| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Cklive08 |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Ground cumin |
| 1 1/2 |
tb |
Wine vinegar; or to taste |
| 1/4 |
c |
Olive oil |
| 2 |
cn |
Black beans – (15 oz ea); drained, rinsed |
| 1/3 |
c |
Chopped; drained, oil-packed sun-dried |
|
|
Tomatoes |
| 1 |
|
Avocado; peeled, pitted, |
|
|
And cubed |
| 2 |
|
Scallions; chopped |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Vegetable oil; for frying tortillas |
| 4 |
|
Corn tortillas -; (7" dia) |
INSTRUCTIONS
In a small bowl whisk together cumin, vinegar, and salt to taste and
whisk in the olive oil. In a bowl, combine the beans, tomatoes,
avocado, and the scallion, stir in the dressing and salt and pepper
to taste, and toss the mixture well. In a small skillet heat 1/2-inch
of the vegetable oil over moderately-high heat until it is hot but
not smoking and in it fry the tortillas, 1 at a time, for 1 minute,
or until they are crisp and golden, transferring them as they are
fried to paper towels to drain. Divide the tortillas between 4
plates, and top them with the black bean mixture. This recipe yields
4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9137 broadcast
05-27-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-22-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”