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Black-Bean Tostados with Roasted Tomatillo Sauce

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Black-Bean Tostados with Roasted Tomatillo Sauce

Black-Bean Tostados with Roasted Tomatillo Sauce

amanda

Equipment

  • - Cast Iron Skillet: A versatile cookware item for evenly roasting vegetables, perfect for achieving that delicious char.

  • - Dutch Oven: An excellent choice for slow cooking and braising, ensuring your beans are tender.

  • - Food Processor: Great for quickly chopping onions, garlic, and tomatillos to make your sauce.

  • - Roasting Pan with Rack: Used for roasting tomatillos and other vegetables in the recipe.

  • - Stainless Steel Strainer: Essential for straining out seeds and achieving a smoother tomatillo sauce.

  • - Oven Mitts: Useful for handling hot items while cooking, ensuring safety during the preparation process.

  • - Heavy Duty Aluminum Foil: Perfect for covering and roasting vegetables in the recipe.

  • - Large Mixing Bowl (5qt): Great for preparing and mixing ingredients before cooking.

  • - Cutting Board (Silicone): A versatile, easy to clean surface for chopping ingredients.

  • - Immersion Blender: Handy tool for quickly blending sauces and purees.

  • - Chef's Knife (4.3 oz): An essential tool for prepping ingredients like onions and garlic.

Ingredients

  • 6 large garlic cloves, 4 cloves peeled and left whole and 2 cloves coarsely chopped

  • 1 pound tomatillos (8 medium), husked, rinsed, and halved

  • 4 fresh serrano chiles or 2 fresh jalapeños (including seeds), coarsely chopped

  • 3/4 cup coarsely chopped fresh cilantro sprigs

  • 2 cups plus 2 to 3 tablespoons water

  • 1/2 cup finely chopped white onion, rinsed in a sieve and patted dry

  • 1 3/4 teaspoons salt

  • 2 dried avocado leaves (optional), coarse stems discarded

  • 2 (15-ounce) cans black beans, rinsed and drained

  • 3 tablespoons vegetable oil

  • 2 (6- to 7-ounce) firm-ripe avocados

  • 12 tostadas

  • 3 cups thinly sliced romaine (from 1 head)

  • 1 cup crumbled queso fresco (Mexican fresh cheese) or mild feta (1/4 pound)

Instructions

1

Instruction 1

Line a 10-inch heavy skillet (preferably cast-iron; not nonstick) with foil, then heat over moderately high heat until hot but not smoking. Add 2 whole garlic cloves and half of tomatillos, cut sides down, and roast on top of stove until well browned, 4 to 5 minutes (skillet will begin to smoke at this point). Turn over garlic and tomatillos (tomatillos may stick to foil) and roast until well browned and tomatillos are completely soft, 3 to 4 minutes. Transfer roasted garlic and tomatillos to a food processor. Discard foil, then line skillet with a fresh sheet of foil and roast remaining 2 whole garlic cloves and remaining tomatillos in same manner, transferring as done to food processor. Cool garlic and tomatillos to room temperature in bowl of processor, about 30 minutes.
2

Instruction 2

Add chiles, half of cilantro, and 2 tablespoons water to mixture in processor, then pulse until it forms a chunky sauce, adding 1 tablespoon more water if too thick. Transfer to a bowl and stir in onion and 1 teaspoon salt.
3

Instruction 3

If using avocado leaves, toast, 1 at a time, in a dry 10-inch heavy skillet (without foil lining) over moderate heat, turning every few seconds, until lightly browned and aromatic, about 1 minute, transferring to a plate as toasted. Bring beans and remaining 2 cups water to a simmer in a 3-quart heavy saucepan, stirring occasionally, then add avocado leaves and simmer, uncovered, stirring occasionally, 20 minutes. Drain beans in a sieve set over a bowl, reserving liquid. Pure beans, 1/4 cup cooking liquid (reserve remainder), avocado leaves (if using), and chopped garlic in a food processor until smooth.
4

Instruction 4

Heat oil in a 10-inch heavy nonstick skillet over moderate heat until hot but not smoking, then add bean purée and cook, stirring, until very thick, about 5 minutes. Stir in remaining 3/4 teaspoon salt, then remove from heat and keep warm, covered.
5

Instruction 5

Halve and pit avocados, then scoop out flesh in large pieces and cut into 1/2-inch cubes.
6

Instruction 6

If necessary, stir some of reserved bean-cooking liquid in to make bean purée soft and easily spreadable. Divide warm beans among tostadas and spread evenly. Spoon about 1 tablespoon tomatillo sauce over each tostada, then divide avocado among tostadas and top with romaine, cheese, and remaining cilantro. Serve remaining tomatillo sauce on the side.
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