Black Bean Tostadas

Set out black beans, Mexican Brown Rice, salsa, guacamole, and other favorite toppings. Let people create their own tostada or burrito. Make extra beans and recycle them into soup, spreads, dips, or casseroles later in the week.

• 1 teaspoon extra-virgin olive oil 1 onion, chopped

• 4 cloves garlic, minced

• 1 teaspoon ground cumin

• 2 cups dried black beans, soaked 6-8 hours and drained 1 dried chipotle chile

• 4 cups water

• 2 teaspoons sea salt

• 1/4 cup chopped fresh cilantro

• 1/2 cup chopped tomatoes

• 12 to 14 flat corn tortillas

• Optional Garnishes:

• Avocado slices

• Black olives

• Grated cheese

• Grated zucchini

• Leaf lettuce, thinly sliced

• Sour cream

• Salsa

• Sprouts

Heat oil in a 4-quart pot or pressure cooker. Sauté onion, garlic, and cumin in oil until onions are soft. Add beans, chile, and water to onions and spices; bring to a boil. Turn down to simmer and cook, covered, until beans are tender (50-55 minutes), or use pressure cooker and bring up to pressure for 40-45 minutes. When beans are tender and have absorbed the water, stir in salt, cilantro, and tomatoes.

Bake or heat tortillas (read the instructions on the package). Serve tortillas, beans, and garnishes in separate bowls. Let diners create their own tostadas.

Recipe by Cynthia Lair from Feeding the Whole Family (Sasquatch Books, 2008)