Black-Bean Tostados with Roasted Tomatillo Sauce

Name: Black-Bean Tostados with Roasted Tomatillo Sauce
Prep time: 8 d 20 h
Cook time: 8 d 20 h
Total time: 8 d 20 h
Yield: 6
Cuisine: Global
Ingredients: 2 dried avocado leaves (optional), coarse stems discarded; 340 grams firm-ripe avocados; 850 grams black beans, rinsed and drained; 177 milliliters coarsely chopped fresh cilantro sprigs; 113 grams cup crumbled queso fresco (Mexican fresh cheese) or mild feta; 118 milliliters finely chopped white onion, rinsed in a sieve and patted dry; 710 milliliters thinly sliced romaine (from 1 head); 2 teaspoons salt; 4 fresh serrano chiles or 2 fresh jalapeños (including seeds), coarsely chopped; 454 grams tomatillos (8 medium), husked, rinsed, and halved; 3 Tbsps vegetable oil; 473 milliliters water; 6 larges garlic cloves, 4 cloves peeled and left whole and 2 cloves coarsely chopped

Black-Bean Tostados with Roasted Tomatillo Sauce might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 370 calories, 14g of protein, and 21g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up salt, firm-ripe avocados, beans, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 212 hours.

Instructions

Line a 10-inch heavy skillet (preferably cast-iron; not nonstick) with foil, then heat over moderately high heat until hot but not smoking.

Equipment you will use

Frying Pan

Aluminum Foil

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.

Ingredients you will need

Garlic

Tomatillos

Equipment you will use

Frying Pan

Stove

Aluminum Foil

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.

Ingredients you will need

Garlic

Roasted Garlic

Tomatillos

Equipment you will use

Food Processor

Frying Pan

Bowl

Aluminum Foil

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.

Ingredients you will need

Cilantro

Chili Pepper

Sauce

Water

Transfer to a bowl and stir in onion and 1 teaspoon salt.

Ingredients you will need

Onion

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Avocado Leaves

Beans

Toast

Water

Equipment you will use

Sauce Pan

Frying Pan

Aluminum Foil

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.

Ingredients you will need

Avocado Leaves

Garlic

Beans

Equipment you will use

Food Processor

Sieve

Bowl

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.

Ingredients you will need

Salt

Cooking Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Avocado

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.

Ingredients you will need

Tomatillos

Cilantro

Tostadas