 2023
easy
8
No Reviews
Ingredients
Adjust Servings
| 8 corn tortillas | |
| 6 oz cooked beans (we like cooking ours from dry tepary beans) | |
| 1 clove garlic, minced | |
| ½ sweet vidalia onion, sliced | |
| 2 quart vegetable oil | |
| Salt and pepper to taste |
For the slaw
| 1 head purple cabbage, sliced very thinly | |
| 1 head napa cabbage, sliced thinly | |
| 1 cup chopped dried cranberries | |
| ¼ cup apple cider vinegar | |
| 1 tablespoon maple syrup | |
| ½ cup sunflower oil | |
| 1 teaspoon salt | |
| ¼ teaspoon pepper |
Directions
1.
Step 1
On medium heat in a saute pan, sweat onion and garlic. Add cooked tepary beans and heat until warm.
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2.
Step 2
Deep fry corn tortillas until crisp. Drain on paper towel and sprinkle with salt while still hot.
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3.
Step 3
Puree bean mixture until thoroughly combined. Add salt and pepper to bean mixture (to taste).
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4.
Step 4
In bowl, combine cabbage and cranberry. Add salt and pepper.
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5.
Step 5
In blender, combine apple cider vinegar, maple syrup and orange juice. On low, drizzle in oil until desired consistency. Add dressing to slaw and let sit for at least one hour. Place bean spread on tortilla, top with slaw.
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6.
Tips
TIPS: The dried tepary beans take a significant amount of time to cook. I like to make 1 pound of beans with 1 teaspoon epazote seasoning and 1 tablespoon oil in a pressure cooker for 40 minutes. Let cool on its own.
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