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Recipe Name: Black Bean Tostadas Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Teaspoon(s) Ground cumin
1 1/2 Tablespoon(s) Wine vinegar, or to taste
1/4 Cup(s) Olive oil
2 Black beans -, 15 oz ea
drained rinsed
1/3 Cup(s) Chopped, drained oil-packed
1 Avocado, peeled pitted
and cubed
2 Scallions, chopped
Salt, to taste
Freshly-ground black pepper
to taste
Vegetable oil, for frying
4 Corn tortillas -, 7" dia
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 11-22-1998 Recipe by:
Sara Moulton Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 855
Calories From Fat: 386
Total Fat: 44.1g
Cholesterol: 0mg
Sodium: 1184.4mg
Potassium: 1413.3mg
Carbohydrates: 93.4g
Fiber: 24.5g
Sugar: 7g
Protein: 26.1g

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