Ingredients Jump to Instructions ↓

  1. 1-1/2 cups cooked black beans

  2. 1 large clove garlic, minced

  3. 2 ripe plum tomatoes, seeded and cut into 1/2-inch dice

  4. Finely grated zest of 1 lime

  5. 3 tablespoons fresh lime juice, divided use

  6. 3 tablespoons chopped fresh cilantro leaves

  7. 2 dashes Tabasco sauce

  8. 1/2 teaspoon unsweetened cocoa powder

  9. 1/2 teaspoon ground cumin

  10. Pinch of ground cinnamon

  11. Salt and coarsely ground black pepper, to taste

  12. 1 ripe avocado, preferably Hass, pitted and peeled

  13. 1 tablespoon sour cream

  14. 30 small round tortilla chips

  15. 3/4 cup grated Monterey Jack cheese with jalapenos

  16. 3 pale romaine lettuce leaves, thinly shredded

Instructions Jump to Ingredients ↑

  1. Mash the black beans to a coarse consistency with a spoon. Combine mashed black beans with garlic , tomatoes , lime zest, 2 tablespoons of the lime juice, 1 tablespoon of the cilantro , Tabasco sauce, cocoa powder, cumin, cinnamon , salt , and pepper , mixing thoroughly.

  2. Place avocado in a separate bowl and mash with 1 tablespoon lime juice and sour cream . Add salt to taste.

  3. To serve tostada bites at room temperature, top each tortilla chip with 1 tablespoon bean mix, 1/4 teaspoon of the avocado mix, grated cheese, shredded lettuce, and a sprinkle of chopped cilantro.

  4. To serve the tostada bites hot, top each tortilla chip with bean mix and cheese. Arrange on a baking sheet and place into a preheated 350-degree F. oven for about 5 minutes. Remove to a serving tray and top with avocado mix, lettuce, and cilantro.

  5. Yield: about 30 appetizers


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